Friday, August 30, 2013

Blueberries Are in Season! - Family Recipe Friday

We've been enjoying this recipe since I found it in the March, 1987, Country Living magazine where it was called "Sour Cream Blueberry Bread."  It truly is a sweet bread recipe but because we always bake the batter in muffin tins, we call them muffins.

In the recipe below I noted changes I make in brackets after each ingredient.  (Abbreviations:  c./cup; tsp./teaspoon)

Banana Blueberry Muffins

1 c. butter, softened [shortening works better]
3/4 c. sugar

2 large eggs
1 c. mashed, ripe bananas [or frozen, slightly thawed and mashed]
1/2 c. sour cream [we use low-fat or fat-free or sometimes drain yogurt to use]

Beat in just till smooth:
2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon

Fold in:
1 c. fresh blueberries [or frozen if you don't have fresh]
1/2 c. coarsely chopped pecans [optional; we never use]

Bake in greased and floured loaf pan in 350-degree oven for about 60 minutes or until toothpick comes out clean.  Let cool completely in pan.

We bake them in 12 paper-lined muffin tins for 25-30 minutes or until a toothpick comes out clean.  Remove immediately from pans, let cool a few minutes, eat when they're cool enough.




  1. These sound wonderful..I wish I could figure out how to change them to low carb.

  2. These are so good! We just finished the last of the ones you brought yesterday!

  3. Thanks Nancy, I just printed it out, and will make them very soon.

  4. Sounds yummy -- 2 of my favorite fruits.


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