Holy cow. It has been a long time since I baked something that turned out so badly. I’m posting this because I want you all to know that sometimes, even people who bake all the time with great success have total disasters. Messing up is no reason to stop trying! I’m sure this recipe is really great as it’s written – but I seriously goofed up by substituting applesauce for the oil. That’s what I get for thinking I could make a muffin that has lots of sour cream as an ingredient more healthy.
What I ended up with was gorgeous looking muffins that taste great, but you have to be a magician to get them out of the wrappers. Which makes them useless for taking anywhere or giving to anybody. Bleh. They are healthy because you only get to eat half a muffin, and it’s a workout to get even that much out of the stinkin’ cupcake holder.
I’m sure the problem is the applesauce – stuff sticks because there isn’t enough fat. I thought all the sour cream would make it ok…it did not. Oh well. My kids will eat them…and it will be a fun activity for them to get the things out of the wrappers. I’ll try the recipe again, this time using the oil called for. And somehow I will get over the fact that I wasted all these ingredients.
Blueberry Muffins (do not sub applesauce for the oil!)
2 cups white sugar
1 cup vegetable oil
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups sour cream
2 cups blueberries
- Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners.
- In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt and baking soda.
- Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups.
- Bake in preheated oven for 20 minutes.