Blueberry Muffins

 I'm making a challenge for myself!

I was thinking about what fun things can I do on here and I had a great idea. A cookbook challenge! What is a cookbook challenge, you might ask? Well, I don't know if it's a real thing or not but it's a real thing now. Basically I want to try a bunch of recipes from the same cookbook! I'm not making it that I have to make every single recipe because that would be a little much and also some ingredients I either don't care for or they're hard to get. But I'm challenging myself to make at least 5 recipes from a single cookbook. Doesn't have to be consecutive, but I want to give the cookbooks I have a fair chance and also let you guys know how they are in case you're thinking about getting one

The first cookbook I'm starting with is Eat Like a Gilmore, The Unofficial Cookbook for Fans of Gilmore Girls by Kristi Carlson. I was gifted this by a friend for my birthday this year! It has a bunch of fun and mostly easy recipes that were all seen in the show so if you're a fan of Gilmore Girls like I am, you're in for a treat.

I had been wanting to make blueberry muffins anyway and the recipe in here looked good so I gave it a shot! 

It's a pretty standard recipe, I used almond milk instead of the whole milk that it called for and I wasn't sure how many 6 oz of blueberries were, so I did half a pint.

Combine your dry ingredients in a bowl, combine your wet ingredients in a separate bowl, mix dry into wet, stir in blueberries, and bake!

I really liked the texture of these, moist but not crumbly. They are a nice level of sweetness where it's sweet but not too much, so you could have these for breakfast and not feel like you're eating dessert.

Recipe (makes 15 standard size muffins):

Cooking spray or oil

2 cups flour

1 cup sugar

1/2 tsp salt

1 1/2 tsp baking powder

1 tsp baking soda

1 egg

1/3 cup olive oil

2/3 cup sour cream

1/2 cup milk (I used almond)

1/2 pint blueberries

1. Preheat oven to 400 degrees and spray muffin tin with cooking spray or oil.

2. In a medium bowl, whisk together flour, sugar, salt, baking powder, and baking soda.

3. In a separate bowl, whisk together egg, olive oil, sour cream, and milk.

4. Add dry ingredients to wet and mix with a whisk, fork, or rubber spatula until combined. Do not over mix. Fold in blueberries.

5. Pour batter into muffin tins, filling 2/3 way up. Bake for 20 minutes.

6. Remove from oven, let cool in pan for 10 minutes. Remove to a wire rack to fully cool before transferring to a storage container.