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23950 Recluse Road

Philip, South Dakota

(605) 859-2122

Triangle Ranch Blueberry Bomb Muffins

These rich, bakery-style muffins combine a creamy sour cream batter with layers of fresh or frozen berries, then bake up soft and golden with a cinnamon-sugar topping—perfect served warm alongside breakfast dishes.

Ingredients

Wet

  • 1/2 cup margarine (softened)
  • 1 cup sugar
  • 2 large eggs (slightly beaten)
  • 1 cup cultured sour cream
  • 1 tsp. vanilla

Dry

  • 2 cup flour
  • 1 tsp. soda
  • 1 tsp. baking powder
  • 3/4 tsp. salt

Directions

  1. Thoroughly mix wet and dry ingredients. 
  1. Coat mammoth muffin pans with vegetable spray and drop 2 heaping T. batter in each one, layer in some fresh or frozen blueberries, blackberries and/or raspberries, top with 2 more T. of batter, more berries and a sprinkling of sugar and cinnamon. 
  1. Makes approximately 10 lg. muffins or 24 regular size. 
  1. Bake at 325 degrees for 15-18 minutes. 
  1. Done when inserted toothpick comes out clean. Serve hot with your favorite egg casserole/omelette and fresh fruit on the side. (Better than Perkins!)

Note

Takes 1 – 1 1/2 c. berries, but do not stir them into the batter. By layering them as you fill the tins you avoid discoloring the batter.

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