Can You Guess What Today Is?

I love muffins in the mornings. It’s like having dessert to get you started. One of the things that I love about Mimi’s Café is the muffin that comes with every breakfast.

Today happens to be National Blueberry Muffin Day. It’s also Cow Appreciation Day. I’d be willing to bet those cows would appreciate it if we made muffins every morning rather than something else like Steak and Eggs. Truth be told, I really don’t understand Cow Appreciation Day, but I do get Blueberry Muffin Day.

It’s amazing when you think about it – just how many kinds of muffins are there? And for each kind, how many different recipes – why I’d wager we could eat a different muffin for each day of the year and not eat the same exact muffin twice. Just on my little blog alone, I’ve shared at least 8 different recipes for Blueberry Muffins. This makes our 5th share in honor of National Blueberry Muffin Day.

Hey, that’s enough chit-chat for one post. Let’s pour ourselves a cup of French Press French Roast Coffee and get to baking! Happy Blueberry Muffin Day! And my God shower you with His unconditional love.

Sour Cream Blueberry Muffins Take 2
2 Eggs
1 cup Sugar
1/2 cup Vegetable Oil
1/2 teaspoon Vanilla Extract
2 cups Flour
1/2 teaspoon Salt
1/2 teaspoon Baking Soda
1 cup Sour Cream
2 cups frozen Blueberries

Heat oven to 400 degrees. Grease or line 12 muffin tins with paper liners.

In a large bowl beat eggs. Gradually add sugar while beating. With the beaters on slowly pour in the oil. Stir in vanilla, set aside.

In a separate bowl stir together flour, salt and baking soda. Stir the dry ingredients into the wet ingredients alternating with sour cream. Gently fold in the blueberries.

With a cupcake scoop, spoon batter into the prepared muffin cups. Place in the heated oven to bake for about 25 minutes or so. Serve warm with butter.

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Take delight in the LORD,
and He will grant you your heart’s requests.
The salvation of the just comes from the Lord.