Macadamia Blueberry Muffins

by Rachel on January 2, 2013

Macadamia Blueberry Muffins

These are my kids’ new favorite muffins, as opposed to their old favorite muffins. As I’ve noted in the past, life is pretty good for the formerly small Sterns. Piping hot homemade muffins are often a part of their afterschool homecoming. I give them muffins right before I send them out to the back forty to sow some wheat and feed the chickens. The thing is – they’d be really happy if we had chickens. We live in urban Los Angeles and they often whine about the fact that what we really need is a chicken coop. If any of you actually raise chickens I’d like to lend my kids to you for a week. I’m betting the whole chicken mania thing would wane something fierce if they actually had to care for a chicken for say, five minutes. Anyway, I digress. I think we were talking about muffins.

Macadamia Muffins (make 20-24 muffins)

  • 3 ½ cups all-purpose flour
  • ½ cup almond meal
  • 2 teaspoons salt
  • 1 ¼ cups sugar
  • 5 teaspoons baking powder
  • 1 ½ cups sour cream
  • ¼ cup milk
  • 3 eggs
  • 1 cup canola oil
  • ½ cup pear sauce or applesauce
  • 2 teaspoons vanilla extract
  • 1 cup dried blueberries
  • 1 cup macadamia nuts chopped very small

Macadamia Muffins (20-24 muffins)

Preheat oven to 350 degrees. Grease the muffin tins. I find vegetable sprays, such as Pam, are the most effective way to grease a muffin tin. Make sure to get a little of the oil or vegetable spray over the top edge of the tins so that the muffin tops don’t stick and tear off when you try to remove them.

In a medium mixing bowl whisk together the flour, almond meal, salt, sugar and baking powder. These are only lightly sweet muffins. If you have an insatiably sweet tooth you can add an extra ¼ cup of sugar to the mix.

In a separate mixing bowl blend together the sour cream, milk, eggs, canola oil, and vanilla extract. Add the wet ingredients to the dry ingredients and whisk until the batter is thoroughly blended and no lumps remain. Gently fold in the blueberries and macadamia nuts. Place batter in muffin tins. I bake half the batter and freeze the other half for another day.

Bake for 15-20 minutes until a tester inserted in the middle of a muffin comes out clean. Wait five minutes and remove all of the muffins from the tins. Allow your leftovers to cool completely and store at room temperature in a sealed plastic storage container.  They’ll last 3-4 days before they mold.

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