Muffins For Brunch

Planning food for Christmas Eve morning brunch posed a bit of a dilemma in our household.  We were  having my husbands two adult children and their significant others over for a brunch.  I like foo foo food and they are quite basic and simple in their food choices.  Not that basic and simple is bad, because it is not,  just different from my diverse love of food.  So, after much deliberation, I looked through my new favorite cookbook, Whole Grain Baking, and found some delightful sounding muffins.  They are Sour Cream Muffins with fruit, which mine had blueberries. 

I have learned that many batters with whole grain do better if they have at least an hour to refrigerate, so I was able to make the batter the night before and refrigerate.   The next morning I baked the muffins and served them piping hot, with fruit on the side.   I think it was a winner!  Juice, milk, and coffee for beverage choices and the brunch was complete. The fact that these muffins were whole grain went completely unnoticed.  They were moist, sweet, and popping with bright and vibrant colored blueberries.  Give this recipe a try!

Sour Cream Muffins

2 cups white whole wheat flour
1/2 cup unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
4 tablespoons unsalted butter
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream
1 1/2 cups fresh or frozen berries
Coarse sugar for sprinkling

Cream together the butter and sugar in a large mixing bowl until light and fluffy.  Then add eggs, one at a time, beating well after each addition.  Add the vanilla and sour cream, and mix until incorporated.  Add the dry ingredients, mixing until the batter is smooth.  Gently fold in the fruit and refrigerate at least one hour. 

Preheat oven to 400 degrees.  Scoop the batter evenly into 12 muffin cups.  Sprinkle coarse sugar over the top.  Bake the muffins for 22-26 minutes until done.