Perfect Blueberry Muffins Recipe
3 cups blueberries
1 1/4 cups granulated sugar
1 1/4 cups light brown sugar
4 large eggs
1 cup vegetable oil
1 teaspoon pure vanilla extract
2 cups sour cream
4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
Demerara sugar to sprinkle on top (optional)
Preheat oven to 400 degrees f.Grease 24 muffin tin/cups (regular size) or line muffin tin(s) with paper liners. In a large bowl add eggs and beat, next slowly add sugar (granulated and brown) beating until smooth. Next slowly add oil and vanilla, mixing until well blended. In a separate large bowl, mix flour, salt and baking soda. Add the flour mixture and sour cream to the egg mixture, alternating between the two, stirring until blended well. Do not over mix. Last, gently fold blueberries into mixture. Again, do not over mix. Fill muffin cups 3/4 to almost full, sprinkle tops with Demerara sugar (optional). Place on middle rack of oven and bake for 20 minutes. Using a toothpick, check the center of a muffin to make sure it comes out clean.

Remove from oven allow to cool for a few minutes then move muffins to cooling rack. Serve warm or at room temp.

NOTES:  When adding the flour mixture and sour cream to the egg/sugar mixture, it’s important to alternate the flour and sour cream when mixing. Mix until the flour and sour cream are absorbed. Make sure you DO NOT OVER MIX. Please note, the batter is on the thick side.
Demerara sugar sprinkled on top is optional but makes a wonderful addition.
To make filling the muffin cups easier, I use a Pampered Chef scooper.
I like to make sure a few blueberries are on top when filling the muffin cups.
For an additional layer of yummy flavor, add zest from a lemon.
Cinnamon is a wonderful addition – if you love cinnamon, add 1 to 2 teaspoons.
For larger muffin cups, be sure to add more time to baking.

BIG BURGER SALAD

Sauce
3/4 c. mayonnaise
4 tsp. mustard
2 Tbsp. dill pickles, diced
1 Tbsp. vinegar
1 Tbsp. onion, chopped
2 tsp. sugar
1/2 tsp. smoked paprika

Salad
1 lb. ground beef
1 tsp. salt
1 tsp. pepper
4 c. chopped iceberg lettuce
1/2 c. sliced onions, cut in half
1 c. shredded Cheddar cheese
1/4 c. dill pickles

Make the dressing by mixing all above. Set aside while you get the other ingredients together. Heat a 10 inch skillet over medium heat. Add ground beef. Add salt and pepper and finish cooking. While the ground beef is browning, chop lettuce. Slice onions and then cut into half. Roughly chop pickles. When ready to serve the salad, mix the lettuce, onions, pickles, and cheese. Put into four bowls. Add 1/4 ground beef mixture into each bowl. Drizzle with dressing and serve immediately.

The sauce will keep for at least a week in the fridge so make double. Not only does it get better with time, but it also works well with a variety of salads and grilled meats. Great for dipping grilled chicken as well. Use lean ground beef for this so you don’t have a greasy mess in your salad