BSE Muffins

One of my friends was telling me about this recipe, in which her husband confirmed "That's the best shit, EVER!". With that being said, she let me jot down the best shit ever recipe since it's apparently something I needed to attempt making. 

Ingredients:

2 cups flour

1/4 cup brown sugar

3/4 cup white sugar

1/2 tsp. baking soda

1 tsp baking powder

1/2 cup soft butter

2 eggs

1 cup sour cream

1 package of sausage

1 cup FROZEN blueberries

 Directions:

Preheat oven to 350*

1. Like always, mix together eggs, sugars and butter (wet ingredients): 

2. Once the wet ingredients are blended, add the sour cream:

3. Set aside the sour cream mixture. Then in a separate bowl, mix together flour, baking soda and powder (dry ingredients):  

4. Take the sour cream mixture and slowly mix it into the bowl with the flour:

When the two are combined, it'll make a THICK batter. DON'T WORRY! It'll thin out after the next few steps are completed. I promise! :

 

5. Put the batter to the side. Now you get to deal with the sausage...cook it till it's no longer pink, then make sure to drain the oil / fat. I usually put it all in a paper towel lined bowl:

6. Now that the sausage is cooked thoroughly, go ahead and get your blueberries out of the freezer. Gently fold in the sausage and the blueberries. Given, you can use berries that aren't frozen, but you'll end up turning your muffin batter a sickly purple color.

7. You can either make regular sized muffins, or the mini size (I did both). I ended up using my Large Scoop for the Muffin Pan and the Small Scoop for the Deluxe Mini Muffin Pan:

If you're doing regular sized muffins, bake them for 21 minutes! If you're making the mini sized, bake them for 11 minutes! Once you get them out of the oven, let them cool because they can fall apart if touched too early. The tops will look pale, but the sides will have browned.

Additional option: Once the muffins are cooled & you're ready to eat them...brush a little maple syrup on the top or butter. The muffins alone are fabulous, but the syrup and butter make them taste like bite sized pancakes!