Here's what you need:
1-1/2 sticks butter, unsalted, at room temperature
1-1/2 cups sugar
3 extra large eggs, at room temperature
1-1/2 tsp. vanilla extract
8 oz. sour cream
1/4 cup milk, I use whole milk for baking unless otherwise noted
2-1/2 cups flour, all-purpose, unbleached
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 pint fresh blueberries
Preheat oven to 350 degrees. Place paper liners into 12 jumbo or about 16 regular muffin cups and set aside.
In the bowl of a stand mixer or a large mixing bowl, cream butter and sugar until light and fluffy, about 3 minutes.
Add the eggs one at a time, then add the sour cream, milk, and vanilla.
Add premixed dry ingredients and beat until just combined.
In a separate bowl add 1 Tbl. flour to the blueberries and stir to coat. This keeps them from sinking to the bottom of the muffins while baking. Fold the blueberries into the batter using a rubber spatula.
Sprinkle each with a little bit of sugar and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. I start testing at around 23 minutes.
Serve warm or at room temperature. YUM!
Go make these now!
Serves 12 Jumbo or 16 (approx) regular
Here's the handy printable - Blueberry Muffins
recipe adapted from: The Barefoot Contessa
I saw these over on Tasty Kitchen and had to drop by to tell you that they look so GOOD! I love blueberry muffins and these look especially tender. They are a definite 'must make' this week. Thanks for sharing.ReplyDelete
These are super moist and tender. They kinda fall apart when eating them hot but it is SO worth it. I have been making them ever since I saw Ina make them a couple of years ago on Food Network. Thanks for dropping by.