Blueberry Muffins

These are the most delicious blueberry muffins I have ever made!  I found this recipe while watching The Barefoot Contessa one day a few years ago.  The recipe is still available here. I have been making these muffins for years and they are a favorite with family and friends.  Give them a try and let me know how you like them.

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.

 

Fill each muffin liner with a scoop of batter, filling the liner 2/3 full.  When using the jumbo size I use the large Pampered Chef scoop, almost an ice cream scoop size, and it is the perfect fit.

 

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

Enjoy!

~Hugs~

Michelle

Here's the handy printable - Blueberry Muffins

recipe adapted from:  The Barefoot Contessa