Tuesday, February 7, 2012

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.

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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

2 comments:

  1. 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
    Replies
    1. Terri,
      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.

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