This weekend I wanted to use my fresh blueberries and make home made muffins!!! I had 2 lbs. of beautiful berries in my refrigerator just waiting to make themselves at home in a yummy muffin! I jumped on line to foodnetwork.com and went a huntin’! I love that website! I have my favorite chefs and once again Ina didn’t disappoint! This recipe jumped out at me because it calls for Sour Cream!! I just love baking anything with sour cream!It makes everything so moist!
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 1 1/2 cups sugar
- 3 extra-large eggs, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 8 ounces (about 1 cup) sour cream
- 1/4 cup milk
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 half-pints fresh blueberries, picked through for stems
Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.
Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.
***Do yourself a favor and DON”T forget the second batch of muffins you have in the oven!!!Just because your husband is being a Rock Star, amazing guy and tickling your back, which is your most favorite thing in the world!!, PLEASE DON”T FORGET ABOUT THE MUFFINS!!!!! Or else!!!
Not the golden brown coloring I was going for!!!
This is what an hour in the oven looks like!