We have been eating a lot of blueberries lately, and this morning I found the BEST blueberry muffin recipe yet! I am very picky about blueberry muffins, and don't often find a recipe that I like, so I am definitely excited about this one!
This recipe is from Ina Garten on foodnetwork.com
Blueberry Coffee Cake Muffins: (now you know that this isn't a "lite" recipe)
- 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.
*I used salted butter, because that is what I had on hand, and the muffins did not taste salty.
I hope everyone is having a great Wednesday!