best blueberry muffins ever
No time to talk. Swamped with work. Wouldn’t be able to come up with words to express the fantasticness of these muffins anyway. Please to enjoy recipe.
Blueberry Coffee Cake Muffins
(Recipe source: my imaginary best friend, Ina Garten, here)
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 (I used frozen, they work fine)
Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans (I never use liners, they always stick for me — I just spray my muffin tins with a cooking spray, it generally works fine. Do what you like).
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 (sorry Ina, I didn’t sift! I don’t have the patience and it didn’t seem to make much of a difference here. All I do is fling the dry ingredients in a bowl and foof it with a fork a little bit so they’re mixed. I hope this won’t ruin our imaginary friendship). 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 (I actually used an ice cream scoop and it was the most gloriously easy thing I’ve ever done except maybe sleep), and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.
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Tags: baking, blueberries, blueberry muffins, ina garten