There's something about waking up on the Saturday morning of a three day weekend, and feeling completely at ease knowing you have three whole days to enjoy doing whatever your heart desires. I myself decided to begin this weekend by waking up to some warm and fluffy blueberry muffins.
There's nothing quite like the taste of homemade blueberry muffins right out of the oven. And these my friends, are no ordinary muffins...their coffee cake-like consistency gives them a perfectly fluffy texture that is bursting with the sweet and tart taste of blueberries. What better way to kick-start a three day weekend?
Makes 16 muffins
1 ½ sticks unsalted butter, at room temperature
1 ½ cups sugar
3 extra-large eggs, at room temperature
1 ½ teaspoons vanilla extract
1 cup sour cream (I used non-fat Greek yogurt since I didn’t have sour cream)
¼ cup milk
2 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 half-pints fresh blueberries
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.
Recipe Adapted from Barefoot Contessa
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