Yield: About 18 muffins depending on size (I made 6 large and 12 standard muffins)
|Blueberry Muffins, close-up|
2 1/2 cups King Arthur All-Purpose Flour
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Coarse Salt
1 1/2 cups Granulated Sugar
12 tablespoons, 1 1/2 sticks Unsalted Butter, cut into cubes; room temperature
1 cup Sour Cream
1/4 cup Milk
3 Large Eggs, room temperature
1 1/2 teaspoons Pure Vanilla Extract
1 pint Fresh bluberries, washed, and picked for stems
|Blueberry Muffins just taken out of the oven|
|Blueberry Muffins on cooling rack|
Heat oven to 350 degrees.
Place paper liners in muffin tins; set aside.
In a large bowl whisk together the flour, baking powder, baking soda, and salt; set aside.
Add butter and sugar to bowl of mixer fitted with paddle attachment and cream on medium speed for about 3 to 4 minutes until light and fluffy.
|Blueberry Muffins in oven|
Turn mixer to low speed and add the eggs one at a time and mix until incorporated.
Add the vanilla extract and sour cream and mix until incorporated.
On low speed slowly add the flour mixture until incorporated.
Turn mixer off and using a spatula fold in the blueberries.
|Batter is ready!|
Using an ice cream scoop add batter to lined muffin tins leaving about 1/2 inch on top.
Bake for 25 to 30 minutes, until muffins have browned slightly and toothpick inserted in center comes out clean.
For Ina Garten's Blueberry Coffee Cake Muffins, visit: