Friday, July 21, 2017

Blueberry Muffins

Pin It Blueberry Muffins

Blueberry Muffins

Blueberry Muffins
Allen and I went to Northern California to be with his parents for two weeks and while there, I baked blueberry muffins, s'more chocolate chip cookies, hedgehog sugar cookies with chocolate royal icing, and chocolate cake for my birthday. I also made my father-in-law his favorite Lemon Meringue Pie and made Veggie Pasta Salad when Aunt Jeanne and doggie Buddy visited. This muffin recipe is from Ina Garten (see link below). The muffins have a fluffy cake-like texture, are moist and have blueberries in every bite. These blueberry muffins are best served warm with coffee, tea or a cold glass of milk. See recipe below.

Yield: About 18 muffins depending on size (I made 6 large and 12 standard muffins)

Blueberry 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:


-Sophia/Two Frys

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