These blueberries were picked at the Alyeska Ski Resort, Girdwood Alaska August 11, 2012
Modified from Barefoot Contessa Family Style
Total Time: 0 hours 37 minutes
Yield: 18 muffins
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
3 large eggs
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 salt
2 half-pints fresh blueberries or more if you want. I think I doubled it!
Directions
Preheat the oven to 350 degrees F.
Place 18 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.
Add the flour, baking powder, baking soda, and salt 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.
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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