For the record…I love blueberry muffins!! And they’re waaaaayyy too easy to make…to NOT make them – from scratch!! They’re the perfect “pick up and go” breakfast item or mid-day snack. I can’t keep these babies sitting around my house long enough and they’re sure to be a hit in your home too. I used the recipe from Ina Garten’s Barefoot Contessa Family Style cookbook as my base – and added a twist.
- DIRECTIONS:
Preheat your oven to 350 degrees. Prep your muffin pans. This receipe can yield up to 24 medium muffins. Line your muffin pans with cupcake liners or grease your pans for a non-stick lift. - In a large bowl, mix 1 1/2 sticks of butter (soften it in the microwave or leave out a stick overnight) and 1 1/2 cups of sugar. Using a handheld mixer or standing mixer, mix both items until it’s light and fluffy. Should take 2-3 minutes.
- Add your eggs one by one. You’ll need a total of 3 eggs, and each time you add an egg, mix it well before adding the next.
- Then add 1 1/2 teaspoon of vanilla, 1 cup of sour cream and 1/4 cup of whole milk. Mix for 1 minute.
- In a smaller bowl, sift together 2 1/2 cups of flour, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda and 1/2 teaspoon of salt. Once sifted, slowly pour the flour mixture into the batter and mix for a minute. Do not over mix.
- Once the batter is fully mixed with the flour, add 1 large pint of blueberries (rinse off your berries first!). The amount of blueberries you use is up to you. I love my muffins full of berries so I use a large pint or 2 small boxes of blueberries. Your call. Mix your berries with a spatula to make sure it’s fully mixed into the batter. Do not use the mixer for this part.
- Take an ice cream scoop and scoop the batter to fill each cup. If you want medium sized muffins, do not overfill the cups. If you like larger muffins, fill the cups just slightly over the top. However, if you go that route, make sure the top of your pan is well greased (I use PAM baking spray) otherwise your muffins will stick!
This part is optional but just takes your muffin to another level. In a small bowl, take 3 tablespoons of brown sugar and add a few dashes of both Cinnamon and Nutmeg. (About 1 tablespoon of each). Mix together. With a spoon, sprinkle your muffins with this mixture. Just a few dashes on top almost like your sprinkling cupcakes. Pop your babies in the oven for about 25 – 30 minutes or until the top is slightly brown. You’ll want to test the muffins once it’s done by sticking a toothpick in the middle to make sure it comes out clean.
Make yourself a nice cup of coffee and enjoy!!!! Happy Baking!
