My friend Carole shared this delicious recipe with me. She served these muffins as cupcakes at her son’s birthday party last year. When we arrived at this year’s party, the first thing Annabeth asked Carole was if she made more blueberry cupcakes. They are unforgettable.
by Ina Garten, contributed by Elizabeth Savoie Dronet.
Ingredients
- 12 tablespoons (1 1/2 sticks) butter, at room temperature
- 1 1/2 cups sugar
- 3 extra-large eggs, at room temperature
- 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 kosher salt
- 2 half-pints fresh blueberries, picked through for stems (about 12 oz if you picked your own)
Method
Preheat the oven to 350 degrees F. Place paper liners in muffin pans. Original recipe says it makes 16 muffins, but mine made 21 muffins.
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 baking powder, baking soda, and salt until well combined. With the mixer on low speed add the flour to the batter and beat until just mixed. Fold in the blueberries by hand with a spatula and be sure the batter is completely mixed.
Scoop the batter into the prepared muffin pans, filling each cup just to the top, and bake for 27 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.
You may also like Mom’s Blueberry Muffins.
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