Ahh, blueberry muffins. So quaint and cozy, no? I made these to bring over to a friend's as a housewarming treat. I ate three after the came out of the oven. That's allowed, right? They taste like blueberry pancakes. Exactly like blueberry pancakes. Oh and the batter is out of this world. I completely licked the leftover batter on the spoon. Yum. It was heaven. Really delightful muffins, and I followed Ina's recipe exactly.
Courtesy Barefoot Contessa
1 1/2 stick unsalted butter, room temperature (I know, annoying, pull it out the night before)
1 1/2 c sugar
3 eggs, room temperature
1 1/2 t vanilla
1 c sour cream
1/4 c milk
2 1/2 c flour
2 t baking powder
1/2 t baking soda
1/2 t kosher salt
2 half pints blueberries
Preheat oven to 350. Line muffin pan (makes 16)
In a stand mixer with the paddle, cream butter and sugar until light and fluffy (5 minutes). On low speed, add eggs, slowly, then vanilla, sour cream and milk. In a separate bowl, sift flour, baking powder and baking soda (add salt after). On low speed, add flour mixture until to batter until just mixed. Remove bowl from stand and fold in blueberries. With ice cream scoop, generously pour into muffin liners to top. Bake for 25 minutes.
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