April 5, 2011

I've made a lot of blueberry muffins in my day, lol, but this is the best recipe I've found so far. They're simply wonderful! Not too sweet but just enough and the texture screams cake. Who doesn't love cake, especially one you can eat in the morning? :o)

I thought they were so good, I wanted to share the recipe with you.

Blueberry Coffee Cake Muffins
Adapted from Barefoot Contessa

1 1/2 sticks butter, room temp
1 1/2 c. sugar
3 large eggs
1 1/2 tsp. vanilla extract
1 c. sour cream
1/4 c. milk
2 1/2 c. all purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. kosher salt
2 half-pints fresh blueberries, picked through for stems

Preheat the oven to 350 degrees. Place paper liners in muffin pan.

In a large bowl cream with an electric mixer the butter and sugar until light and fluffy, about 5 minutes. Mix in each egg one at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together (or whisking together works well too) the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat just until mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.

Scoop batter into the prepared muffin pans, filling each cup just over the top, and bake for 25- 30 minutes, until the muffins are lightly browned on top and a toothpick inserted in center comes out clean. (My oven gets pretty hot so they only took about 22 minutes to bake.) Enjoy!

I love that Favre made it into these pictures. He stopped by for some more cheerios. lol

Scenes from a Sunday morning!

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