Author:Olga's Flavor Factory adapted from Ina Garten
Prep Time:15 mins
Cook Time:25 mins
Total Time:40 mins
Yield:24 muffins 1x
12 Tablespoons butter, softened (1 1/2 sticks)
1 cup sugar
1 1/2 teaspoons vanilla
1 cup (8 oz) sour cream
1/4 cup milk
2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1–2 pints blueberries (depending on how much berries you like in your muffins) fresh or frozen
Preheat the oven to 350 degrees. Place muffin liners in muffin pans.
Using a standing mixer with a paddle attachment or a hand mixer, cream the butter and sugar until light and fluffy.
Add eggs, one at a time, using a rubber spatula to scrape down the sides when needed. Add the sour cream, milk and vanilla, mix just until incorporated.
Meanwhile, whisk the dry ingredients in a separate bowl.
Add to the batter. Mix just until combined.
Use a rubber spatula to gently fold in the berries.
If you’re using frozen berries, toss them in 1 Tablespoon of flour first before adding to the batter, so they don’t turn your muffin batter into a purple mess. Fill the muffin cups with batter; I use an ice cream scoop.
Bake for about 25 minutes, until golden and toothpick comes out clean when you test them.