I have been wanting to make these muffins since I first saw the recipe on Barefoot Contessa Family Style. I finally decided to make these to take advantage of the abundance of blueberries this summer. I asked Red if he’d be up for eating these since we haven’t baked anything for breakfast in quite a while, and he said yes (of course, I didn’t expect any other answer, really!).
So lo and behold, I woke up this morning with the noise of our Kitchen Aid mixer buzzing in the kitchen. Red was up and started mixing a batch of these muffins! As soon as I got into the kitchen, he said,”Can you put some vanilla into the mixing bowl?” Aah yeah, what a way to start my morning!
This recipe received a pretty high review overall on the Food Network and we agree that they were light and wonderful. A couple of things that I did that the recipe didn’t ask for. I rolled my blueberries in about a tablespoon of flour to prevent them from sinking. And I sprayed the muffin pans with cooking spray and used paper cupcakes liner. The muffin liner is a must or you’d be fighting the crumbs sticking on the pan! Also, this recipe made WAY more than what it states here. I came out with at least 24 muffins on standard-size muffin pans.
Adapted from Barefoot Contessa Family Style.
12 tablespoons (1 1/2 sticks) unsalted 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
Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.
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.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed.
Fold in the blueberries with a spatula and be sure the batter is completely mixed.
Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.
Yield: 16 (bakery-sized JUMBO muffins), about 24-standard size muffins