Blueberry sour cream muffins
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Author: eliza Status: published Published: Jan 13,2010 license cc-by-nc-nd tags: baking, muffins, blueberry, sour cream, food image, King Arthur Flour's All-Purpose Baking Cookbook,
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Share on TwitterRecipe was from The King Arthur Flour's The All-Purpose Baking Cookbook with modification:
Blueberry-Sour Cream Muffins (original recipe was All-Star Muffins)
Makes 16 large muffins
3 1/2 cups unbleached all-purpose or cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
8 tablespoons (1 stick) butter
3/4 cup sugar
3 large eggs
2 teaspoon vanilla extract
1 cup (8 ounces) sour cream
2 1/4 cups fresh bluberries
Old-fashioned oats, quantity varies & an optional addition
Preheat the oven to 400 degree F and lightly grease 16 muffin cups or use paper liners.
In a medium-sized bowl, whisk together flour, baking powder, baking soda, and salt, then set aside.
In a large mixing bowl, cream the butter and sugar together with a handheld or stand mixer until light and fluffly and almost white in color. Scrape down the bowl to make sure all the butter is incorporated, then add the eggs, one at a time,beating well after each addition. Add the vanilla and sour cream and mix until incorporated. Add the dry ingredients and mix on low speed just until the batter is smooth.
Gently fold the blueberries into the batter. Fill muffin cups, sprinkle tops with oats if you like, and bake for 18 to 24 minutes, until a cake tester inserted in the center comes out clean. Remove them from the oven, cool in the pan for 5 minutes, then remove the muffins from the pan to finish cooling on a rack.
