The very first time I tried to make blueberry muffins, I was in a hurry to get something made for a second grade party. (Y’all know those last minute situations that sneak up on us.) I found a recipe in my mom’s old cookbook, and I didn’t read the whole thing first. Well, that hurried craziness made its way into some really Fabulous Blueberry Muffins! It took a while to recreate the little change that made it so delicious.
Tools:
- Stand mixer or handheld mixer
- Measure-All(R) Cup
- Adjustable measuring spoons, read 1/2 tsp up to 1 tbsp
- Mix N Scraper or Rubber Spatula
- Whisk
- Two mixing bowls
- Muffin pan (12 regular)
- Large Scoop (3 tbsp capacity)
- Muffin Cup Liners
Making the Muffins
In the smaller bowl mix the dry ingredients with a whisk. I use the Pampered Chef Stainless Steel Mixing Bowl Set. Mix the wet ingredients in the bowl of a stand mixer equipped with the paddle attachment.
- 8 TBSP (one stick) of butter at room temperature
- 1 cup + 1 TBSP granulated sugar
- 2 large eggs at room temperature
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup whole milk at room temperature
- 2 1/4 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 1 1/2 cups fresh blueberries
Instructions:
In the bowl of the electric mixer fit with the paddle attachment, cream the butter and sugar about 2-3 min. Add the eggs one at a time, then the vanilla keeping the mixer on low speed. Scrape down the sides with a Mix N Scraper (rubber spatula). Then add the vanilla, sour cream and milk.
In a separate bowl, like the medium stainless steel mixing bowl, whisk the flour, soda, baking powder, salt, and cinnamon, and add to the wet ingredients. Beat until mixed. Fold in the blueberries with the spatula. Drop 3 TBSP portions in each muffin cup and follow with a 1 TBSP scoop. Bake 10 min at 400 deg F, then turn the heat down to 350 F for another 10-15 minutes until the cake tester comes out clean.
These muffins will have your family smiling as they walk out the door.
Did you make these? Tag me on Instagram @jennskitchenblog or on Facebook @JWRKitchen. Use the hashtag #jennskitchenblog
