With two full pints of blueberries in the fridge, a baked treat filled with the sweet, yet tart, little blues was surely in my future. Coffee cake or muffins? I chose muffins, as they are an easy grab-and-go snack (perfect for my dad and brother).
Blueberry Muffins recipe slightly adapted from Ina Garten
These muffins were light, fluffy, and delicious, but I prefer my muffins more dense. So, I was a bit disappointed with the texture of these muffins (not enough, however, to go back for “dessert seconds”), which I believe the addition of sour cream and milk contributed to. If you are a light and fluffy muffin lover, these muffins are for you. If, like me, you prefer a heartier muffin, you can find such a recipe here. Also, these muffins are sweet, especially after a few days. I recommend dialing back the sugar content (I already altered the sugar content from 1 1/2 cups to 1 1/3 cups.) to 1 cup sugar or 1 1/4 cups sugar.
- 1 1/2 sticks salted butter, softened
- 1 1/3 cup white sugar (I used OECJ), plus extra for sprinkling, if desired
- 3 eggs
- 1 1/2 teaspoons vanilla extract
- 1 cup, or 8 ounces, sour cream (Regular or Greek plain yogurt can be substituted for a lower-fat option.)
- 1/4 milk
- 2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 2 cups blueberries (1 pint or 2 half-pints), plus extra for topping batter, if desired
- Pre-heat oven to 350 degrees Fahrenheit. Line muffin tins with muffin cups or spray liberally with cooking spray. (For me, this recipe yielded 22 standard-sized muffins.)
- Cream butter and sugar until light and fluffy.
- Add eggs, one at a time, incorporating each egg thoroughly before adding the next.
- Add in vanilla extract, sour cream, and milk until incorporated.
- Sift together dry ingredients in a separate bowl, then add to wet ingredients. Mix until just combined.
- Fold in blueberries.
- Divide batter evenly between muffin tins (I used a 3 Tablespoon scoop.), and top each muffin with a few blueberries. Sprinkle tops with coarse sugar for a crunchy top, if desired.
- Bake for 25-30 minutes, or until an inserted toothpick comes out clean.
- Allow muffins to cool in tins for 5-10 minutes before removing to a cooling rack to cool completely.