Today I’m sharing the Blueberry Muffin recipe I made for Mother’s Day brunch. This recipe is from Ina Garten’s family style cookbook. I changed the ingredients slightly. This will yield about 24 delicious muffins – so worth the effort!!
Have fun muffin!
12 tbsp butter at room temperature
1.5 cups of sugar
3 Large eggs, at room temperature
1.5 tsp vanilla extract
8 oz. sour cream
1/4 cup milk
2.5 cups of flour
2 tsp. baking powder
1/2 tsp. baking soda
2 pints fresh blueberries
Preheat oven to 350 degrees. Place muffins liners in pan, or spray with Pam.
Cream butter and sugar in bowl with electric mixer until light and fluffy.
With mixer on low speed, at the eggs one at a time.
Add the vanilla, sour cream and milk.
In a separate bowl, sift together the flour, baking powder, and baking soda.
With the mixer on low, add the flour mixture to the batter and beat until well mixed.
Scoop batter into muffins pans, filling until just over the top. Bake for 25-30 minutes until lightly browned.