Blueberry Coffee Cake Muffins
2002, Barefoot Contessa Family Style
12 jumbo muffins or 16 regular muffins
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
NOTE: I used fat-free Greek yogurt in place of sour cream and I use frozen blueberries.
Preheat the oven to 350 degrees F. Place 12 paper liners in jumbo muffin pan or 16 in regular size muffin pan.
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 under the top, and bake for 30-35 minutes for jumbo or 25-30 minutes for regular, or until the muffins are lightly browned on top and a cake tester comes out clean.
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