After I bought blueberries at the farmers’ market last weekend I went straight to one of my favorite Ina cookbook’s, Barefoot Contessa Family Style. Costco carries many of her cookbooks but I haven’t seen this one for sale there in ages. This recipe produces a cakey, light muffin with lots of flavor that has enough substance to stand alone or to be turned into yummy blueberry shortcake. I’ll stock up on blueberries in the next week because they freeze perfectly and I know how good they are for us. If there is even a slim chance that they will improve my brain function, lower my blood pressure and act like an anti-inflammatory agent against joint pain I’m willing to include them in my diet, lots of them. And they are one of the most versatile and delicious fruits we will ever find.
- 12 tablespoons (1-1/2 sticks) unsalted butter, room temperature
- 1-1/2 cups sugar
- 3 extra large eggs at room temperature
- 1-1/2 teaspoons vanilla extract
- 1 cup sour cream
- ¼ cup milk
- 2-1/2 cups flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 pint fresh blueberries
- Preheat oven to 350 degrees. Place 16 paper liners in muffin tins.
- 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 blended.
- Scoop the batter into the prepared muffin pans, filling each cup just yo the top. Bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.
The recipe states that it make 16 cupcakes. I made 12 and had enough batter left to make an 8 inch square coffee cake. I’m going to make a note to myself to add a streusel topping the next time I make these muffins. They are good, but they need a little something, something to kick them up a notch.
Here are additional blueberry recipes you will enjoy:
Peach and Blueberry Cobbler with Cinnamon Streusel at A Feast for the Eyes
Apple Blueberry Brown Butter Bliss at Barbara Bakes
Chilled Wild Blueberry Soup at Moveable Feast
Limoncello Frozen Yogurt with Blueberry Sauce by Ciao Chow Linda