Hi everyone! This is my go to recipe for muffins. Today I used blueberries but you can use strawberries, raspberries or anything you’d like.
12 tablespoons of butter at room temperature
1 1/2 cups of sugar
3 extra large eggs at room temperature
1 1/2 teaspoons vanilla extract
1 cup sour cream
1/4 cup of milk
2 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 pint of blueberries
Preheat oven to 350 degrees Fahrenheit. Line a muffin pan(s) with liners, approximately 16.
Using a mixer with the paddle attachment, mix the butter & sugar until fluffy & light, approximately 4-5 minutes. With the mixer at a low speed, add the eggs one at a time (I like to crack them into a cup first to make sure they aren’t bad before adding them). Add the vanilla, sour cream & milk one at a time. Optional: Sift the dry ingredients first before adding them to the mixer – I normally don’t do this but instead add them right in all at once. Whichever method you choose, add the flour, baking powder, baking soda & salt to the mixer keeping it at a low speed. Once everything is mixed, fold in the blueberries using a spatula.
Scoop batter into the lined muffin pan(s) filling each cup to the top. Bake for 25 to 30 minutes until the muffins are golden and a cake tester (I use a piece of spaghetti) comes out clean.
I find the muffins are best the day they are made & should last 3 days – they usually get eaten up before that though!
Please let me know if you try out this recipe. Enjoy!