Diary of A Girly Girl




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!

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