Yep, The Best Blueberry Muffins. The title says it all. These ARE the best blueberry muffins. I changed it up a bit by adding some cranberries and using frozen blueberries. But this guarantees that these can be made year round. Keep the blueberries in the freezer and your Craisins stocked, and you’ve got wonderful blueberry muffins ready at all times! I’ve even made these with a pecan streusel topping before but decided to leave that off this morning. My little family wasn’t worthy of those “special” muffins this morning! Next time maybe. I’m going to take some to the office in the morning to share. This would make a great special treat for your child’s teacher for Valentine’s Day too. They all get tons of chocolate. Some fresh blueberry muffins would be great!
The Best Blueberry Muffins Recipe:
The Best Blueberry Muffins Ingredients:
1-1/2 sticks butter softened
1-1/2 cups sugar
3 large eggs
1-1/2 teaspoons vanilla extract
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 (this is the only salt I ever use)
1-1/2 cups frozen blueberries (NOT thawed)
1 cup dried cranberries
How To Make The Best Blueberry Muffins:
Preheat the oven to 350 degrees. Spray 24 muffins cups with cooking spray or line with paper liners.
With an electric mixer, 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, combine 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 and cranberries with a spatula and be sure the batter is completely mixed (keep the blueberries frozen until ready to use, so they don’t turn the batter purple any more than necessary).
Scoop the batter into the prepared muffin pans, filling each about 2/3 full. Again, if you have not invested in the Large Scoop from Pampered Chef, you ought to. It is perfect for filling muffin cups. Bake for 25-30 minutes, until the muffins are lightly browned on top, and a toothpick comes out clean.
I love how you can see the blueberries and cranberries on the bottom of the muffins!
Enjoy!
(adapted from Ina Garten on FoodNetwork.com)
The Best Blueberry Muffins
Ingredients
- 1-1/2 sticks butter softened
- 1-1/2 cups sugar
- 3 large eggs
- 1-1/2 teaspoons vanilla extract
- 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 (this is the only salt I ever use)
- 1-1/2 cups frozen blueberries (NOT thawed)
- 1 cup dried cranberries
Instructions
- Preheat the oven to 350 degrees. Spray 24 muffins cups with cooking spray or line with paper liners.
- With an electric mixer, 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, combine 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 and cranberries with a spatula and be sure the batter is completely mixed (keep the blueberries frozen until ready to use, so they don’t turn the batter purple any more than necessary).
- Scoop the batter into the prepared muffin pans, filling each about 2/3 full. Again, if you have not invested in the Large Scoop from Pampered Chef, you ought to. It is perfect for filling muffin cups. Bake for 25-30 minutes, until the muffins are lightly browned on top, and a toothpick comes out clean.
Nutrition Information:
Amount Per Serving: Calories: 179Total Fat: 1gCarbohydrates: 39gProtein: 2g
