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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 muffins 97g Recipe makes 16 muffins) |
||
| Calories 282 | ||
| Calories from Fat 119 | (42%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.2g | 20% | |
| Saturated Fat 7.9g | 39% | |
| Monounsaturated Fat 3.6g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 76mg | 25% | |
| Sodium 166mg | 6% | |
| Potassium 80mg | 2% | |
| Total Carbohydrate 37.4g | 12% | |
| Dietary Fiber 1.0g | 3% | |
| Sugars 20.7g | ||
| Protein 4.2g | 8% | |
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Ingredients
- 12 tablespoons 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 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
- 1 pint fresh blueberries, picked through for stems
Directions
1
Preheat the oven to 350°F.2
Place 16 paper liners in muffin pans.3
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes.4
With the mixer on low speed, add the eggs one at a time, then add the vanilla, sour cream, and milk.5
In a separate bowl, sift together the flour, baking powder, baking soda, and salt.6
With the mixer on low speed add the flour mixture to the batter and beat until just mixed.7
Fold in the blueberries with a spatula and be sure the batter is completely mixed.8
Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.
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Browse similar recipes by category
- Course > Breads > Quick Breads > Muffins
- Course > Breakfast
- Main Ingredient > Fruit > Berries > Blueberries
- Preparation > Time to Make > < 60 mins
- Preparation > Number of Servings
- Occasion > Brunch
- Dietary > Kid Pleaser
- Dietary > Kosher
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: DoubleA's Mom
On Jan 8, 2009
These muffins are so delicious. I saw the episode on the Food Network where Ina made these and she made up the batter the night before, covered in a bowl with cling wrap, and then baked them off the next morning. That is how I do it, so that I have a warm breakfast with a side of fruit for my family and with a lot less work and clean up in the morning!! If you don't fill the muffin cups all of the way to the top, then it makes closer to 20 or 22 muffins, rather than 16.
From: FOREVER YOUNG
On Jul 20, 2008
At first I ate one of these right out of the oven and wasn't crazy over them, but I ate one when completely cooled and I think these are one of the best blueberry muffins, I have had. I shared them with people at work and baked a batch for the 4th of July and everyone liked these. It's a keeper. Ina Garten has some really great recipes. I've tried a few already.
From: HeatherFeather
On May 29, 2004
If you enjoy sweet, very light and very,very buttery flavored muffins - then you should try these. Ultra rich, and very tasty. My husband ate 3 of these in one sitting. The batter is very thick, so I used an ice cream scoop to portion out the dough.
From: chia
On Feb 14, 2004
these are just soooo delicious! they rose high, look lovely, taste great! and the yeild and cooking time is right on! this is a keeper and i'd like to try it with cranberries, nuts, etc. i will definitely be making these often
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