Blueberry muffins with sour cream

Votes: 28

How to Make Blueberry Sour Cream Muffins

Time: 37 min.
Complexity: easily
Quantity: 16 pcs.

These light, airy muffins, which Ina Garten adds sour cream to "make them really moist," are ready to eat in just 40 minutes.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

12 tbsp (170 g) unsalted butter, room temperature
1.5 cups of sugar
3 very large eggs at room temperature
1.5 tsp natural vanilla extract
230 g (about 1 cup) sour cream
1/4 cup milk
2.5 cups premium wheat flour
2 tsp baking powder
1/2 teaspoon baking soda
1/2 tsp coarse salt
1 liter of fresh blueberries, stemmed

Ingredient Substitution Suggestions

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Recipes with similar ingredients: eggs, vanilla extract, sour cream, milk, premium flour, blueberry

Cooking the dish according to the recipe:

Preheat oven to 180C. Line a muffin tin with 16 paper cups.
In the bowl of an electric mixer using the shortcrust pastry attachment, beat the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs one at a time, then the vanilla extract, sour cream, and milk. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. At the same speed, add the flour mixture to the batter and beat until combined. Using a spatula, fold in the blueberries to ensure the batter is smooth.

Spoon the batter into the prepared muffin tins, filling them just short of the brim, and bake the blueberry muffins for 25-30 minutes until lightly browned and a toothpick inserted into the center comes out clean.

Categories:

recipe / Desserts / Cupcakes, biscuits / / American cuisine / Ina Garten / The Barefoot Countess

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