Make Ahead

Blueberry Muffins

March 22, 2011
0 Ratings
  • Makes about 20 muffins
Author Notes

I have a cookie jar and a covered cake plate that I take turns filling for the kids and the hubbs. Making things of a grab and go nature work best in our house since someone is always on the way out the door. This recipe is adapted from one of Ina Gartens, whom I love, love, LOVE--Now, I'm not saying here that her recipe isn't absolutely amazing, it's just that I get....ideas. The muffins are so moist with just enough cake below the muffin top that you don't lost interest and give up. I have substituted heavy cream for milk, added more berries and dusted the muffin tops with turbinado sugar. Make these the day before you want to eat them because even though they are fabulous right off the bat, when they have time to sit overnight, they taste even better. —Laura_K

What You'll Need
  • 2 1/2 cups AP flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 1/2 sticks room temperature butter
  • 1 1/2 cups sugar
  • 3 large, room temperature eggs
  • 1 teaspoon vanilla
  • 1 cup sour cream
  • 1/4 cup heavy cream
  • 1 1/2 cups fresh blueberries
  • about 1/2 cup turbinado sugar
  1. Preheat oven to 350 degrees, grease the top of the pan so the muffins don't stick, and place paper liners in your muffin pan.
  2. In a bowl separate from what you intend to use for the wet ingredients sift together the flour, baking powder, baking soda and the salt then set aside. ** I lay a handheld strainer in a large bowl, measure my dry ingredients into it and tap it with the back of a heavy knife until it's empty. You don't really need anything fancy for this.
  3. Using whatever equipment you have at home, be it a whisk and bowl, hand-held mixer, stand mixer, etc--Cream butter and sugar until light and fluffy, making sure to scrape the sides down. This takes 3-5 minutes unless you're whipping by hand--in which case it may take closer to 10. Sorry!
  4. Add the eggs one at a time mixing thoroughly and on low before adding the next.
  5. Add vanilla, sour cream and heavy cream. Mix on low to combine.
  6. Add the dry ingredients from step 2 to the wet ingredients. I recommend mixing them in with a wooden spoon or spatula because you only want to mix to incorporate.
  7. Gently stir in the blueberries.
  8. Using an ice-cream scoop, drop the batter into the muffin pans--the batter should be almost level with the top of the paper liners. Sprinkle the tops with the turbinado sugar and bake until the tops are golden and a toothpick comes out clean--about 25 minutes.

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