I confess, I’ve had little desire lately for cooking, baking, or blogging. My stomach has been wonky the past few weeks, making it difficult to plan meals. So…I’m looking into my archives from recipes of blogs past.
Go figure that the recipe I picked would be for muffins, blueberry muffins at that. While this recipe qualifies as my second favorite blueberry muffin recipe (the first being these delicious creations), they are still a delicious treat. They’re dense but not overly sweet, so the flavor from the blueberries really shines through. I either use blueberries that I stuck in the freezer during the height of summer, or I use wild Maine blueberries (that I buy frozen). In this case, I used a little of both.
Blueberry Coffee Cake Muffins*
Adapted from Barefoot Contessa
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 c plus 1 T cups sugar
3 large eggs, at room temperature
1 1/2 tsp pure vanilla extract
8 ounces sour cream
1/4 c buttermilk
2 1/2 c all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1 c blueberries
Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans. In the bowl of an electric mixer fitted with the paddle attachment, 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 buttermilk.
In a separate bowl, sift together 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 with a spatula and be sure the batter is completely mixed.
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.
*These muffins freeze beautifully, making them the perfect treat for unexpected company or a pampered weekend morning.