Blueberry Muffins

Name: Blueberry Muffins
Ingredients: 1-1/2 stick Unsalted Butter, Softened; 1-1/2 cup Sugar; 3 whole Extra Large Eggs; 1-1/2 teaspoon Vanilla; 1 cup Sour Cream; 1/4 cups Half-and-Half; 2-1/2 cups Flour; 1/2 teaspoons Baking Powder; 1/2 teaspoons Baking Soda; 1/2 teaspoons Salt; 3 cups Fresh Blueberries, Pick Through For Stems

11 ingredients

9 steps

Ingredients

1-1/2 stick Unsalted Butter, Softened
1-1/2 cup Sugar
3 whole Extra Large Eggs
1-1/2 teaspoon Vanilla
1 cup Sour Cream
1/4 cups Half-and-Half
2-1/2 cups Flour
1/2 teaspoons Baking Powder
1/2 teaspoons Baking Soda
1/2 teaspoons Salt
3 cups Fresh Blueberries, Pick Through For Stems

Directions

1

Preheat the oven to 350 degrees 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 1 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, but trying not to damage the blueberries.
8

Scoop the batter into the prepared muffin pans.
9

Bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.