Very Blueberry Muffins


This recipe makes 24 muffins …so enough to share! You can always cut it in half, but I think they would freeze well, not really sure because they don’t hang around very long…



• 18 Tablespoons unsalted butter, room temperature–2 1/4 sticks

• 2 1/4 cups sugar

• 4 large eggs, room temperature

• 2 1/4 teaspoons vanilla

• 12 oz. Sour cream

• scant 1/2 cup whole milk

• 3 3/4 cups flour

• 3 teaspoons baking powder

• 3/4 teaspoon baking soda

• 3/4 teaspoon kosher salt

• 4 half pints fresh blueberries, washed and checked for stems


Preheat oven to 350° Line muffin tins with paper or spray with a baking spray.

Cream the butter and sugar in your mixer for 4-5 minutes until light and fluffy. Add eggs one at a time with mixer on low speed, then add vanilla, sour cream and milk.

Sift together flour, baking powder, baking soda and salt. Add to the batter until just mixed. Fold in the blueberries also until just mixed. Over mixing will deflate your beautiful batter, and make for dense muffins.

Fill prepared muffin pans to the top. Bake for 25-30 minutes, until lightly browned and tester (toothpick) comes out clean.

We actually had more batter than for 24…so bonus…2-3 more!!




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