Blueberry Muffins

By á-25117

blueberry muffins

Ingredients

• 2 1/4 cups all purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 cup unsalted butter at room temperature
• 3/4 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla
• 1/2 cup sour cream or plain yogurt
• 1 1/2 cups fresh or frozen blueberries
• coarse white sparkling sugar for garnish

Preparation

Step 1

1. Preheat oven to 375. Line muffin tin with papers and grease the papers.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt, then set aside.
3. In a large bowl, beat the butter and sugar with a mixer, until light and fluffy. Start the mixer at low speed until the ingredients are incorporated, then gradually increase speed to medium high until the desired color and texture are reached.
4. Scrape down the bowl to make sure all the butter is incorporated, then add the eggs one at a time, beating well after each addition.
5. Add the vanilla and sour cream or yogurt, and mix until incorporated.
6. Add the dry ingredients and mix on low speed just until the batter is smooth and it will be very thick.
7. Fold in the berries by hand.
8. Scoop the batter into the prepared muffin cups, using a heaping 1/4 cup for each. Sprinkle with regular granulated or coarse white sugar.
9. Bake the muffins for 18-24 minutes, until a cake tester inserted in the center of one comes out clean. Remove them from the oven, cool in the pan for 5 minutes, then remove the muffins from the pan to finish cooling on a rack.