Friday, January 30, 2009

Blueberry Muffins
Courtesy of Barefoot Contessa

(Makes approximately 16 muffins. See below for recipe halved w/added nanner)

1 1/2 sticks unsalted butter, room temp.
1 1/2 cups sugar
3 extra large eggs at room temp.
1 1/2 tps. vanilla
1 cup sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 tsps. baking powder
1/2 tsp. soda
1/2 tsp. salt
2 half pints fresh blueberries

Preheat oven to 350 degrees. Place paper liners in muffin pans.

In bowl of electric mixer, fitted with paddle attachment, cream the butter and sugar until light and fluffy (about 5 minutes). With mixer on low speed, add eggs one at a time, then add vanilla. sour cream and milk. In a separate bowl sift flour, baking powder, soda and salt. With mixer on low add the flour mixture to the batter and beat until mixed. Fold in blueberries with a spatula. Make sure the batter is completely mixed.

Scoop the batter into the muffin pans filling each cup just over the top and bake 25 to 30 minutes until muffins are lightly browned on top and cake tester comes out clean.

Blueberry Muffins Kathleen Style
(Recipe in half~ makes approximately 11 muffins)

6 tbs. unsalted butter, room temp.
3/4 cups sugar
1 egg, 1 egg yolk at room temp.
3/4 tsp. vanilla

1/2 cup sour cream
1/8 cup milk
1 1/4 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. soda
1/4 tsp. salt
1 half pint fresh blueberries

1 whole banana, mashed

Preheat oven to 350 degrees. Place paper liners in muffin pans.

In bowl of electric mixer, fitted with paddle attachment, cream the butter and sugar until light and fluffy (about 5 minutes). With mixer on low speed, add eggs one at a time, then add vanilla, sour cream and milk. In a separate bowl sift flour, baking powder, soda and salt. With mixer on low add the flour mixture to the batter and beat until mixed. Add mashed banana. Fold in blueberries with a spatula. Make sure the batter is completely mixed.

Scoop the batter into the muffin pans filling each cup just over the top (I use a ice cream scoop)and bake 25 to 30 minutes until muffins are lightly browned on top and cake tester comes out clean.


Klf