FRESH BLUEBERRY MUFFINS

Fresh Blueberry Muffins image

Yield makes 12 muffins

Number Of Ingredients 14

Previous Next

Twelve 2 1/2-inch paper muffin-cup liners
8 tablespoons unsalted butter, at room temperature
1 cup plus 1 tablespoon granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup sour cream
1/2 cup whole milk
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 1/2 cups fresh blueberries, picked through for stems
2 tablespoons light-brown sugar
1/2 teaspoon ground cinnamon

Steps:

Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and 1 cup of the granulated sugar until light and fluffy, 2 to 3 minutes. With the mixer at low speed, add the eggs, one at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer at 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.
In a small bowl, stir together the brown sugar, cinnamon, and remaining tablespoon of granulated sugar.
Scoop the batter into the prepared muffin tin, filling each cup just over the top, and bake for 10 minutes. Remove from the oven, sprinkle with the brown-sugar-and-cinnamon topping, and bake for another 10 to 15 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.