This week, my friend Matt took another step into adulthood by celebrating his birthday. A fun fact about Matt is that his favorite food is blueberry muffins - I even remember the morning last year when I stumbled on a cafe that served blueberry muffin flavored coffee, and after I told Matt he was there picking up a cup within the hour. So, I figured that instead of wasting time baking a bland and vapid cake for Matt, I'd whip up a delicious batch of homemade blueberry muffins. The recipe is a delectably simple one from Barefoot Contessa, a chef/author whose dishes use simple ingredients with fresh flavors. These Blueberry Coffee Cake muffins are one of her best creations.
The secret to this recipe is the sour cream - it reacts with the blueberries to make a sweet/sour combo.
To make these delicious muffins, you will need: 1 1/2 sticks unsalted butter 1 1/2 cups sugar 3 extra-large eggs 1 1/2 teaspoons vanilla 8 ounces sour cream 1/4 cup milk 2 1/2 cups flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 pint blueberries
Preheat the oven to 350 degrees F.
Cream your butter and sugar with an electric mixer.
With the mixer on low speed, add the eggs one at a time and blend well.
Next, add the vanilla, sour cream, and milk, blending until smooth.
Toss the flour, baking powder, baking soda, and salt together in a bowl.
With the mixer on low speed, add the flour mixture to the bowl in increments, blending well after each addition.
Your final mixture should be somewhat thick and creamy, like this:
Next, grab your pint of blueberries. Be sure to wash them!
Add them to the batter, and slowly fold them into the batter with a spoon. Be careful not to stir, or you will risk crushing the berries.
Line a muffin pan with baking cups and spoon the mixture into each cup, filling just above the top.
Bake your muffins for 25-30 minutes until golden brown, like this:
These are best eaten fresh, warm, and with a huge dollop of butter. Just ask Matt!