Ingredients
|
1 ¼ cup flour
½t baking soda ¼t salt 1 cup blueberries (fresh) 1-2T flour |
¼ cup butter (half a block)
⅓ cup sugar ½t pure vanilla extract 2 eggs ¾ cup sour cream |
What To Do
Pre-heat oven to 450°F. For prep, put 10-12 paper cupcake liners into your muffin tin.
Sift together flour, baking soda, and salt into a mixing bowl and set aside. Wash blueberries, dry with a paper towel, and dump into a separate bowl. Sprinkle blueberries with 1-2T of flour and set aside.
Cream butter and sugar, using a mixer. And vanilla and then eggs, one at a time, until just mixed in. Alternating with dry flour mixture and sour cream, add half of the dry mixture to sugar/butter/eggs/vanilla until just mixed in, then add half the sour cream. Repeat with the other half of flour mixture and sour cream.
Fold blueberries in, and mix by hand until just combined and evenly distributed through the batter.
Pour into the previously prepared paper-lined muffin tins. Fill each about ¾ full. If there are any empty muffin space, fill halfway with water
Bake at 450°F for 15 minutes, until a toothpick comes out clean and the top is golden brown. Eat while still warm!
Sift together flour, baking soda, and salt into a mixing bowl and set aside. Wash blueberries, dry with a paper towel, and dump into a separate bowl. Sprinkle blueberries with 1-2T of flour and set aside.
Cream butter and sugar, using a mixer. And vanilla and then eggs, one at a time, until just mixed in. Alternating with dry flour mixture and sour cream, add half of the dry mixture to sugar/butter/eggs/vanilla until just mixed in, then add half the sour cream. Repeat with the other half of flour mixture and sour cream.
Fold blueberries in, and mix by hand until just combined and evenly distributed through the batter.
Pour into the previously prepared paper-lined muffin tins. Fill each about ¾ full. If there are any empty muffin space, fill halfway with water
Bake at 450°F for 15 minutes, until a toothpick comes out clean and the top is golden brown. Eat while still warm!
Notes and Talking Story
- Yes, it's really 450 degrees and it is super-hot. This is how you achieve the golden crispy buttery muffin top.
- Do not use the electric mixer when folding in blueberries. Do this by hand so the blueberries stay whole.
- Fresh blueberries are definitely worth it, use frozen ones only if you absolutely must.
