As of now my school is going through the dreaded AP testing. Luckily for me, I only have two-Government and Calc AB which were on the first and third day so I’m officially done with AP testing for the rest of my life! The Saturday before the Gov test a couple of friends got together over at my house to study. I was deciding between a crumb cake or muffins and being so indecisive I couldn’t decide so I made both! I got this recipe from Food Network. The recipe said that it would make 16 muffins but I got 18.
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
3 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces (about 1 cup) sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 half-pints fresh blueberries, picked through for stems
Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 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 on 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.
Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.
The batter for these muffins were very light resulting in very fluffy muffins. The blueberries added a nice touch but for me the taste seemed just a tiny bit off.