To Die For Blueberry Muffins


A classic if there ever was one!  A total favorite of mine and everyone in my family.  I can honestly say that this is one recipe that I never alter.  It is an Ina Garten, The Barefoot Contessa recipe and one that I have been using for years.  I usually only make them when the blueberries are in season, but I happen to have some blueberries that I had frozen so blueberry muffins it was!

Makes 16 muffins


12   Tablespoons unsalted butter, room temperature

1 1/2   cups sugar

3   extra large eggs, room temperature

1 1/2   teaspoons pure vanilla extract

8 oz   container 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 1/2   pints fresh blueberries (I used frozen and just tossed them with a tiny bit of flour before adding)



  1.   Grease and flour muffin tins or use muffin liners.
  2.   Sift together flour, baking powder, baking soda, and salt, set aside
  3.   Cream together butter and sugar.
  4.   Add eggs one at a time, mixing each one.
  5.   Add vanilla, sour cream, and milk, mixing well.
  6.   Add the flour mixture, mix well.
  7.   Fold the blueberries into the batter with a rubber spatula.
  8.   Fill muffin tins and bake at 350 degrees for 25 to 30 minutes or until the tops are       lightly browned and a cake tester when inserted comes out clean.
  9.   Let cool a bit before turning them out onto a cooling rack.  Enjoy!

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