Ina Garten Blueberry Muffins With Sour Cream Recipes

BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 350 degrees. Line muffin tins with paper liners.
• Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl and mix together. In a separate bowl, mix together the buttermilk, butter, lemon zest, and eggs. Make a hole in the center of the dry ingredients and pour the wet ingredients into the dry ingredients. Mix with a fork just until blended. Fold the blueberries into the batter. Don't over mix! With a standard (2 1/4-inch) ice-cream scoop or large spoon, scoop the batter into the prepared cups, filling them almost full.
• Bake the muffins for 20 to 25 minutes, until golden brown.

BLUEBERRY COFFEE CAKE MUFFINS

Steps:

• Preheat the oven to 350°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 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 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.

SOUR CREAM BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray 16 muffin cups with cooking spray or line cups with paper liners.
• Combine 1/2 cup flour, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt in a small bowl. Cut butter into the flour mixture until it is crumbly. Set crumb topping aside.
• Whisk 2 cups flour, baking powder, 1 teaspoon cinnamon, and 1/4 teaspoon salt together in a large bowl, making a well in the center. Whisk eggs, granulated sugar, and 1/2 cup brown sugar together in a separate bowl. Stir in sour cream, vegetable oil, and vanilla extract until well combined. Pour into the well in the flour mixture and stir until batter is just combined without overmixing. Toss blueberries with 1 tablespoon flour in a small bowl and gently fold into the batter.
• Spoon batter into the prepared muffin cups, filling each 3/4 full. Top each muffin with about 1 tablespoon of crumb mixture.
• Bake in the preheated oven until tops spring back when lightly pressed and muffins are lightly browned, 18 to 22 minutes. A toothpick inserted into the center of the muffins should come out clean. Cool in the tins for 10 minutes. Transfer to a wire rack to cool completely.

BAREFOOT CONTESSA'S BLUEBERRY COFFEE CAKE MUFFINS

Steps:

• Preheat oven to 350 degrees.
• 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 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 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.
• Bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.
• **Barefoot Contessa uses an ice-cream scoop to measure the batter so that every muffin comes out the same size.
• ***Greasing the tops of the pans makes it easier to take the muffins out after baking.