Blueberry muffins (adapted from Ina Garten)

I love Ina Garten and her Barefoot Contessa cookbooks: fresh, well-tested recipes that really work. This one is adapted from Barefoot Contessa Family Style. The original recipe is also available on foodnetwork.com.

Ingredients

  • 12 tablespoons (1 1/2 sticks) butter, at room temperature
  • 1 1/2 cups sugar
  • 3 eggs, at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1 cup sour cream or Greek yogurt (or 1 1/4 cup plain yogurt and skip the milk)
  • 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 or 1/4 teaspoon table salt (skip if using salted butter)
  • 2 half-pints fresh blueberries, picked through for stems

Directions

  1. Preheat the oven to 350 degrees F. Line muffin pans with paper liners.
  2. Cream the butter and sugar until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition.
  4. Add the vanilla, sour cream or yogurt, and milk (unless using plain yogurt; see recipe note above).
  5. In a separate bowl, mix together the flour, baking powder, baking soda and salt.
  6. Add the flour mixture to the batter in batches (approximately 1/3 at a time) and beat until just mixed.
  7. Fold in the blueberries with a spatula and be sure the batter is completely mixed.
  8. Scoop the batter into the prepared muffin pans. Fill muffin cups 2/3 full for small muffins (flat top), or up to the top for large muffins with a domed top. Sprinkle coarse sugar on top if desired.
  9. Bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

Ina makes 16 large muffins. I make about 20 modest regular-size muffins and 24 mini muffins.

Notes

  • If using frozen blueberries, don’t measure them out until you need them – the more they thaw, the more they bleed indigo juices into the batter.
  • Lemon zest is also a really nice addition – mix in with the wet ingredients.
  • Do use muffin liners – it’s very hard to get these muffins out of the pans intact without them.

Here’s a link back to the post and pictures.

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