Hello, dear readers! Today I am going to share my favorite blueberry muffin recipe. I am not joking when I say that they are the best ever. Seriously.
Try as I might, I cannot remember where I originally found this recipe. It is one of the literal dozens that I have copied down off the internet without notating it's source. My deepest apologies to the genius who created this gem. If anyone out there in internet land recognizes this as their own, let me know. I would be delighted to note the source.
In my humble opinion, there are two reasons why this muffin recipe is superior to all others. First, it calls for the use of butter, not oil. Butter adds a richness to the flavor that is truly wonderful.
Second, and most important, is the way the muffins are prepared. A mixer is used to beat the butter and sugar until it becomes light and fluffy. After the addition of the eggs, the mixture is whipped once again, creating a batter that is incredibly light and fluffy.
Give this recipe a try. I have a feeling it will become a favorite at your home too.
The Best Blueberry Muffins
1 3/4 c. flour
2 tsp. baking soda
1 tsp. cream of tartar
1 tsp. salt
1 pint blueberries
3/4 c. milk
1/4 c. sour cream
1 stick of butter, at room temperature
2/3 c. sugar
1 egg yolk
Combine the flour, baking soda, cream of tartar and salt. Toss the blueberries with 2 Tbs. of the dry mixture. Set both aside.
Combine the milk and sour cream. Set it aside as well.
In the bowl of your mixer beat the butter and sugar for three minutes. Add the egg and egg yolk. Beat an additional two minutes.
Using a rubber spatula, fold half of the flour mixture and half of the milk mixture into the butter mixture. Mix until just combined. Repeat with the remaining flour and milk mixtures. Gently fold in the blueberries.
Spoon the mixture into lined or greased muffin cups. Bake at 375 degrees for 15-20 minutes.