Blueberry Muffins

Name: Blueberry Muffins
Yield: Makes Twelve 6-ounce Muffins
Ingredients: ½ teaspoon salt; ½ cup butter, at room temperature, plus more for the muffin cups; ½ cup sour cream; 2 eggs; 1 pint blueberries; Confectioners’ sugar (optional); 1¾ cups plus 2 tablespoons flour plus more for the muffin cups; ¼ cup milk; ¾ cup granulated sugar; 1 teaspoon baking soda; ½ teaspoon baking powder

Preparation info

Makes
Twelve
6 ounce Muffins

Difficulty
Easy

Appears in

Baking

By James Peterson

Published 2009

About

You can use any berry you like in this basic muffin recipe. One trick: Toss the berries with flour, which keeps them from sinking in the muffin cups and all ending up on the bottom. Use muffin tins with 6-ounce cups.

Ingredients

½ cup butter, at room temperature, plus more for the muffin cups
1¾ cups plus 2 tablespoons

Method

Preheat the oven to 350°F. Unless you are using a nonstick pan as shown here, brush the muffin tins with butter and dust them with flour. In a bowl, whisk together the 1¾ cups flour, the baking soda, baking powder, and salt. In a large bowl, cream the butter and granulated sugar by han