Wednesday, July 16, 2014
One thing that continues to amaze me is how many recipes there are for banana bread and blueberry muffins. It might be because they are two of the easiest breakfast treats to whip up, as evidenced by the number of blueberry muffin and banana bread recipes I've shared here on the blog. You'd think by now I would move on to another type of delicious breakfast item, but I just can't help it: I see another recipe that sounds good and looks easy, and I just have to try it out.
3 cups + 1 Tbsp flour
4 tsp baking powder
1/4 tsp baking soda
1 tsp salt
1 cup sugar
1 cup sour cream
1/2 cup (1 stick) unsalted butter, melted
1/2 cup buttermilk
1/2 pint blueberries (heaping 1 cup)*
Heat oven to 350 degrees. Line a standard muffin tin with paper liners.
In a large bowl, whisk together 3 cups of the flour, the baking powder, baking soda, and salt.
In a separate large bowl, whisk together the sugar, sour cream, melted butter, buttermilk, and eggs.
Add the dry ingredients to the wet ingredients and mix until just combined; do not overmix. Toss the blueberries with the remaining 1 tablespoon flour, shake off the excess, and fold them into the batter. Divide the batter evenly among the muffin cups.
Bake until a cake tested inserted into a muffin comes out clean, 25-30 minutes. Cool slightly in the pan before transferring to a wire rack; serve warm. Muffins will keep in an airtight container at room temperature for 2-3 days.
*If using frozen blueberries, do not thaw before using.
source: recipe from Kitchen Confidence