The meal at a recent book club meeting was breakfast. I was in charge of dessert and wanted to make something that wouldn't need to bake there. That's how I ended up with blueberry muffins.
Blueberries are a little scary this time of year, but I still gave it a try.
Coffee Cake Blueberry Muffins
Taken from Ina Garten
Makes 16 muffins
Prep time: 15 minutes
Cook time: 25 minutes
12 Tbsp (1-1/2 sticks) unsalted butter, at room temperature
1 1/2 C sugar
3 extra-large eggs, at room temperature
1 1/2 tsp vanilla extract
8 oz (about 1 C) sour cream
1/4 C milk
2-1/2 C all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 half-pints fresh blueberries, picked through for stems
Preheat the oven to 350 degrees 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 1 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.
These were okay. Really? I wanted them to taste more like the Bette Crocker blueberry muffins that come in a box. You know - the ones with the little can of blueberries inside. My main problem was that the blueberries clumped together in the bottom of the muffins.