Nothing beats the smell of warm blueberry muffins baking in the oven...
The other day as I was browsing the blog world I stumbled upon Tia at Buttercream Barbie (super cute site that you should totally check out) where some blueberry muffins caught my eye. The recipe was from Marcy Goldman's book, A Passion for Baking, which is pretty much my go-to baking book, so I knew they had to be good. (Oh and if you don't have the book, I highly suggest you go to Amazon right now and buy it...right now!)
This weekend MM's brother is visiting and he loves muffins, so I knew these little guys would be the perfect beginning of a jam (no pun intended, but I am making jam this weekend for Steph Chows 2nd Annual Jam Exchange!) packed weekend.
Oh and before I post this fabulous recipe.. don't forget to go over to The Sweetest Kitchen and vote for my cupcake in the Mystery Box Challenge- you have 5 days!! The competition looks great.. but let's be honest folks, those Brown Sugar Cinnamon Cupcakes are pretty much the best :)
But on to the star of the show this morning: Marcy Goldman's Blueberries and Cream Mall Muffins. I halved the recipe, since there are only 3 of us, so I'll be posting the original recipe and altered.
Blueberries and Cream Mall Muffins
Yields 12 large muffins or 24 regular
*I halved the recipe and got 6 large muffins and 3 regular sized
2 1/4 cups sugar (1 cup)
1/2 cup veggie oil (1/4 cup)
1/2 cup butter, melted (1/4 cup)
4 large eggs (2 egg)
1 TBS vanilla (1/2 TBS)
5 cups, approximately, AP flour (2 1/2 cups)
1 TBS baking powder (1/2 TBS)
1/4 tsp baking soda (1/4 tsp)
1/2 tsp salt (1/4 tsp)
1 cup buttermilk (1/2 cup)
1/2 cup sour cream (1/4 cup)
2 cups semi frozen blueberries (1 cup blueberries)
sugar for dusting
Preheat oven to 425 and line large muffin tin or standard muffin tin with paper liners. Place fresh blueberries in freezer.
In a large bowl, blend sugar with oil and melted butter. Whisk in eggs and vanilla. Fold in flour, baking powder, baking soda, and salt. Slightly incorporate before adding buttermilk and sour cream and blending completely.
Get berries out of freezer and gently fold berries, trying not to break them apart.
Using an ice cream scoop, fill muffin cups with good amount of batter (almost full).
Dust tops of muffins with sugar.
Bake in oven for 15 minutes at 425 and then reduce temperature to 350 for another 12-15 minutes. The muffins tops should be golden brown and spring back when pressed.
Let cool for 5 minutes before removing from pan.
Have a great weekend everyone!
As for us? We're off to the Cupcake Smackdown 2.0 in Austin!