Our family is growing in many ways... Growing in numbers, knowledge, parenting skills, growing in love, in our faith, growing our culinary skills (if you can call it that), growing without gluten (some of us), growing green...........

Friday, April 24, 2009

The Best Muffins EVER

Well, maybe they're not the BEST, but they're really good. This is my go-to recipe for muffins. I almost always substitute one ingredient, though....dark chocolate chips for the blueberries, though blueberries are good, too. I got this recipe from Barefoot Contessa on the Food Network. Have you ever watched her show? I love her. She's always so calm and quite relaxing to watch and listen to. I'm not a huge fan of all the foods she makes, but I have quite a few recipes I like. And I just enjoy listening to her talk anyway.

Blueberry Coffee Cake Muffins

12 T (1 1/2 sticks) unsalted butter, room temp
1 1/2 cups sugar
3 extra-large eggs, room temp
1 1/2 t pure vanilla extract (use the real stuff, people!)
8 oz sour cream (we prefer the Daisy brand....um...hello?! My name is Daisy....) ;)
1/4 c milk
2 1/2 c all-purpose flour (I like to substitute some with wheat flour)
2 t baking powder
1/2 t baking soda
1/2 t kosher salt
2 half-pints fresh blueberries (or frozen. or dark chocolate chips. or whatever floats your boat.)

Preheat oven to 350 degrees F. Place 16 liners in muffin tins. (I like using those silicone cups - the muffins pop right out of those like nobody's business!)

In the bowl of electric mixer with paddle attachment (or whatever you have, I'm sure it will be fine if you don't have a KitchenAid mixer like some of us...the beloved KitchenAid mixer...you really should get one if you don't have one!), cream the butter and sugar until light and fluffy, about 5 minutes.

With mixer on low, add eggs 1 at a time, then add vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. (I never sift...just put it in the bowl and stir it in together. And I do this while the butter and sugar are mixing to save some time.) With mixer on low (not sure why she keeps saying this when you just keep it on low...) add flour mixture to batter and beat until just mixed. Fold in blueberries with a spatula (or stir in chips) and be sure the batter is completely mixed.

Scoop the batter into prepared muffin pans, filling each cup just over the top and bake for 25-30 minutes, until muffins are lightly browned on top and a cake tester comes out clean. (I like to use an ice cream scoop - and it makes slightly smaller muffins, which I'm fine with...plus, there are more this way, even if they are smaller.)

Anyone able to tell me what the coffee cup in the background says??
Answer at the end of post.

And enjoy! We certainly do. Everyone in our home LOVES these things (except for Aiden since he can't have them yet..) and everyone I've made them for has seemed to really like them. Many have asked for the recipe, so I take that to mean they liked them, at least! ;)

I do have another great muffin recipe, but it's a more fallish one, so I won't be sharing that until the fall. Nice of me, isn't it?

Coffee cup says...
God has made of one blood all peoples of the earth. (Berea College moto.) Who got it right??


Life Scraps and Patches said...

Well, I got it right! No surprise there. And, I have the Kitchen Aid mixer. I remember ordering it and picking it up at the CPO. I have to admit, though, that I ordered a pasta attachment as a free bonus and have never used it. I knew I should have chosen the ice cream maker instead!

Daisy and Ryan said...

Nope, no surprise! ;) I got my KitchenAid while at Berea, too. It was a pretty heavy box to get at the CPO, wasn't it? I think I had a form to mail in for the same attachment...but I never got around to it. We have the ice cream maker but haven't used it yet. I'm hoping this summer now that we have a small chest freezer. I've had the ice cream part for quite a while now...almost three years! So, I'm REALLY wanting to use it soon! I think once I do, I'll use it more often!