Bluberry Muffin
Nothing makes your morning worth while than fresh baked, warm muffin coming out of oven. Just imagine the smell around the house buttery, sweet etc, that is happy dance moment. I started my muffin baking when my parents were here for summer. They were both fascinated and amazed by my cooking. Well lets just put it this way, I wasn’t the best cook growing up.
So here is easy muffin recipe to enjoy your long weekend. Like promised in earlier post I will be posting lot of new recipe this week for you to help with memorial day cooking and enjoy your memorial day.
Ingredients:
Blueberry Muffin (Makes 18 muffins)
• 3 Cups Cake Flour
• 2 tsp. Baking Powder
• 1/2 tsp. Baking Soda
• 1/2 tsp. Salt
• 1/2 Cup Butter
• 1 Cup Sugar
• 2 Large Eggs
• 1 Cup Sour Cream
• 2 tsp. Mexican Vanilla
• Blueberries
Method:
- Sift all dry ingredients together and set aside.
- Cream Butter and Sugar using cookie paddles until light and fluffy in Bosch Mixer. Switch to batter whisk and add eggs one at a time. Mix well.
- Add Sour Cream and Vanilla and mix. While mixer is turned off, add all dry ingredients. Using speed one, mix only until incorporated. Fold in Blueberries.
- Bake at 375 for 18 minutes. Enjoy the fresh muffin with smoothie.
May 26th, 2010 at 12:13 pm
Who doesn’t like blueberry muffins? They’re always a hit around here, that’s for sure. I can’t wait until blueberries are at the peak of their season again!
May 26th, 2010 at 1:19 pm
Thanks Hannah, The perfect ripe blueberries does make the difference.
May 27th, 2010 at 2:18 pm
These muffins look so yummy. I have never used cake flour for muffins… I bet these are wonderfully light and perfect. I am totally going to try cake flour the next time I make blueberry muffins. Thanks!
May 27th, 2010 at 3:53 pm
Thank you Katie. Yeah the cake flour makes all the difference. and makes our job easier too. The muffin is light, fluffy and so good. Don’t forget to share your experience.