Recipe: My Favorite Blueberry Muffins

My kids often ask for these on the weekends, and they are so yummy fresh out of the oven.  Recently, I started making them as mini-muffins and taking them camping with us.  I serve them with some fruit the last morning that we're there so that as we're packing up, there are no additional dishes to wash; they're so easy to grab and go!  I know that it's not traditional "camp food," but by the time we've been camping for 4 days, easy with no clean up sounds perfect to me. 

 

My Favorite Blueberry Muffins

12 T (1 1/2 sticks) unsalted butter, at room temp.                   

1 ½ C sugar

3 extra-large eggs, at room temperature                                  

1 ½ t pure vanilla extract

8 oz (about 1 cup) sour cream                                    
1/4 C milk
2 1/2 C all-purpose flour                                            
2 t baking powder
1/2 t baking soda                                                        
1/2 t kosher salt
1 pint 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.