Wednesday, March 4, 2015

NomNom: Blueberry Coffee Cake Muffins

Last week I had this random craving for fresh blueberries (this might have been influenced from me longing for spring/summer weather) so took a trip to the grocery store to buy some.

I decided that one of the most disappointing things in life is when you look forward to eating something what you imagine to be really good and you take a bite and it tastes….flat. ULTIMATE LETDOWN. It's on the same level as when you are looking forward to eating something you know you have in your fridge (leftovers from a delicious meal, a really good slice of cake, etc) and you come home to find out that somebody already ate it. Yea, that's definitely happened to me and no, I'm still not bitter about it…..

So the blueberries I bought ended up being extremely tart and no where close to tasting sweet. I was so disappointed and was thisclose to tossing them in the trash but the practical side of me kicked in and thought why not use these to bake something. Sugar is always involved during baking so that would help these lame blueberries out, right?! Right. Enter my spirit animal, Barefoot Contessa.

These muffins are perfectly moist, light, and have just the right amount of sweetness to them. It has a cake like texture and could be used as the base for any muffins actually. I see chocolate chip muffins or strawberry muffins in the near future. Summer, where are you?

A good cup of coffee along with eating a couple of these blueberry muffins could really jump start you into a good morning so be sure to get on that train.

Hope you're having a great week. Xo.

Ingredients (Adapted from Barefoot Contessa) Yields: 20 muffins
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cup sugar
3 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces (about 1 cup) of sour cream (I used light sour cream because that's all I had)
1/4 cup milk (I used unsweetened almond milk)
2 1/2 cups of all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 half-pints blueberries, picked through for stems

1. Preheat oven to 350 degrees F. Place 16 paper liners in muffin pans or lightly spray muffin pans with cooking spray if not using liners.

2. In the bowl of an electric mixer fitted with 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, salt. In another bowl, lightly coat blueberries with flour. This will prevent the blueberries from sinking.

3. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries carefully with a spatula and be sure the batter is completely mixed.

4. Scoop the batter into the prepare muffin pans filling each cup just over the top and bake for 25-30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

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