Ingredients
2 cups all-purpose flour , + 1 tsp for rolling berries
1 teaspoon baking powder
1/4 teaspoon baking soda
2 large eggs - room temperature
1 cup granulated sugar
1/2 teaspoon fine salt
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup sour cream
1 1/2 cups fresh blueberries - rinsed and dried
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Instructions
Line a 12-count standard muffin tin with cupcake liners. Preheat the oven to a 375°F.
In a large bowl, beat together 2 eggs, 1 cup granulated sugar and 1/2 teaspoon fine salt with an electric mixer on high speed for 4-5 minutes. Eggs should be light in color.
Add 1 cup sour cream, 1/2 cup vegetable oil and 1 tsp vanilla extract. Beat on low speed until just combined, about 30 seconds.
In a medium bowl, combine and whisk the dry ingredients: 2 cups all-purpose flour, 1 tsp baking powder and 1/4 tsp baking soda. Add the flour mixture to wet ingredients 1/3 at a time, beating on low speed with each addition just until combined.
DO NOT OVERMIX or muffins will turn out dense. You can also use handheld whisk to mix in the flour.
In a small bowl, toss to coat 1 1/2 cups fresh blueberries with 1 tsp all-purpose flour. Add the blueberries to batter and use a spatula to gently fold in blueberries just until combined.
Негізгі бет Ranch Blueberry Muffins
Пікірлер: 30