1-1/2 sticks butter, softened
1-1/2 cups sugar
3 large eggs
1-1/2 teaspoons vanilla extract
1 cup sour cream
1/4 cup milk
2-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking sodea
1/2 teaspoon kosher salt (this is the only salt I ever use)
1-1/2 cups frozen blueberries (NOT thawed)
1 cup dried cranberries
Preheat the oven to 350 degrees. Spray 24 muffins cups with cooking spray or line with paper liners.
With an electric mixer, 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, combine 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 and cranberries with a spatula and be sure the batter is completely mixed (keep the blueberries frozen until ready to use so they don't turn the batter purple any more than necessary).
Scoop the batter into the prepared muffin pans, filling each about 2/3 full. Again, if you have not invested in the Large Scoop from Pampered Chef, you ought to. It is perfect for filling muffin cups. Bake for 25-30 minutes, until the muffins are lightly browned on top and a toothpick comes out clean.
I love how you can really see the blueberries and cranberries on the bottom of the muffins!
Enjoy!
(adapted from Ina Garten on FoodNetwork.com)
If you toss the blueberries and cranberries with a little flour before folding them into the batter, they won't sink to the bottom. I do this when I add chocolate chips to pound cake and it works every time. Hope that help :) The look delicious and I'm going to try them this summer when we go berry picking.
ReplyDeleteThanks for the tip Candi! I'll have to try that next time because that's exactly what they did.
ReplyDeleteI've started adding veggie purees to our meals to sneak in some veggies without my daughter knowing it. I make carrot muffins with almost a whole bag of baby carrots pureed in them - they taste similar to carrot cake but are healthy. I'm looking for a good blueberry muffin recipe, but am not sure what to substitute to add some veggie puree. Maybe some of the butter could be substituted with a veggie puree or some of the sour cream? I know lots of people cook with hidden veggies, but I am just learning how to do it. Any ideas on what I could substitute in this recipe to add in some veggies?
ReplyDeleteThanks for your help. These look delicious!!!
Hey Katherine! Just now seeing this comment...check out the cookbook Deceptively Delicious by Jessica Seinfeld. She uses a yellow squash puree in her blueberry muffins! I found my copy at Ross and I've seen it at TJ Maxx before too :) Hope that helps!
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