The Cottage Kitchen: Blueberry Muffins

 
Today in the cottage kitchen, I am taking advantage of blueberry season and making blueberry muffins.

Be sure to coat the blueberries in a little flour, and then they won't sink to the bottom of your batter when baking.

A brown sugar topping with pecans makes the muffins bakery-style.

Right out of the oven, everyone is asking what I am making.

The blueberry muffin is so humble but especially perfect for snacks or breakfast.

These were regular-size muffins, and the recipe made 12. I have been taking recipes and simplifying them by using fewer ingredients and ingredients I have in my pantry. 

Blueberry Muffins

Ingredients:

Brown Sugar Topping

1/2 cup packed light brown sugar

1/2 cup chopped pecans

1 teaspoon ground cinnamon

Muffins

1 and 3/4 all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup butter, softened

3/4 granulated sugar

2 large eggs, room temperature

1/2 cup sour cream

1 teaspoon vanilla extract

1/4 cup milk

1 and 1/2 cups blueberries, tossed with 1 teaspoon of all-purpose flour

Preheat oven to 425°F. Spray your muffin tin or use cupcake liners. Set aside. Mix all of the brown sugar topping together. Set aside.

Mix the flour, baking soda, baking powder, and salt together in a large bowl. Set aside. Using a mixer, beat the butter, granualted sugar on high until smooth and creamy. On medium speed beat the eggs in one at a time, beating well after each egg. Beat in the sour cream and vanilla on medium speed. With the mixer running on low, add the dry ingredients and the milk slowly into the wet ingredients until well incorporated but not overmixed. Put the blueberries into to a teaspon of flour and coat them then fold them into the batter.

Spoon the batter into the cupcake tin or liners, filling them all the way to the top. Spoon brown sugar topping on each, gently pressing it down into the surface until it is adhered. Bake for 5 minutes at 425°F then, reduce the heat to 350°F. Bake for another 18-20 minutes until a toothpick comes out clean. Cool for 5 minutes in baking tin, then place on cooling rack. Cover them to store and will last in refigerator for a week.

Can freeze for up to 3 months.

Recipe adapted from: Sally's Baking Addiction

In Victory,

Sherry