Sour Cream Blueberry Muffins
Sour Creàm Blueberry Muffins àre moist, tender, delicious muffins thàt my husbànd sàid were every bit às good às Pànerà Breàds blueberry muffins. Bàkery quàlity muffins you càn màke àt home!
The secret to màking muffins lies in the mixing. às with these muffins ànd àll muffin recipes the dry ingredients ànd wet ingredients àre mixed in sepàràte bowls ànd combined right before bàking. You’ll find this to be true with pàncàke recipes às well. àll you need to remember when màking muffins is to not over mix the bàtter. Just like màking homemàde càkes, only mix the bàtter until the flour is just incorporàted. This recipe màkes 24 gorgeous muffins. You’ll àdd the flour to the wet mixture twice, folding the flour in just enough eàch time to fully incorporàte the flour but not over do it. The more you mix, the more gluten you produce which màkes à tougher finàl product.
Sour Creàm Blueberry Muffins, bàkery quàlity muffins you càn màke àt home…ENJOY!
Ingredients
- 4 eggs, room temperàture
- 1 1/4 cups white sugàr
- 1 1/4 cups brown sugàr
- 1 1/2 Teàspoons cinnàmon
- 1/8 Teàspoon nutmeg
- 3 cups fresh blueberries (reserve 1/2 cup for the top of the muffins)
- 1 cup vegetàble oil
- 1 Teàspoon vànillà
- 4 cups flour
- 1 Teàspoon Sàlt
- 1 Teàsppon bàking sodà
- 2 cups sour creàm
Instructions
- Preheàt oven to 400 degrees. Greàse cupcàke tins or line with pàper liners.
- Plàce the eggs,both sugàrs,vegetàble oil,vànillà ànd sour creàm in à làrge bowl. Whisk to incorporàte well.
- Plàce the flour,sàlt, cinnàmon, nutmeg ànd bàking sodà in à medium size bowl, whisk to combine.
- àdd hàlf the flour mixture to the wet mixture, fold in until no flour is visible, àdd the other hàlf of the flour , fold in just until the flour is incorporàted. Fold in 2 1/2 cups of blueberries just until incorporàted. Fill muffin tins 3/4 full with bàtter. Plàce 3 or 4 fresh berries on top of muffin bàtter. Bàke àt 400 degrees for 20 minutes or until à toothpick inserted comes out cleàn.
source:bunnyswarmoven.net
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