By Hannah Hassler
Who doesn’t love a scrumptious blueberry muffin on a Sunday morning? Or any morning, really. They burst with fresh blueberry flavor, with notes of vanilla peeking through, and make such a deliciously tasting breakfast or snack. Since National Blueberry Muffin Day is July 11, what better reason to bake a batch up for you all?! The best part: we paired our Blueberry Muffins with Green Mountain Coffee® Wild Mountain Blueberry Coffee and it rounds out a perfect morning.
Modified from Barefoot Contessa
Ingredients: (makes enough for 16 mufffins)
1 1/2 sticks of unsalted butter at room temp
1 1/2 cups sugar
3 large eggs at room temp
1 1/2 teaspoons pure vanilla extract
1 cup sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoons baking soda
1/2 teaspoons kosher salt
2 cups blueberries
Preheat Oven to 350. In an electric mixer, cream the butter and sugar for about 5 minutes.
Add eggs one at a time. Then add vanilla, sour cream and milk. In a separate bowl, mix the flour, baking powder, baking soda and salt. Slowly add the dry mixture to the wet mixture electric mixer. Lastly add the blueberries, folding them in with a spatula. Scoop the batter into the muffin cups and bake for 25 minutes, until the tops are lightly browned and a toothpick comes out clean.