So grateful today for cooler temperatures in Austin.
For great big blue Texas skies ~ and ginormous blueberry muffins.
These muffins are sweet, squishy and delicious. Try them ~ I think you’ll like them!
Blueberry Coffee Cake Muffins
1 1/2 sticks butter, softened * 1 1/2 c. sugar * 3 eggs (room temperature) * 1 1/2 t. vanilla extract * 8 oz. sour cream * 1/4 c. milk * 2 1/2 c. flour * 2 t. baking powder * 1/2 t. baking soda * 1/2 t. salt * 1 pint fresh blueberries
Preheat the oven to 350 degrees. Cream butter and sugar with electric mixer until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time. Next, add vanilla, sour cream, & milk. Sift dry ingredients. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Gently fold in the blueberries.
Fill muffin lined tins with about a quarter cup of batter. Bake for 20 to 25 minutes until golden ~ keep an eye on them so they don’t get too brown.