Thats right ladies, this Crocker > Betty Crocker.
Last week I made the MOST delicious Blueberry Muffins of all time. Now, they aren't gluten free / fat free / anything free, but who cares! Make the muffins, eat the muffins, LOVE the muffins.
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature (I used maybe 9)
1 1/2 cups sugar
3 extra-large eggs, at rooms temperature
1 1/2 teaspoons pure vanilla extract
8 ounces (1 cup-ish) sour cream
1/4 cup milk
2 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 half pints fresh blueberries (pick through for stems)
Preheat the oven to 350 degrees, place paper liners in muffin pans.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs one at a time, then add the vanilla, sour cream and milk. In a separate bowl, sift together 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 with a spatula and be sure the batter is completely mixed.
Scoop the batter into the prepared muffin pans, filling each cup just over the top and bake for 25-30 minutes, until the muffins are lightly browned on top and cake tester comes out clean.