BLUEBERRY COFFEE CAKE MUFFINS

 Before we talk Muffins . . . I have two quick questions for you.

1.  Do you prefer a Full post on the Home Page, or Excerpts like I’m trying right now?

2.  Do you need a tutorial on something you’ve been wanting to learn to bake/cook?

Moving on to the muffins.

What are the requirements for a top notch Muffin?

   They must rise high & fluffy but still have a dense texture. 

 They must be moist and stay moist.

They must have small air pockets that will absorb creamy butter, jam or jelly.  

If that sounds like the perfect muffin to you, then you must Get Off Your Butt and BAKE these. This recipe belongs to The Barefoot Contessa.  Her recipes have never steered me wrong yet!  These will take you slightly longer to mix together, than a box mix does . . . but your tongue will dance with enthusiasm and excitement, and you’ll burn off the muffin calories without even knowing it!!! 

 *Please don’t forget to answer the questions above . . . and leave me a comment . . .pretty please.

I had a few emails asking me what the menu was for our Valentines Day Dinner.  The best way is to show you!

Can you guess what my husbands favorite meal is?

I make this for him every Valentines Day.

Yup . . . Homemade Chicken & Noodle Soup. He could eat this soup 24/7

You have to make homemade noodles though.  It’s not hard.

 Click here to Go see the full post & tutorial on Homemade Chicken & Noodle Soup

 

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BLUEBERRY COFFEE CAKE MUFFINS 

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
3 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces (about 1 cup) 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, picked through for stems

Preheat the oven to 350 degrees. Place 16 paper liners in muffin pans.

You can also use frozen berries that have thawed.  (Follow tip below for fresh or frozen berries.

*Helpful TIP: Toss your Blueberries lightly in a bit of flour, before adding to the batter, then they won’t all sink to the bottom!

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 to the top of the cup or liner, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

Optional Crumb Topping: Mix together 1/2 cup sugar,  1/3 cup flour,  1/4 cup butter,  and 1 1/2 teaspoons cinnamon.

Mix with fork, and sprinkle over muffins before baking.

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