Blueberry Cake Muffins

Blueberry Cake Muffins

Total Time: 37 min
Prep: 12 min
Cook: 25 min

Yield: 16 muffins(12 if you have bigger muffin molder pan)
Level: Easy

INGREDIENTS: 

• 12 Tbsp (1 1/2 sticks) unsalted butter, at room temperature 
• 1 1/2 cups sugar  
• 3 extra-large eggs, at room temperature 
• 1 1/2 tsp pure vanilla extract 
• 8 ounces (1 c) sour cream 
• 1/4 cup milk 
• 2 1/2 cups all-purpose flour 
• 2 tsp baking powder 
• 1/2 tsp baking soda 
• 1/2 tsp fine salt 
• 2 half-pints fresh blueberries, picked through for stems

 METHODS OF COOKING: 

• Preheat the oven to 350 degrees F or 180 degree fan-oven. Place 16 muffin paper liners in muffin pans.

1. 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 1 at a time, then add the vanilla, sour cream, and milk. 
2. 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.
3. Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester or toothpick inserted comes out clean.
   > Enjoy! =)

• more recipes on http://www.foodnetwork.com