Updated: Aug 2, 2018
I intentionally made these not very sweet and without a crumb topping so I could use them as a quick breakfast item. I like to pop these in the toaster oven in the morning and maybe put a little margarine on. Quick, easy to make and LOADED with blueberries :)
1 1/2 sticks unsalted butter, at room temperature
1 cup granulated sugar
1/3 cup soft brown sugar
3 large eggs, at room temperature
2 teaspoons vanilla
1/8 tsp orange zest
1/2 cup sourcream
3/4 cup whole milk, room temperature
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3 cups fresh blueberries, stemmed, rinsed, dusted in flour
Preheat your oven 425F.
Spray the top of your muffin pan with non-stick spray and line with muffin/cupcake paper cups.
Using a cake mixer with paddle attachment, cream the butter and sugar till fluffy. Add one egg one at a time as you continue to run the mixer. Mix in the sourcream, milk and vanilla and orange zest.
In a separate bowl sift the flour, baking powder, baking soda and salt. Add these dry ingredients slowly to the creamed mixture.
Use a rubber spatula to gently fold in the blueberries.
Spoon the mixture into the paper muffin cups and fill each cup leaving only 1/8 of an inch.
Rest the filled muffin tin in the refrigerator for half hour*
Bake for 8 mins on the upper shelf in the oven at 425F. When the muffins have risen about 1/4" above the paper, keep the oven closed and turn down the temperature to 350 degrees F.
Bake for another 15-20 minutes at 350F or until a toothpick inserted comes out barely clean.
Cool the pan on a rack for 3 minutes.
Then remove the muffins from the pan and cool on the rack.
YIELD: 12-14 muffins
*You may use buttermilk if you have no sourcream
*If you have no space in the refrigerator, just rest it at room temperature