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Ina Garten Sour Cream Blueberry Muffins

Ina Garten Sour Cream Blueberry Muffins
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These bakery-style blueberry muffins are exceptionally tender and moist thanks to the sour cream in the batter, which also provides a subtle tang that balances the sweetness. They feature a golden-brown, slightly crisp crown and are bursting with fresh blueberries in every bite.

Ingredients

Scale
  • For the Muffins:
  • 1 1/2 cups (188g) all-purpose flour, spooned and leveled
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1/2 cup (1 stick / 113g) unsalted butter, at room temperature
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 tsp pure vanilla extract
  • 1/2 cup (120g) full-fat sour cream, at room temperature
  • 1 1/2 cups (210g) fresh blueberries, rinsed and patted completely dry
  • For the Topping (Optional):
  • 2 tbsp (25g) granulated sugar
  • 1/4 tsp ground cinnamon

Instructions

  1. Preheat your oven and prepare the pan. Preheat your oven to 350°F / 177°C. Line a standard 12-cup muffin tin with paper liners or grease the cups thoroughly with butter or non-stick spray. This ensures easy release and prevents sticking, which is crucial for maintaining the muffins’ delicate structure.
  2. Combine the dry ingredients. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine sea salt. Whisk for at least 30 seconds to ensure the leaveners and salt are evenly distributed throughout the flour, which is key for an even rise and consistent flavor.
  3. Cream the butter and sugar. In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and a hand mixer), beat the room-temperature butter and granulated sugar on medium-high speed for 3-4 minutes. The mixture should become very pale, fluffy, and almost doubled in volume. This step incorporates air, which is essential for a light, tender crumb.
  4. Incorporate the eggs and vanilla. Add the eggs one at a time, beating on medium speed for about 30 seconds after each addition until fully incorporated. Scrape down the sides and bottom of the bowl with a rubber spatula. Add the vanilla extract and mix to combine. Adding eggs one at a time prevents the batter from breaking and ensures a smooth, emulsified mixture.
  5. Alternate adding dry ingredients and sour cream. With the mixer on low speed, add one-third of the flour mixture and mix until just combined. Follow with half of the sour cream. Repeat, ending with the final third of the flour mixture. Mix only until the last streaks of flour disappear; do not overmix. Overmixing develops gluten, leading to tough, dense muffins.
  6. Fold in the blueberries. Remove the bowl from the mixer. Add the thoroughly dried blueberries to the batter. Using the rubber spatula, gently fold them in with 8-10 broad, turning strokes until just distributed. Drying the blueberries prevents them from bleeding color and sinking to the bottom of the muffins during baking.
  7. Portion the batter. Divide the batter evenly among the 12 prepared muffin cups, filling each about 3/4 full. For consistent size and bake time, use a #16 disher (a 1/4-cup scoop) or two spoons. The cups should be equally full to promote even rising and browning.
  8. Prepare and apply the optional topping. In a small bowl, stir together the 2 tablespoons of sugar and cinnamon. Sprinkle this mixture evenly over the top of each portion of batter. This creates a delightful, slightly crunchy, spiced crust as the muffins bake.
  9. Bake the muffins. Place the muffin tin in the center of the preheated oven. Bake for 22-25 minutes, or until the muffins are golden brown on top and a toothpick or cake tester inserted into the center of a muffin comes out clean or with a few moist crumbs (but no wet batter). Rotate the pan halfway through baking for even color.
  10. Cool properly. Immediately upon removing the muffins from the oven, let them cool in the pan placed on a wire rack for exactly 5 minutes. This allows them to set enough to handle. Then, carefully transfer each muffin directly to the wire rack to cool completely. Cooling in the pan traps steam and makes the bottoms soggy.

Notes

Storage: Cool muffins completely, then store in an airtight container at room temperature for up to 2 days. For longer storage, wrap individually in plastic wrap and freeze in a freezer bag for up to 3 months. Reheating: To refresh, wrap a room-temperature muffin in a paper towel and microwave for 15-20 seconds. For frozen, thaw overnight at room temperature or microwave on defrost for 30-45 seconds, then warm as above. For a crisp top, warm in a 300°F / 150°C oven for 5-8 minutes.

Nutrition

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Find it online: https://inagartendishes.com/ina-garten-sour-cream-blueberry-muffins-recipe/