Is there anything as glorious as a warm, freshly baked blueberry muffin? On a cold snowy morning paired with a cup of coffee, I’d say there is no treat more delicious.
These blueberry muffins are super easy to make; just a few minutes of mixing and you are good to go. No streusel, not adding wet and dry ingredients in alternating additions, and I use frozen blueberries when I don’t have fresh on hand. In typical Mary fashion, I add a pat of butter to each muffin half, but these muffins are delicious without any further adornment. Enjoy!
1/2 cup softened butter
1 cup sugar
2 large eggs
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups all-purpose flour
1/3 cup light cream
1/4 cup sour cream
2 cups fresh or frozen blueberries
Preheat the oven to to 375 degrees F. Line a 12 cup muffin pan with paper liners and set aside.
In a large bowl, cream together the butter and sugar. Add the eggs one at a time, beating after each addition. Mix in the sour cream, light cream and vanilla.
In another bowl, whisk together the salt, baking powder and flour. Add the wet ingredients to the dry and mix until just combined. Fold in the blueberries. Divide the batter evenly between the muffin cups and bake in the oven for 25 minutes, or until a toothpick comes out clean.
Let the muffins cool in the pan for 5 minutes, then remove and enjoy immediately or oil completely on a wire rack.