These light, airy muffins to which Aina Garten adds sour cream, “so that they get really wet” You can try it in 40 minutes. Share with friends: 
Time: 37 minutes Complexity: Easy Quantity: 16pcs Recipes use volumetric containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 12 tbsp. l (170 g) unsalted butter temperature
- 1.5 tbsp. Sahara
- 3 very large eggs at room temperature
- 1.5 tsp natural vanilla extract
- 230 g (about 1 tbsp.) Sour cream
- 1/4 Art. milk
- 2.5 tbsp. premium wheat flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp coarse salt
- 1 liter of fresh blueberries, peeled
Recipes with similar ingredients: eggs, vanilla extract, sour cream, milk, premium flour, blueberries
Recipe preparation:
- Preheat the oven to 180C. In the form for muffins set 16 paper molds.
- In the bowl of an electric mixer with a nozzle for a shortbread beat dough butter and sugar until the mixture becomes air, about 5 minutes By switching the mixer to a low speed, add one egg at a time, then vanilla extract, sour cream and milk. In a separate bowl, combine flour, baking powder, soda and salt. At the same speed, add the flour mixture into the dough and beat to the ingredients are mixed. Stir the blueberries with a spatula and make sure that the dough is homogeneous.
- Put the dough in the prepared molds, filling them slightly to the brim, and bake blueberry muffins for 25-30 minutes. before light brown to a toothpick inserted in the center, stayed clean.
