Copy Cat Mimi's Cafe Blueberry Muffins
Equipment
- muffin tin
- muffin paper cups
Ingredients
- 1 cup butter room temperature
- 2.5 cups sugar
- 1 tsp vanilla extract
- 1 tsp almond extract
- 4 eggs
- 4 cups flour
- 1 tsp salt
- 1 cup sour cream
- 4 tsp baking powder
- 4 cups blueberries fresh
- Turbinado Sugar
Instructions
- Add butter and sugar into an electric mixer and whip until light and fluffy. Add in both extracts, eggs, and sour cream; mix again to combine and scrape the sides of the bowl as you go.
- In a separate bowl add in the dry ingredients; flour, salt, and baking powder and mix together to evenly distribute the ingredients. Pour in the blueberries into the DRY mixture and stir gently. Doing this will coat the blueberries and allow them to sit evenly dispersed in the batter instead of sinking to the bottom while baking.
- Add in the wet ingredients into the dry ingredients and gently fold together until combined. Set aside and prep the muffin tray. Place a liner in each muffin hole and then spray nonstick cooking spray in each liner. Pour batter into liners about 2/3 to the top of the tray. If you are using the liners I have linked, they are much taller than the muffin tray so use the muffin tray to measure, not the liner.
- Sprinkle each muffin with Turbinado sugar, generously. Bake at 375°F for 20 minutes. Pull out of the oven and sprinkle a little more Turbinado sugar over the top, then bake for another 10 minutes.
- Let cool slightly, store in an airtight container for up to a week, or freeze for consumption later.
Nutrition
Serving: 1muffinCalories: 263.7kcalCarbohydrates: 40gProtein: 3.7gFat: 10.5gSaturated Fat: 6.6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.1gCholesterol: 55.9mgSodium: 180.7mgPotassium: 76.1mgFiber: 1.3gSugar: 24g
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