Blueberry Muffins

I'm back! Yay! I have been really absent! I just haven't had time to tend to the blog, that will all change now. I'm getting into a routine now that my big boy is in Kindergarten...yeah that happened! I was stressing out, mildly! I had no room in my head to post. He's all settled now. Love his school and his teacher, I'm so happy! On to the recipe!

This has some sour cream, it sure does help keep it moist and tart. I have blueberries in the freezer that need to be eaten.

I bought another cookbook, shocking I know! I like to keep tabs on my favorite chef/TV host cookbooks and I clicked (ebook) on one that had a similar name that I look for. Once I realized I kept browsing because it had brunch in the title. I love breakfast foods, I really like brunch too. I purchased it and started flipping through and bookmarking almost every recipe. It's so good!

In the front of this book was a blueberry muffin recipe, I had to try it. I'm so glad I did!

This makes 24 muffins. You will need 2 muffin tins, greased or with liners if you want. Preheat the oven to 350 degrees Fahrenheit. *Bring 4 large or 3 extra large eggs to room temperature.

Ingredients

2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
12 Tablespoons unsalted softened butter
1 1/2 cups sugar
*4 large eggs at room temp
1/4 cup half and half
1 1/2 teaspoons vanilla
1 cup sour cream
2 ish cups frozen or fresh blueberries

In small bowl combine flour, baking soda and salt, set aside. In a large bowl combine butter and sugar beat for 3 minutes on high until fluffy. Add eggs one at a time, add half and half, vanilla and sour cream. Add flour mixture, mix until just as you see no more flour. Fold in blueberries and using a scoop fill your muffins wells. Bake for 20-25 minutes. Now mine took longer, I think my oven is breaking. Just bake until the edges turn golden brown.

I really hope you try these, they come together quickly and they are scrumptious!

Adapted from Bubby's Brunch Cookbook