I have a tie between my favourite muffins, one being my Banana Chocolate Chip muffins, and these Blueberry Muffins. I came across this recipe from Ina Garten on the Food Network, which I tweaked slightly.
Makes 16 large muffins
3/4 cup of butter, room temperature
1 1/2 cups of white sugar
3 large eggs
1 1/2 tsp of vanilla
1/3 cup of sour cream
1/4 cup of 2% milk
2 1/2 cups of flour
2 tsp of baking powder
1/2 tsp of baking soda
1/4 tsp of salt
1 pint of blueberries (equivalent to 551 mL)
Step 1: Preheat your oven to 350F. With an electric mixer, place the softened butter and sugar in the bowl and cream together, until smooth, roughly 2 minutes.
Step 2: With the mixer going, add 1 egg at a time, until mixed. Continue to add the vanilla, sour cream and milk with the motor running, until everything is combined.
Step 3: In a large bowl add your flour, baking powder and soda and salt. Whisk together.
Step 4: With the motor on low speed, add some dry ingredients into the wet ingredients slowly, until mixed. Don't mix the batter too long or the muffins can turn out to be tough.
Step 5: Stop the motor and fold in the blueberries until just mixed.
Step 6: Line your muffin tin with wrappers or spray with oil. Fill each muffin tin to the top, but make sure it's not over flowing.
Step 7: Bake for 20 minutes, or until nice golden in colour.
Step 8: Take out of the oven and place muffins on a cooling rack.