BLUEBERRY Icebox MUFFINS ** I love icebox muffins! You make up a big batch of batter, and it will keep in the refrigerator at least 3 weeks. (sometimes I think my neighbors sense when I make icebox muffin batter, and will show up with their containers in hand:)
** Just scoop and bake as many muffins as you want fresh at a time. ** Perfect when there's just 1 or 2 people in your house ** These are my husband's favorite ~ and there's even a crunchy sugar top!
Kitchen Tip: To banish ants from the kitchen, find out where they are coming in and cover the hole with petroleum jelly. Ants won’t trek through the jelly. If they are coming under a door, draw a line on the floor with chalk. They also won’...t cross a line of chalk. ** and if you have any Avon Skin-So-Soft, you can put some on a paper towel and wipe it across the counter tops where you have ants (it's also good for your granite). I've put some on a paper towel, and put my filled cake dish on top of the towel, to keep ants away **
2-1/4 cups all-purpose flour …………………..... 1-1/2 tsp baking powder
1/2 tsp baking soda ……………………………...... 1/2 tsp salt
1/4 cup (4 TB) unsalted butter, softened …... 3/4 cup sugar
2 large eggs ………………………………………...... 2 tsp vanilla extract
1/2 cup sour cream or plain Greek yogurt
1-1/2 cups blueberries, fresh or frozen (easiest for this recipe)
turbinado or coarse sugar, for sprinkling
To Bake: Preheat oven to 375°F. Line a muffin tin with papers and lightly spray them with non-stick cooking spray.
Whisk together flour, baking powder, baking soda and salt in a medium bowl.
In the bowl of a stand mixer, cream together butter and sugar until light and fluffy. Scrape down sides of bowl and beat in one egg at a time. Add vanilla and sour cream/ yogurt and mix well. … Add dry ingredients and mix just until the batter is smooth. (This is supposed to be a very thick batter, so don’t thin it out) Fold in the blueberries CAREFULLY by hand (rubber scraper is best). (This is where frozen blueberries are much simpler)
At this point you can either tightly cover the batter (and refrigerate for up to 3 weeks) or move right on to baking…
Scoop a heaping 1/4 cup of batter into each muffin cup and sprinkle generously with turbinado or coarse sugar. Bake for 16-24 minutes or golden brown and a toothpick or cake tester inserted into the center of a muffin comes out clean.