I am still recovering from BlogHer2012 in New York last weekend, also recovering from an almost sugar coma from having Smores for breakfast,lunch and dinner.
It turns out that Hershey had a suite at the Hilton Hotel, we could go there as we pleased and make our own smores, what? yes please!!
I don't know you, but I can't have graham crackers,marshmallows and chocolate around the house all at once, is dangerous for me and Camilla.
BlogHer recap coming soon, now into these muffins.
Blueberry muffins as perfect as you can imagine, light,not too sugary, full of blueberries and super moist with the addition of bananas.
1 1/3 cups of all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter
1 ripe banana
1/4 cup sugar
1/2 cup sour cream
1 cup blueberries
-Preheat the oven to 350 degrees.
-Line a standard size muffin tin with paper liners.
-In a bowl, sift flour, baking soda, baking powder and salt, set aside.
-Cream butter and sugar on medium speed for about 4 minutes until pale and fluffy, add the eggs one by one ( wait until the first egg is absorbed before adding the second)
-Add the dry ingredients to the creamed butter mixture, add milk,mash banana and sour cream and stir the mixture with a rubber spatula until all the liquid is absorbed and there is no loose flour in the bowl.
-Toss blueberries and fold them into the batter. Do not overwork the batter!
Toss the blueberries first in a little bit of flour, if you do it the blueberries will not sink to the bottom of your muffins.
-Divide the batter evenly among muffin cups ( I filled them about three-quaters full with batter)
-Bake for about 25 minutes or until golden brown.
I ate mine warm from the oven with homemade lemon curd. If you have more patience than me, let them cool completely.