Sour Cream Muffins
Yields 24 muffins
12 ounces butter
11 ounces sugar
5 whole eggs
1 tablespoon vanilla
20 ounces sour cream
15 ounces cake flour
¾ tablespoon baking soda
1 cup blueberries
Cream butter and sugar well. Add eggs and vanilla gradually. Add sour cream. Add dry ingredients. Fold in blueberries. Scoop batter into muffin cups. Set in muffin pan. Bake in pre heated oven at 325 F for 35 minutes.
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Tags: "new orleans", magazine street, muffin, NOLA, recipe, sour cream muffins, Sucre
Is the butter for the sour cream muffins salted or unsalted? I can’t wait to make them!
It’s neither! (lol) When baking always use unsalted butter unless specified otherwise in the recipe.