Blueberry Muffins

We have a playmate today, I didn't feel like going to store so I came up with this.

adapted from Barefoot Contessa

16 Tablespoons Butter, soften (1 3/4 sticks)
1 1/2 Cups Cane Sugar
3 Large Eggs
1 Tablespoons Pure Vanilla Extract
1/2 Cup Creme Fraiche
1/2 Cup Mascarpone Cheese
1/4 Cup Buttermilk
2 1/2 Cup Whole Wheat Flour
2 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 teaspoon Cinnamon
1 Pint Fresh Blueberries

  • Preheat oven to 350 degrees. Place 16 liners in muffin tin.
  • In a bowl of electric mixer fitted with the paddle, cream butter and sugar for about 5 minutes until fluffy and light. In a medium bowl mix the flour, baking powder, baking soda, salt and cinnamon. 
  • Add eggs one at a time on low speed. 
  • Then add vanilla, creme fraiche, mascarpone cheese, and buttermilk.
  •  In the wet ingredients add the flour dry ingredients on low. 
  • Take bowl off mixer and fold the blueberries in with a spatula. 
  • Using a large ice cream scoop, scoop batter into muffin pans. 
  • Bake for 25 to 30 minutes until muffins are light and golden brown. 


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