There has been a lot going on at Lake Lure. This weekend is the second annual Dirty Dancing celebration. You can read about the history of the connection here. Our friends from Florida are here because they are part of a doo wop and oldies group that will be performing at Rumbling Bald Resort on Friday night and on the top of our boathouse on Sunday evening.
I haven’t been doing much cooking, but here is one of Ina Garten’s recipes for blueberry muffins that is perfect for feeding a crowd. I will be back to blogging more regularly next week.
BLUEBERRY COFFEE CAKE MUFFINS (Barefoot Contessa Family Style)
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
3 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 half-pints fresh blueberries, picked through for stems
Preheat the oven to 350 degrees. Place 16 paper liners in muffin pans.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, one at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.
Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.