Tuesday

Today is baking day. I wonder why there’s a certain drive I feel on Tuesdays.

There should be something strange about Tuesdays because I feel so obliged for a kitchen encounter.

Soon, I’ll find out.

The ingredients:

• 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 (about 1 cup) sour cream
• 1/4 cup fresh 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
• adding cheddar cheese squares is an option!

Our kitchen is my comfort zone. At least, there's nothing else to worry about! :)

Directions:

Preheat the oven to 350 degrees F. 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 1 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.

Here are my Blueberry and Cheese Muffins-
for your hot coffee on a Tuesday afternoon.

Simple and easy to make, super moist,

oh my goodness delicious, a delectable recipe to keep.

~Ina~