{"id":1363,"date":"2013-02-18T09:48:13","date_gmt":"2013-02-18T16:48:13","guid":{"rendered":"http:\/\/www.dspencer.net\/?p=1363"},"modified":"2013-02-18T09:48:13","modified_gmt":"2013-02-18T16:48:13","slug":"blueberry-buttermilk-muffins-tom-douglas","status":"publish","type":"post","link":"https:\/\/www.dspencer.net\/wordpress\/recipes\/blueberry-buttermilk-muffins-tom-douglas\/","title":{"rendered":"Blueberry Buttermilk Muffins (Tom Douglas)"},"content":{"rendered":"<p>1 3\/4 cups flour<\/p>\n<p>1\/2 tsp baking powder<\/p>\n<p>1\/2 tsp baking soda<\/p>\n<p>1\/2 cup sour cream (room temp)<\/p>\n<p>1\/2 cup buttermilk (room temp)<\/p>\n<p>1\/2 tsp vanilla<\/p>\n<p>1\/2 tsp kosher salt<\/p>\n<p>1\/2 cup butter, softened<\/p>\n<p>3\/4 cup sugar<\/p>\n<p>2 eggs (room temp)<\/p>\n<p>1 1\/4 cup blueberries<\/p>\n<p>Raw sugar for sprinkling<\/p>\n<p>&nbsp;<\/p>\n<p>Preheat oven to 375 degrees. In a bowl, sift together the flour, baking powder, and soda. Reserve 1\/4 cup of dry ingredients for coating the blueberries later.<\/p>\n<p>In another bowl, mix together the sour cream, buttermilk, vanilla, and salt. Set the wet ingredients aside.<\/p>\n<p>In a mixer, combine the butter and sugar and mix on med-high speed with the paddle attachment until pale and well whipped, about 3 minutes. Turn the mixer down to medium and add the eggs one at a time, allowing each egg to be completely incorporated before the next addition. Add the dry ingredients and the wet ingredients to the batter in 3 additions, alternating wet and dry and ending with dry. Do not overmix.<\/p>\n<p>Put the blueberries in a small bowl and toss them with the reserved 1\/4 cup of dry ingredients to coat the berries. Fold into the batter.<\/p>\n<p>Put in muffin tin, sprinkle with sugar and bake 23-25 minutes, rotating the pan halfway. Cool in tin 10 minutes before removing muffins.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>1 3\/4 cups flour 1\/2 tsp baking powder 1\/2 tsp baking soda 1\/2 cup sour cream (room temp) 1\/2 cup buttermilk (room temp) 1\/2 tsp vanilla 1\/2 tsp kosher salt 1\/2 cup butter, softened 3\/4 cup sugar 2 eggs (room temp) 1 1\/4 cup blueberries Raw sugar for sprinkling &nbsp; Preheat oven to 375 degrees. [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_jetpack_memberships_contains_paid_content":false},"categories":[5],"tags":[29,36],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts\/1363"}],"collection":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/comments?post=1363"}],"version-history":[{"count":1,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts\/1363\/revisions"}],"predecessor-version":[{"id":1364,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts\/1363\/revisions\/1364"}],"wp:attachment":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/media?parent=1363"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/categories?post=1363"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/tags?post=1363"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}