I just can’t seem to get enough blueberries lately. I posted blueberry buckle a few weeks ago. I’ve made and eaten blueberry pancakes recently, and today we have blueberry muffins. I’ve got my eyes on some blueberry crunch bars to make too. I guess I just love fresh blueberries baked in the midst of sweet bread. It’s the perfect combination to me. Presented with a platter of an assortment of muffins, I would choose the blueberry. Every time.
Blueberry muffins seem like something most bakers would know how to make. They are a classic. Blueberry muffins didn’t come easily to me, though. I have tried several recipes over the years, and they all ended up with a “meh” kind of response. Some of them looked beautiful and delicious with a streusel top, but the taste was nothing special.
Ingredients: (This makes 12 muffins. I always double this recipe.)
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 cup white sugar
- 4 tablespoons unsalted butter, melted and cooled slightly
- 1 1/4 cups regular sour cream
- 1 1/2 cups frozen blueberries or fresh blueberries that have been rinsed and patted dry
- Optional topping ingredients: 1/2 cup sugar, 1/2 teaspoon cinnamon, 4 tablespoons melted butter
- Preheat the oven to 350 degrees. Grease a standard muffin pan or fill with liners. (I use a generous amount of cooking spray and these come out of the pan beautifully with no liner.)
- Whisk the flour, baking powder, and salt in a medium bowl until combined.
- Whisk the egg in a second medium bowl until well-combined and light colored. Add the sugar and whisk vigorously until thick and well-combined. Add the melted butter in 2 or 3 additions, whisking to combine after each addition. Add the sour cream in 2 additions, whisking just to combine.
- Add the blueberries to the dry ingredients and gently toss just to combine. (This step helps keep the blueberries from sinking to the bottom of the batter.) Add the sour cream and egg mixture to the dry ingredients and berries and fold gently with a rubber spatula until the batter comes together and the berries are evenly distributed. (Small bits of flour may remain and the batter will be thick. Do not overmix.)
- Using a large spoon or spatula, divide the batter among the greased muffin cups. Bake until the muffins are light golden brown and a toothpick comes out clean, 25-30 minutes. Let the muffins cool on a wire rack for a few minutes. Serve as is, or add the cinnamon sugar topping.
- Optional topping (highly recommend): While the muffins are cooling, mix 1/2 cup sugar and 1/2 teaspoon cinnamon together in a small bowl and melt 4 tablespoons butter in a separate small bowl. Dip the top of a muffin in the melted butter and then in the sugar-cinnamon mixture.
- Enjoy! (These can be frozen for later use.)
Source: Baking Illustrated