Monday, July 18, 2011
Blueberries are in season and muffins are a perfect pair for them! I have already posted a blueberry muffin recipe before, but when I saw this new one, I decided to try it. I was not wrong. They are so incredibly airy, full of flavor and let me warn you... they can be addictive!
2 cups all-purpose flour
1 Tbspn. baking powder
½ tspn. salt
1 cup granulated sugar
4 Tbspn.unsalted butter, melted and cooled slightly
1¼ cups sour cream
1½ cups frozen or fresh blueberries
Preheat the oven to 350 degrees F*. Grease a standard 12-cup muffin tin (or line with paper liners) and set aside.
Whisk the flour, baking powder and salt in a medium bowl until combined. Whisk the egg in a separate medium bowl until well-combined and light-colored, about 20 seconds. Add the sugar and whisk vigorously until thick, about 30 seconds. 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 berries to the dry ingredients and gently toss just to combine. Add the sour cream mixture and fold with a rubber spatula until the batter comes together and the berries are evenly distributed, 25 to 30 seconds. Small spots of flour may remain and the batter will be very thick. Do not overmix.
Using a large spoon or a cookie scoop sprayed with nonstick cooking spray, divide the batter amount the muffin cups. Bake until the muffins are light golden brown and a toothpick or thin knife inserted into the center of a muffin comes out clean, 25 to 30 minutes, rotating the pan from front to back halfway through the baking time. Immediately remove muffins to a wire rack and cool for at least 5 minutes. Serve immediately or at room temperature. Store leftovers in an airtight container at room temperature.
Note: I tried this recipe with fresh blueberries (like the first picture) and they have a cleaner look, while the batch I made with frozen ones, the batter part makes purple stripes in it (picture bellow)
Trust me. You will not regret to make these guys!
Source: Recipe Courtesy of "Brown Eyed Baker"