17 August 2008

Best Blueberry Muffins



Best Blueberry Muffins

Note: This recipe does not require a standing mixer, but when making the batter be sure to whisk vigorously. The batter will be lumpy and bits of flour in it in the end is fine. Just be sure not to OVERMIX the batter.

2 cups unbleached all purpose flour
1 tablespoon baking powder
1/2 teaspoon table salt
1 large egg
1 cup granulated sugar
4 tablespoons unsalted butter, melted and cooled slightly
1 1/4 cup sour cream
1 1/2 cup frozen blueberries, preferably wild

1. Adjust oven rack to middle position and heat oven to 350 degrees. Spray standard muffin tin with nonstick vegetable cooking spray.

2.Whisk flour, baking powder and salt in a medium bowl until combined and set aside, In another medium bowl whisk egg until well combined and light colored, about 20 seconds. Add sugar and whisk vigorously until thick, about 30 seconds, add melted butter in 2 to 3 steps whisking to combine after each addition, add sour cream in 2 steps whisking just until combined.

3.Add frozen blueberries to the dry ingredients and gently toss with hand to combine. Add sour cream mixture to dry ingredients and fold with rubber spatula until batter comes together and berries are evenly distributed, 25 to 30 seconds (small spots of flour may remain and batter will be thick) Do not overmix.

4.Use and ice cream scoop or large spoon to drop batter into greased muffin tins. Bake until light golden brown and toothpick or skewer inserted into center comes out clean, 25 to 30 minutes, rotating the pan halfway through baking time. When done, let cool on wire rack, add butter and ENJOY!

10 comments:

Marie said...

i've never made blueberry muffin that didn't come from a box. i've been on a breakfast baking kick lately, so i'll try these out.

Kainoa said...

Me neither, that is why I tried these. I always buy the Betty crocker ones in the box and those are yummy, but these are even better. I think its the sour cream in them. Its so yummy to cut them in half and put a little butter in between and microwave it for a few seconds...ahhh heaven!

Joanna said...

Yum! I almost got up and went to the kitchen to start making these and then I realized that not only do I not have sour cream but I don't have blueberries. Darn, what a disappointment. They look so yummy though. I've heard that sour cream or plain yogurt makes muffins better but I've tried either. I'm behind the times. I need to get with it.

Joanna said...

I mean "I haven't tried either," duh...

Marie said...

joanna, you should have tried the sour cream thing with the banana bread i submitted the other month. you better not have skipped out on making my bread!
i do think that is why it is the moistest banana bread i've tried. so, i know these muffins will be good!

Johanna said...

Mmmmm, these look good. I have a lot of fresh blueberries right now. I wonder if they would work the same. I plan to try!

Joanna said...

I TOTALLY forgot about that! I was thinking muffins, not bread. MMMMMM...yumm-O.

Kainoa said...

Wow, what a lot of comments. Yes I think sour cream makes things moist, so its importnat, but I didn't even think of fresh blueberries, let me know how it turns out. I took a muffin to work and everyone was jealous, my friend tried it and now she wants the recipe! I hope you all enjoy this as much as I did. I also tried a recipe for banana bread that called for sour cream and it was really moist and yummy too! I'm a bit burnt out on bananas though. Should I rename them, Cook famous blueberry muffins ;) haha!

Johanna said...

Yum, yum, yum, yum! I made these today with fresh blueberries and they were REALLY good. By far my favorite muffin recipe - and I've tried a lot of muffin recipes! This one is a keeper!

Pressure Canner said...
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