Blueberry muffins usually aren’t my first choice – they tend to be dry, floury and not very fruity.
But this recipe is quite the opposite, and I suspect it could be used with seasonal strawberries and other delights, even chocolate chips, if that suits your taste buds.
I found blueberries on sale for a ridiculously low price, so that’s what prompted my immediate internet search to ensure I had everything I needed. You can’t miss with this one!
BLUEBERRY (or whatever) MUFFINS
EQUIPMENT – 2 large mixing bowls, medium mixing bowl, whisk, wooden spoon, microplane, wooden spoon, rubber spatula, ice-cream scoop, cooling rack, muffin tin, paper muffin cups, measuring equipment. Cooking spray.
(FOR Bowl #1)
2 ½ cups all-purpose flour
¾ teaspoon salt
½ teaspoon baking soda
1 Tablespoon baking powder
(For Bowl #2)
2 Tablespoons milk
1 stick butter, melted
1 ½ cups sour cream
1 cup granulated sugar
1 Tablespoon vanilla extract
2 large eggs, room temperature
Zest of 1 lemon
(For Bowl #3, medium size)
1 ¾ cups blueberries
1 Tablespoon flour
LET’S GET STARTED
Pre-heat oven 400 degrees F, rack in lower middle
Place blueberries in medium bowl and dust with 1 Tablespoon flour. (This prevents them from sinking into the muffin bottom.)
Spray muffin tin inside cups and on surface, then drop paper muffin cups into place. Set aside.
Whisk dry ingredients in Bowl #1.
Whisk together wet ingredients in Bowl #2. Adding 1/3 dry ingredients at a time, combine into wet ingredients with wooden spoon.
Then, add blueberries and softly fold into batter using rubber spatula. When thoroughly combined, use ice cream scoop to fill paper muffin cups. There’s plenty of dough, so be generous and pile dough high!
Bake 20 minutes, then turn muffin tin and bake another 5 minutes. Remove from oven and check to see if muffins are done by inserting a toothpick or wooden skewer into the center of a center muffin. If the stick comes out smooth, without dough, it’s done. If not, return to the oven for another 2 minutes and check again. Watch out your muffins don’t get too brown. If you notice that happening, apply an aluminum foil tent.
Allow muffins to cool 2 minutes before removing them to a wire cooling rack. Let them cool at least 20 minutes before you bite into one.
Yum! Finally blueberry muffins worth waiting for!
YIELD: 12 large golden muffins
The photos of the blueberries in the basket and Patsy’s baked blueberry muffins by Deborah Fagan Carpenter (Baking Patsy’s Muffins for the cause!)
All other photos were provided by Patsy Brumfield