A few weeks ago, I tested a new blueberry muffin recipe from smitten kitchen. I mainly wanted to try it because it was an adaptation from Cooks' Illustrated, and it used up the leftover sour cream I had on hand. The muffin mixture had a surprising consistency, but they turned out really well. Blueberry muffins are my favorite thing to make on a Saturday or Sunday morning for breakfast for a few reasons:
- They only make one dirty bowl and I can make them without a mixer or standing over the stove
- I can use frozen blueberries and be reminded of the summer all year round
- I love splitting a warm muffin and adding a bit of butter + a cup of coffee
makes 9 to 10 standard muffins
5 T unsalted butter , softened
1/2 c sugar
1 large egg
3/4 c sour cream or plain yogurt
1/2 t grated lemon zest
1 1/2 c all-purpose flour
1 1/2 t baking powder
1/4 t baking soda
1/4 t salt
3/4 c blueberries, fresh or frozen (if frozen, don’t bother defrosting)
Preheat oven to 375°F. Line a muffin tin with 10 paper liners or spray each cup with a nonstick spray. Beat butter and sugar with an electric mixer until light and fluffy. Add egg and beat well, then yogurt and zest. Put flour, baking powder, baking soda and salt into a sifter and sift half of dry ingredients over batter. Mix until combined. Sift remaining dry ingredients into batter and mix just until the flour disappears. Gently fold in your blueberries. The dough will be quite thick (and even thicker, if you used a full-fat Greek-style yogurt), closer to a cookie dough, which is why an ice cream scoop is a great tool to fill your muffin cups. You’re looking for them to be about 3/4 full, nothing more, so you might only need 9 instead of 10 cups. Bake for 25 to 30 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean (you know, except for blueberry goo). Let cool on rack (ha), or you know, serve with a generous pat of butter.
...again, recipe from smitten kitchen (and highly recommended by me!)
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