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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Ingredients:
2 cups unbleached all-purpose flour (10 ounces) |
1 tablespoon baking powder |
1/2 teaspoon table salt |
1 large egg |
1 cup granulated sugar (7 ounces) |
4 tablespoons unsalted butter , melted and cooled slightly |
1 1/4 cups sour cream (10 ounces) |
1 1/2 cups frozen blueberries , preferably wild |
variation--cinnamon-sugar-dipped blueberry muffins: see step five |
1/2 cup granulated sugar |
1/2 teaspoon ground cinnamon |
4 tablespoons unsalted butter |
variation--ginger-glazed or lemon-glazed blueberry muffins: see step 5 and 6 |
1 teaspoon lemon zest or grated fresh ginger |
3/4 cup granulated sugar |
1/4 cup lemon juice |
Directions:
1. Note: This recipe does not require a standing mixer, but when making the batter, be sure to whisk vigorously in step 2, then fold carefully in step 3. There should be no large pockets of flour in the finished batter, but small occasional sprays may remain. Do not overmix the batter. These muffins are great unadorned, but for an extra flourish, give them a dip in sugar by following one of the variations.
2. 1. Adjust oven rack to middle position and heat oven to 350 degrees. Spray standard muffin tin with nonstick vegetable cooking spray.
3. 2. Whisk flour, baking powder, and salt in medium bowl until combined. Whisk egg in second medium bowl until well-combined and light-colored, about 20 seconds. Add sugar and whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 2 or 3 steps, whisking to combine after each addition. Add sour cream in 2 steps, whisking just to combine.
4. 3. Add frozen berries to dry ingredients and gently toss to combine. Add sour cream mixture 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.
5. 4. Use ice cream scoop or large spoon to drop batter into greased muffin tin. Bake until light golden brown and toothpick or skewer inserted into center of muffin comes out clean, 25 to 30 minutes, rotating pan from front to back halfway through baking time. Invert muffins onto wire rack, stand muffins upright, and cool 5 minutes. Serve as is or use one of the sugar-topped variations.
6. CINNAMON-SUGAR-DIPPED BLUEBERRY MUFFINS:
7. 5. While muffins are cooling, mix sugar and ground cinnamon in small bowl and melt butter in small saucepan. After baked muffins have cooled five minutes, working one at a time, dip tops of muffins in melted butter and then cinnamon-sugar. Set muffins upright on wire rack; serve.
8. GINGER-GLAZED OR LEMON-GLAZED BLUEBERRY MUFFINS:
9. 5. While muffins are baking, mix lemon zest or grated fresh ginger and 1/2 cup sugar in small bowl. Bring lemon juice and 1/4 cup sugar to simmer in small saucepan over medium heat; simmer until mixture is thick and syrupy and reduced to about 4 tablespoons.
10. 6. Remove muffins from oven onto wire rack, stand upright, and cool 5 minutes. After muffins have cooled, brush tops with glaze, then, working one at a time, dip tops of muffins in lemon-sugar or ginger-sugar. Set muffins upright on wire rack; serve.
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