Made these muffins this morning from my favorite cookbook, The New Best Recipe Cookbook (America’s Test Kitchen, 2004), and they were so yummy! What a smell for the family to wake up to! Takes only about 5 minutes to prep and 30 minutes to bake and cook. If any muffins are left over (fat chance) you can freeze them and reheat them on a busy weekday morning. Try the cinnamon sugar-dipped option for added deliciousness!
Blueberry Muffins (Makes 12)
When making the batter, be sure to whisk vigorously in step 2, then fold carefully in step 3. You should not see large pockets of flour in the finished batter, but small occasional sprays may remain. A large spoon sprayed with nonstick cooking spray ensures clean disposing when transferring the batter to the cups in the muffin tin.
2 cups (10 oz) unbleached all-purpose flour [I used bleached flour and they still tasted great]
1 TBS baking powder
1/2 tsp salt
1 large egg
1 cup (7 oz) sugar
4 TBS (1/2 stick) unsalted butter, melted and cooled slightly
1 1/4 cups (10 oz) sour cream
1 1/2 cups (7 1/2 to 8 oz) frozen or fresh blueberries, preferably wild
1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Grease a standard 12-cup muffin tin and set aside.
2. Whisk the flour, baking powder, and salt in a medium bowl until combined. Whisk the egg in a second medium bowl until well combined and light-colored, about 20 seconds. Add the sugar and whisk vigorously until thick and homogeneous, 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.
3. 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 flours may remain, and the batter will be thick. Do not overmix.)
4. Using a large spoon sprayed with nonstick cooking spray to prevent sticking, divide the batter among the greased muffin cups. Bake until the muffins are light golden brown and a toothpick or skewer 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. Invert the muffins onto a wire rack, stand the muffins upright, and cool 5 minutes. Serve as is or use the cinnamon sugar-dipped blueberry muffins.
While the muffins are cooling, mix 1/2 cup sugar and 1/2 teaspoon ground cinnamon in a small bowl and melt 4 tablespoons (1/2 stick) butter in a small saucepan. After the baked muffins have cooled 5 minutes, working one at a time, dip the top of each muffin in melted butter and then cinnamon sugar. Set the muffins upright on a wire rack; serve.