If it's not here you don't want to make it
Perfect Blueberry Muffins
- Makes 9 to 10 standard muffins
- 5 tablespoons (2 1/2 ounces or 71 grams) unsalted butter , softened
- 1/2 cup (3 1/2 ounces or 100 grams) sugar
- 1 large egg
- 3/4 cup sour cream or plain yogurt
- 1/2 teaspoon grated lemon zest
- 1 1/2 cups (6 3/4 ounces or 191 grams) all-purpose flour
- 1 1/2 teaspoon (7 grams or 1/4 ounce) baking powder
- 1/4 teaspoon (1 gram) baking soda
- 1/4 teaspoon (2 grams) salt
- 3/4 cup (3 3/4 ounces or 105 grams) 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.
Source: Adapted from Cook’s Illustrated by Smitten Kitchen