Wednesday, January 18, 2012
Wow, way back at the beginning of December is when I baked these muffins and I am just getting to them in the posting schedule. I guess a bit of time has gone by with all the yummy foods that I've been baking up for the holidays. I would say these are definitely worth the wait though.
I have made a few other blueberry muffin recipes but decided to try out a new one as our breakfast the morning after my son's birthday. I wanted something that I could bake up ahead of time and take to the hotel with us. I was pleasantly surprised by how dense and moist these muffins were. My husband commented on the fact that they were heavy for a muffin, and everyone thought they tasted great. I believe I will be making these again. Enjoy!
Source: Brown Eyed Baker
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
4 tablespoons unsalted butter, melted and cooled slightly
1 1/4 cups sour cream
1 1/2 cups frozen or fresh blueberries
Preheat the oven to 350 degrees F. Grease a standard 12-cup muffin tin (or line with paper liners) and set aside.
Whisk the flour, baking powder and salt in a medium bowl until combined. Whisk the egg in a separate medium bowl until well-combined and light-colored, about 20 seconds. Add the sugar and whisk vigorously until thick, 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.
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 flour may remain and the batter will be very thick. Do not overmix.
Using a large spoon or a cookie scoop sprayed with nonstick cooking spray, divide the batter amount the muffin cups. Bake until the muffins are light golden brown and a toothpick or thin knife 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. Immediately remove muffins to a wire rack and cool for at least 5 minutes. Serve immediately or at room temperature. Store leftovers in an airtight container at room temperature.