0 recipes from contoocook and beyond


2 cups flour
l tbsps. baking powder
l/2 tsp. salt
l large egg
l cup sugar
4 tbsps. butter,melted and cooled slightly
l-l/4 cups sour cream
l-l/2 cups frozen blueberries, preferably wild
Adjust oven rack to middle and heat oven 350. Spray standard muffin tin with veggie cooking spray. Whisk flour, baking powder and salt in med bowl until combined. Whisk egg in second med bowl until well combined and light colored about 20 seconds. Add sugar and whisk vigorously until thick and homogenenour, about 20 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. Add frozen berries to dry ingredients and gently toss to combine. Add sour cream mix 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. Use ice cream scoop or large spoon to drop batter into greaed muffin tins ( do jot overfill or muffins will have flat tops instead of crowned ones. Bake until light golden brown and pick comes out clean, 25 to 30 mins rotating pan from front to back halfway thru baking timne. Invert muffins onto wire rack, stand muffins upright and cool 5 mins. Use the following topping if desired:
Follow recipe for best blueberry muffins; while muffins are cooling mix l/2 cup sugar and l/2 tsp. ground cinnamon in small bowl and melt 4 tbsps. butter in small saucepan. After baked muffins have cooled 5 mins working one at a time dip tops of muffins in melted butter and then cinnamon sugar. Set muffins upright on wire rack. servde.
Makes l2 muffins. Cooks Illustrated magazine don’t use fresh blueberries for this recipe!!!!!

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