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Recipe from American Classics
Blueberry Muffins
Makes 12 muffins
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 spring-loaded ice cream scoop ensures uniform muffin size and clean dispensing when transferring the dough to the holes in a muffin tin.
2
1
1/2
1
1
4
1 1/4
1 1/2
cups (10 ounces) unbleached all-purpose flour
tablespoon baking powder
teaspoon salt
large egg
cup (7 ounces) sugar
tablespoons unsalted butter, melted and
cooled slightly
cups (10 ounces) sour cream
cup frozen blueberries, preferably wild
1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Spray a standard muffin tin with nonstick vegetable cooking spray.
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 homogenous, 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 frozen 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 batter will be thick. Do not overmix.)
4. Use an ice cream scoop or large spoon to drop the batter into the greased muffin tin. Bake until 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.
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