Recently I offered a dozen of these for a school auction. Imagine my surprise when they pulled in $60! For a dozen! When I baked them for the lucky recipient, I doubled the quantity, and made some for our family as well. They're simple to make, and a great way to use up all the frozen berries I purchased last summer!
Perfect Blueberry Muffins
(adapted from Cook's Illustrated)
Preheat oven to 375 degrees F. Line a muffin tin with 12 paper liners.
In a mixing bowl, cream:
5 TB softened unsalted butter
1/2 C sugar
Add and mix together:
1 large egg
Add and mix together:
3/4 C sour cream (or plain yogurt)1/2 tsp grated lemon zest
Mix in a separate bowl and then add to the butter mixture:
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 1/2 C all-purpose flour
The dough will be thick. Fold in gently by hand:
1 1/4 C fresh or frozen blueberries. (If frozen, there's no need to thaw.)
Use a cookie scoop (the spring loaded kind) to fill the cups. You can them about 3/4 full...or even a smidge more. Bake for 25-30 minutes, until golden brown on top. Cool on a rack and enjoy!!
3 comments:
Made these yesterday and they burned on the tops following your baking directions (they were in the oven for exactly 24 minutes and my oven temp is very accurate).
Also the interior texture was a bit heavy and dense. Will NOT make again. Maybe cake flour would correct these issues along with a lower baking temperature?
I'm sorry they didn't work out for you. The recipe comes from Cook's Illustrated, which is known for testing recipes over and over until they get things just right. I love reading the stories behind their recipe testing. I've made them many times, and always get rave reviews on them.
Every cook knows that every oven is different. If the muffin tops burned, the cook wasn't watching them.
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