Before Lindedo embarks on her European adventure, we decided to make these blueberry muffins. They are quick, easy, and delicious.
These blueberry muffins have the perfect consistency and just enough blueberry gooeyness.
Perfect Blueberry Muffins
Made 12 normal-sized muffins. 20 minutes for batter, 30 minutes for baking.
5 tablespoons (71 grams) unsalted butter , softened
1/2 cup (100 grams) sugar
1 large egg
3/4 cup sour cream or plain yogurt
1/2 teaspoon grated lemon zest
1 1/2 cups (191 grams) all-purpose flour
1 1/2 teaspoon (7 grams) baking powder
1/4 teaspoon (1 gram) baking soda
1/4 teaspoon (2 grams) salt
3/4 cup (105 grams) blueberries, fresh or frozen (if frozen, don’t bother defrosting)
1) Preheat oven to 375°F.
2) Line a muffin tin with 12 paper liners or spray each cup with a nonstick spray.
3) Beat butter and sugar with an electric mixer or by hand until light and fluffy. Add egg and beat well, then yogurt and zest.
4) Put flour, baking powder, baking soda and salt into a sifter and sift half of dry ingredients over batter. Mix until combined.
5) 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.
6) Fill them with enough batter to be about 3/4 full.
7) Bake for 25 to 30 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean. Let cool on rack.
Source: Adapted from Smitten Kitchen
Our Suggestions/Random Facts:
“Betty Crocker” says that these blueberry muffins should become a scent at Bath & Body Works.
Make sure to add the lemon zest— gives the muffins the perfect citrus tang.
Used vegetable oil instead of butter (turned out just the same).
Deepsea goes crazy after eating and juggling these and laughs uncontrollably while playing Minuet I by Bach alla Piano.