Saturday, March 24, 2012

Fresh Blueberry Muffins

This recipe was from Baking Illustrated, published by America's Test Kitchen 2004.


2 cups unbleached all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1 large egg
1 cup sugar
4 tbsp unsalted butter, melted and cooled slightly
1 ¼ cups sour cream
1 ½ cups fresh wild blueberries

1. Adjust an oven rack to the middle position and heat the oven to 350F. Grease a 12-cup muffin tin and set aside.

2. Whisk flour, baking powder, and salt in a bowl until combined.

3. Whisk egg in a second bowl until well-combined and light colored, about 20 seconds. Add sugar and whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 2 or 3 additions, whisking to combine after each addition. Add sour cream in 2 additions, whisking just to combine.

4. Add berries to the dry ingredients (step 2) and gently toss just to combine. Add sour cream mixture (step 3) and fold until batter comes together and barriers are evenly distributed.

5. Using large spoon sprayed with nonstick cooking spray divide batter among the greased muffin cups. Bake until the muffins are light golden brown and a toothpick inserted into center of a muffin come out clean, 25-30 minutes.

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