Friday, November 1, 2013

Blueberry Muffins

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Blueberry muffins are my favorite type of muffin. I love the pop of blueberries in my mouth when I bite into one. The trick to a moist muffin is to make sure you don't overmix the batter. Otherwise you'll be left with a dense and heavy muffin and nobody wants that. Mix just until combined and you should be golden!
I decided to make these and freeze most of them for quick treats after Baby Clarke is here. My favorite blueberry muffins are usually topped with some sort of crumb topping, but these are perfect for freezing and eating at a later date since I wasn't sure how crumbs would hold up in the freezer. They're really moist and flavorful, so I don't even miss the crumb topping all that much anyways. If frozen, they thaw easily at room temperature or can be zapped in the microwave for 30 seconds for a REALLY quick snack. Enjoy!

Printable Recipe

  • 2 cups all-purpose flour
  • 1 tbsp. baking powder
  • 1/2 tsp. salt
  • 1 egg
  • 1 cup granulated sugar
  • 4 tbsp. unsalted butter, melted and cooled slightly
  • 1 1/4 cups light sour cream
  • 1 1/2 cups frozen or fresh blueberries
Preheat the oven to 350 degrees F. Grease a standard 12-cup muffin tin (or line with paper liners) and set aside.

Whisk the flour, baking powder and salt in a medium bowl until combined. Whisk the egg in a separate medium bowl until well-combined and light-colored, about 20 seconds. Add the sugar and whisk vigorously until thick, 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.

Add the 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 the batter will be very thick. Do not overmix.

Using a large spoon or a cookie scoop sprayed with nonstick cooking spray, divide the batter amount the muffin cups. Bake until the muffins are light golden brown and a toothpick or thin knife 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. Immediately remove muffins to a wire rack and cool for at least 5 minutes. Serve immediately or at room temperature. Store leftovers in an airtight container at room temperature.

You can also wrap the muffins individually with plastic wrap and place them in a large ziplock bag to put in the freezer. They thaw easily at room temperature or you can zap them in the microwave for 30 seconds for a quick treat. They'll last for about 3 months.

Source: Adapted from Brown Eyed Baker

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