Blueberry Muffins

I can’t believe it’s taken me so long to make Blueberry Muffins from scratch. The main reason is that the price of blueberries around here is usually way too high. However, this week they had a buy one get one free sale, so I grabbed two little packages and began dreaming of blueberry pancakes, waffles or just rolling around in them on the floor. Fortunately, Kristen suggested blueberry muffins instead.

I looked at a few recipes on the web, and adapted the best one that I found. I really pushed the blueberry content of mine to the limit, but only one muffin fell apart when I removed them, so I consider that a major success.

The taste was incredible. When I worked as a cook, I often used frozen blueberries for muffins and these totally blew them away. I really liked the crumb topping too, sure it’s another bowl to wash, but well worth the effort.

Blueberry Muffins

3 cups of all-purpose flour
1 Tbsp baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 Tbsp unsalted butter (1 1/4 stick), softened
1 cup sugar
2 large eggs
1 1/2 cup plain sour cream
1 teaspoon lemon juice
1 1/2 cups blueberries

Make sure the oven rack is in the middle-lower position. Preheat oven to 375-F.

Whisk together the flour, baking powder, baking soda, and salt and set aside.

In a large mixing bowl, cream butter and sugar together. Beat until fluffy. Add eggs one at a time and beat until mixed. Beat in the lemon juice.

Stir in one half of the flour mixture until just mixed. Beat in one third of the sour cream. Mix in the other half of the flour mixture. Mix in a second third of the sour cream. Beat in the remaining dry ingredients and then the remaining sour cream. Do not overbeat, just mix until blended. Fold in the berries. (If you are using frozen berries, defrost them first, drain the excess liquid, and then coat them in a light dusting of flour.)

Use a standard 12-muffin muffin pan. Coat each muffin cup lightly with olive oil using a pastry brush, with a little butter, vegetable spray or use paper liners. Fill each cup equally with the muffin dough. Bake until muffins are golden brown, about 25 to 30 minutes. Test with a long toothpick to make sure the center of the muffins are done.

Set on wire rack to cool for 5 minutes. Remove muffins from the tin and serve slightly warm.

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