MAKES 12 MUFFINS
This recipe does not require a stand mixer, but when making the batter, be sure to whisk vigorously in step 2, then fold carefully in step 3. There should be no large pockets of flour in the finished batter, but small occasional spots may remain. Do not overmix the batter. These muffins are great unadorned, but for an extra flourish, dip warm muffins in melted butter, then in mixture of ½ cup granulated sugar and 2 teaspoons cinnamon. See the sidebar that follows the recipe.
|
2 |
cups (10 ounces) all-purpose flour |
|
1 |
tablespoon baking powder |
|
½ |
teaspoon salt |
|
1 |
large egg |
|
1 |
cup (7 ounces) sugar |
|
4 |
tablespoons unsalted butter, melted and cooled |
|
1¼ |
cups sour cream |
|
6 |
ounces (1½ cups) frozen blueberries, preferably wild |
1. Adjust oven rack to middle position and heat oven to 350 degrees. Spray 12-cup muffin tin with vegetable oil spray.
2. Whisk flour, baking powder, and salt in medium bowl until combined. Whisk egg in second medium bowl until well combined and light-colored, about 20 seconds. Add sugar and whisk vigorously until thick and homogeneous, about 30 seconds. Add melted butter in 2 or 3 additions, whisking to combine after each addition. Add sour cream in 2 additions, whisking until just combined.
3. Add blueberries to dry ingredients and gently toss to combine. Add sour cream mixture and carefully fold with rubber spatula until batter comes together and berries are evenly distributed, 25 to 30 seconds (small spots of flour may remain and batter will be thick). Do not overmix.
4. Using ice cream scoop or large spoon, divide batter evenly among prepared muffin cups. Bake until muffins are golden brown and toothpick inserted in center of muffin comes out with few crumbs attached, 25 to 30 minutes, rotating muffin tin halfway through baking. Let muffins cool in tin for 5 minutes, then transfer to wire rack and let cool for 5 minutes before serving.