Rose's Baking Basics

Blueberry Muffins

Makes 6 muffins

Oven Temperature: 375°F/190°C

Baking Time: 20 to 30 minutes

Baking Equipment: 6 cupcake liners, lightly coated with baking spray with flour, set in a muffin pan or custard cups

These muffins are quick to mix and can be made in a bowl with a wooden spoon instead of a mixer. Sour cream gives a mellow flavor. The optional sugar topping creates a delightful crunch.

Makes 534 grams batter

unsalted butter	57 grams	4 tablespoons (½ stick)
1 large egg	50 grams	3 tablespoons plus ½ teaspoon (47.5 ml)
blueberries, preferably small	100 grams	¾ cup
lemon zest, finely grated	6 grams	1 tablespoon, loosely packed
bleached all-purpose flour	150 grams	1¼ cups (lightly spooned into the cup and leveled off)
baking powder	2.2 grams	½ teaspoon
baking soda	1.3 grams	¼ teaspoon
fine sea salt	.	¼ plus ⅛ teaspoon
full-fat sour cream	81 grams	⅓ cup
pure vanilla extract	.	1 teaspoon (5 ml)
sugar	100 grams	½ cup
sugar, for topping (optional)	.	¾ teaspoon
nutmeg, freshly grated (optional)	.	a dusting

Preheat the Oven

▪ Thirty minutes or longer before baking, set an oven rack in the lower third of the oven. Set the oven at 375ºF/190ºC.

Mise en Place

▪ About 1 hour ahead, set the butter and egg on the counter at room temperature (65º to 75ºF/19º to 24ºC).

▪ Rinse the blueberries and allow them to dry on paper towels.

▪ With dish washing liquid, wash the lemons. Rinse, dry, and zest them (see Citrus Zest).

▪ In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

▪ Into another medium bowl, weigh or measure the sour cream and cover it with plastic wrap.

▪ Into a 1 cup measure with a spout, weigh or measure the egg. Add the vanilla and lightly whisk it in.

Make the Batter

1. In the bowl of a stand mixer fitted with the flat beater, beat the butter, sugar, and lemon zest on medium speed for 1 to 2 minutes, until light and fluffy. Beat in the egg mixture until incorporated.

2. Add one-half of the flour mixture together with one-half of the sour cream and beat on low speed just until it is fully incorporated. Repeat with the remaining flour mixture and sour cream.

3. With a silicone spatula, gently fold in the blueberries.

Fill the Cupcake Liners

4. Spoon the batter into the cupcake liners, mounding it slightly above the top (89 grams each). No need to smooth the tops. Sprinkle with sugar and grate nutmeg lightly on top, if desired.

Bake the Muffins

5. Bake for 20 to 30 minutes, or until the muffins spring back when pressed lightly in the centers and a wooden skewer inserted in the centers comes out clean.

Cool and Unmold the Muffins

6. Set the pan on a wire rack and cool the muffins for 10 minutes. Remove the muffins from the pan and set them on another wire rack to cool until warm or room temperature.

Store Airtight: room temperature, 2 days; refrigerated, 5 days; frozen, 2 months.

Baking Pearl

A 6 cup silicone muffin pan makes the best shaped muffins. Coat the cavities with baking spray with flour and set it on a cookie sheet. Allow the cupcakes to cool completely in the pans before unmolding.

Make This Recipe Your Own

You can make smaller muffins by filling 8 cupcake liners only three-quarters full (66 grams each) but the larger muffins have crunchier edges as they spread slightly over the top of the liners.

If you like extra blueberries, you can add up to another 35 grams/¼ cup and divide the batter between 8 cupcake liners, about three-quarters full (71 grams each).

Making Blueberry Muffins