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I know no one cares about muffins anymore but I still wanted to share my go to blueberry muffin recipe. And who knows, maybe this post will trigger a muffin renaissance. The reason I want to share the recipe so much is because I know for a fact that having this recipe will improve your life. And no, I am not being dramatic.
I love this recipe so much that I want everyone to know about it. EVERYONE!
Why do I love this recipe so much? There are many reasons. One of them is the use of frozen blueberries, no need to thaw, you can just get to baking. The recipe comes together in a single bowl, if you follow my method for mixing the batter and melting the butter. All of this just means fewer things for you to wash. The butter can also be whatever temperature since we need to melt it anyway.
To be honest, this was one of the first recipes I learned how to bake back in 2014 when I was just dipping my toes into the world of baking. I learned this recipe from the old-school food blog Smitten Kitchen started by Deb Perelman. Deb is now also on Substack,
. Deb says on her blog that her version was adapted from one of Cook’s Illustrated recipes. I believe Deb got the Cook’s Illustrated recipe from the Cook's Illustrated September/October 2001 issue but don’t quote me on that (I misspoke in the video as well). The skeleton of the two recipes is very similar if you compare the two.Also, how useful is it to have an easy and super tasty muffin recipe in your baking repertoire? If you ever need to whip up a quick breakfast or if you ever need to say thank you to someone, I strongly encourage you to bake these muffins! I have never baked these for someone who didn’t love them. This recipe and method has never failed me.
Tool:
9 or 12 cup muffin pan/tin
medium size pot with an inch of water (for the double boiler)
whisk
silicone spatula
microplane or zester
Ingredients:
70 grams unsalted butter, melted
7 grams baking powder
1.2 grams baking soda
1.2 grams kosher salt
zest of 1 lemon
100 grams white sugar
1 large egg (50 grams)
180 grams sour cream
195 grams King Arthur All Purpose flour
265 grams frozen blueberries or wild blueberries
Extra white sugar for sprinkling
Method:
Let’s begin. In a heatproof bowl, over a double boiler, melt 70 grams of unsalted butter. Let cool slightly. While the butter is melting, weigh out the baking powder, baking soda, and salt in a little plate or cup, set aside. Once the melted butter has slightly cooled, add the zest of a whole lemon (I like to use a microplane), 100 grams of white sugar, 1 large egg, 180 grams sour cream and whisk everything together until all the ingredients are very well mixed, the mixture should be slightly aerated and a light yellow color.
Now add the baking powder, baking soda, and salt, whisking until fully combined. Place the bowl with the batter back on the scale and add 195 grams of flour and 265 grams of frozen blueberries, bring the batter together using a spatula just until no streaks of flour remain, you should have a stiff batter. *Make sure to not overmix.* In fact, you should err on the side of undermixing—the final batter is going to look a tad bit dry and seeing little bits of dry flour aren’t a problem. Put a prepared muffin tin (use a nonstick spray or give the tin a good wipe down with old butter wraps) on a scale and weigh out 8 muffins somewhere between 100 to 110 grams each. Lastly, sprinkle each muffin with as much white sugar as your heart desires. And yes, of course, you can use turbinado sugar if you have some in your pantry.
Bake in a preheated 375 F degree oven for 25 to 30 minutes. Check the muffins at the 20 minute mark since all ovens cook differently. To check the muffins for doneness, you have options. You can take the internal temperature with a thermometer, if it reads anything over 200 F the muffins should be done. The second method is using a skewer, place the skewer or toothpick in one of the muffins, remove the skewer from the muffins if it comes out clean (meaning no wet batter, blueberry juice is fine) the muffins are done. Cool muffins in the tin for 10 minutes, then remove them and place on a baking tray to finish cooling. I personally love them best fresh and while they are still warm.
You can store the muffins in an airtight container to keep them extra moist for a couple days.
Please let me know in the comments if you make these!
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