Blueberry Muffins

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Blueberry Muffins



Makes: 6 muffins
Oven Temperature: 375˚F/190˚C
Baking Time: 20 to 30 minutes

 Summer is here and berries of all types abound. 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 topping creates a delightful crunch. We have been enjoying these with a glass of milk.

The recipe is from Rose’s Baking Basics.

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

The muffin pan you will see in the photos below is my newest Rose Signature Series muffin pan from American Products Group. It works best with no preparation at all (such as a coating) and no liners. The muffins must be cooled completely before unmolding.

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Preheat the Oven
* Thirty minutes or longer before baking, set an oven rack in the lower third of the oven.
* Set the oven at 375˚F/190˚C.

Mise en Place

Mis en Place : having all of your ingredients at your available before proceeding to make your recipe

Mis en Place : having all of your ingredients at your available before proceeding to make your recipe


* About 1 hour ahead, set the butter and egg on the counter at room temperature (65˚ to 75˚F/19˚ to 23˚C).

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

* With dish washing liquid, wash, rinse, and dry the lemons and zest them (page 00).

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

* Into a medium bowl, weigh or measure the sour cream and cover it with plastic wrap

* Into a 1 cup glass 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 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 right up to the top (89 grams each). No need to smooth the tops. Sprinkle with sugar by pinching it between thumb and index finger and grate nutmeg lightly on top.

Bake the Muffins
5) Bake for 20 to 30 minutes, or until they spring back when pressed lightly in the center 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. (If baking in silicone, the muffins need to cool completely before unmolding.


 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 baking 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 3/4 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 1/4 cup and divided the batter between 8 cupcake liners, about three quarters full (71 grams each).

Sour cream batter suspends the berries without the need to flour them first.

Sour cream batter suspends the berries without the need to flour them first.