Blueberry Muffin

Blueberry Muffins


Perfect Blueberry Muffins
Adapted from Smitten Kitchen

Smitten Kitchen sais it makes 9 to 10 standard muffins, but their muffins seem to be quite small to me. I always think muffin should be nicely doom, big and fluffy. So it actually only yields 5 moderately large muffins for me.

5 tablespoons (2 1/2 ounces or 71 grams) unsalted butter , softened
1/2 cup (3 1/2 ounces or 100 grams) sugar
1 large egg
3/4 cup sour cream or plain yogurt
1/2 teaspoon grated lemon zest
1 1/2 cups (6 3/4 ounces or 191 grams) all-purpose flour
1 1/2 teaspoon (7 grams or 1/4 ounce) baking powder
1/4 teaspoon (1 gram) baking soda
1/4 teaspoon (2 grams) salt
3/4 cup (105 grams) blueberries, fresh or frozen (if frozen, don’t bother defrosting)

1. Preheat oven to 190°C. Line a muffin tin with paper liners or spray each cup with a nonstick spray.

2. Beat butter and sugar with an electric mixer until light and fluffy.

3. Add egg and beat well, then sour cream and zest.

4. Put flour, baking powder, baking soda and salt into a sifter and sift half of dry ingredients over batter. Mix until combined. Sift remaining dry ingredients into batter and mix just until the flour disappears.

5. Gently fold in the blueberries. The dough will be quite thick (and even thicker, if you use a full-fat Greek-style yogurt), closer to a cookie dough, in which an ice cream scoop is a great tool to fill your muffin cups.) Fill until  3/4 full, nothing more.

6. Bake for 25 to 30 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean (you know, except for blueberry goo). Let cool on rack.


Fresh Blueberry Scones

Blueberry Scones


2 1/4 cups All Purpose Flour

3 tbsp sugar (I used 2 tbsp fructose crystals)

1 tbsp baking powder

1/2 tsp salt

117g chilled butter

1 egg

1 cup fresh blueberries


1. Combine the egg, yogurt and milk in a small bowl, whisk to combine. Set aside.

2. Place the flour, sugar, baking powder, and salt in the food processor. Pulse to combine (or mix with a whisk in a large bowl). Add the cubes of butter and pulse several times, until the butter pieces are all smaller than pea-sized (or cut the butter into the flour with a pastry cutter or two knives). Transfer the mixture to a large bowl.

3. Add the berries to the flour mixture and toss to coat. Add the wet ingredients and fold them into the dry ingredients, mixing just until the dough comes together.

4. Preheat the oven to 220c. Line a baking sheet with parchment paper or a silicone mat.

5. Turn the dough out onto a well-floured work surface and pat it into a flat disk about ½-inch thick. Cut the scones with a 2 1/4 inches cutter.

6. Place the scones on the baking sheet and sprinkle sugar on top. Bake until slightly browned on top, about 15 minutes. Remove the baking sheet from the oven and let the scones cool on the sheet for a few minutes before transferring to a wire rack. The scones are best served when still slightly warm.