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.
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