Blueberry Muffins

During my 9 (really 10!) months of pregnancy I consumed an abnormal amount of muffins.  I truly went through a phase where I was making 2 dozen + a week for just two of us!  I tried everything from pumpkin, zucchini, banana, chocolate chip, persimmon, apple, strawberry, oatmeal, bran, and anything else that I deemed edible.  As much as I enjoyed all of the different flavors and combinations that I tested, my all time favorite blueberry muffin recipe still reigned supreme.  This muffin recipe is from Cooks Illustrated and exemplifies my favorite kind of muffin, which has a “cake-like” texture, a lot of blueberries, and does not taste too sweet.  It is made from ingredients that most of us have on hand and the best part is that it does not require any special equipment.   As long as you have a bag of frozen blueberries in your freezer you are ready to go!   What are you having for breakfast this weekend?

Best Blueberry Muffins

Cooks Illustrated

makes 12 muffins

Ingredients

2 cups unbleached all-purpose flour (10 ounces)

1 tablespoon baking powder

1/2 teaspoon table salt

1 large egg

1 cup granulated sugar (7 ounces)

4 tablespoons unsalted butter, melted and cooled slightly

1 1/4 cups sour cream (10 ounces)

1 1/2 cups frozen blueberries, preferably wild

Directions

Adjust oven rack to middle position and heat oven to 350 degrees. Spray standard muffin tin with nonstick vegetable cooking spray.

Whisk flour, baking powder, and salt in medium bowl until combined. Whisk egg in second medium bowl until well-combined and light-colored, about 20 seconds. Add sugar and whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 2 or 3 steps, whisking to combine after each addition. Add sour cream in 2 steps, whisking just to combine.

Add frozen berries to dry ingredients and gently toss to combine. Add sour cream mixture and fold with rubber spatula until batter comes together and berries are evenly distributed, 25 to 30 seconds (small spots of flour may remain and batter will be thick). Do not overmix.

Use ice cream scoop or large spoon to drop batter into greased muffin tin. Bake until light golden brown and toothpick or skewer inserted into center of muffin comes out clean, 25 to 30 minutes, rotating pan from front to back halfway through baking time. Invert muffins onto wire rack, stand muffins upright, and cool 5 minutes.