Sunday, January 27, 2013

Blueberry Muffins

I made these a few weeks back and wanted to make more today BUT WE'RE LOW ON FLOUR.  How is that possible!

Anyway... these were definitely different from the Chocolate Chip Muffins!  Whilst the Chocolate Chip Muffins were more dry and scone-like, these Blueberry Muffins were super moist!  I thought these were more muffin-like, but Tim said he liked the Chocolate Chip Muffin-texture better.  I think this Blueberry Muffins recipe was less "healthy" because of the buttah and sour cream... but that was probably why it was so moist!  :)

Some organic blueberries!

All the dry ingredients together

The egg, sugar, butter, sour cream concoction!  It was super thick and smooth.

Pop 'em in the oven at 350 degrees.  I topped them off and they turned out fine.

All done!

Instagram-ed  :)

Blueberry Muffins
By Brown Eyed Baker

2 cups all-purpose flour
 1 tablespoon baking powder
 ½ teaspoon salt
 1 egg
 1 cup granulated sugar
 4 tablespoons (2 ounces) unsalted butter, melted and cooled slightly
 1¼ cups sour cream
 1½ cups frozen or fresh blueberries

1. Preheat the oven to 350 degrees F*. Line standard 12-cup muffin tin with paper liners and set aside.

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

3. Add the berries to the dry ingredients and gently toss just to combine. Add the sour cream mixture and fold with a rubber spatula until the batter comes together and the berries are evenly distributed, 25 to 30 seconds. Small spots of flour may remain and the batter will be very thick. Do not overmix.

4. Using a large spoon or a cookie scoop sprayed with nonstick cooking spray, divide the batter amount the muffin cups. Bake until the muffins are light golden brown and a toothpick or thin knife inserted into the center of a muffin comes out clean, 25 to 30 minutes, rotating the pan from front to back halfway through the baking time. Immediately remove muffins to a wire rack and cool for at least 5 minutes. Serve immediately or at room temperature. Store leftovers in an airtight container at room temperature.

Can you SEE how moist they are? :D
They took a little more "work" than the other muffins I've made -- mainly because of the butter and sour cream part.  But they were super delicious!  You can taste the buttah.  haha.  I made these as a trial batch intended for my BFF new parents, but I haven't actually gotten around to making a second batch for them.  Maybe sometime this week!

What's your favorite blueberry muffin recipe?  Do you like 'em more dry and scone-like or more moist?

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