I was standing in line at Starbucks the other day
throwing away yet another $5+ on buying an iced soy latte (my latest budget-breaking addiction) when I saw a lovely blueberry muffin sitting in the case.
I knew if I bought it I would be somewhat disappointed. It was, after all, 3 in the afternoon and that poor muffin had probably been sitting in that case there for the last 9 hours. So I decided, rather than ruin the mystique, I would just wait until I had time to make a batch of my own at home.
So this weekend, while not brunching, relaxing and laying in the sun, I was all about some blueberry muffins.
It might surprise you to learn that I don’t really even like blueberries.
Blueberries are like bananas for me. I love them baked in things, whipped up in a smoothie, even mixed in a fruit salad where I can eat it with other flavors…but you will never find me just popping a handful of plain blueberries in my mouth.
It’s kind of strange considering how much I LOVE blueberry muffins, waffles and pancakes.
Maybe these muffins with be a turning point for me and I’ll be eating plain blueberries all summer long. Who knows.
But for now, I’ll happily take my blueberries baked up into these muffins.
From Brown Eyed Baker’s recipe
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 cup granulated sugar
4 tablespoons (2 ounces) unsalted butter, melted and cooled slightly
1 cup sour cream
1/2 pint fresh blueberries
1. Preheat the oven to 350 degrees F*. Grease a standard 12-cup muffin tin (or line with paper liners) and set aside.
2. Whisk the flour, baking powder and salt in a medium bowl untill 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.