Moist & Delicious Blueberry Muffins
I kept making extra batches because everyone was asking for it!
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Perfect Blueberry Muffins
Recipe adapted from Smitten Kitchen (Cook's Illustrated)
Ingredients:
71 grams unsalted butter, softened
1/2 cup sugar
1 large egg
3/4 cup sour cream or plain yogurt
1/2 teaspoon grated lemon zest
1 1/2 cups all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup blueberries, fresh or frozen
According to Smitten Kitchen:
Preheat oven to 190C.
Line a muffin tin with 10 paper liners or spray each cup with a nonstick
spray. Beat butter and sugar with an electric mixer until light and
fluffy. Add egg and beat well, then yogurt and zest. 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. Gently
fold in your blueberries. The dough will be quite thick (and even
thicker, if you used a full-fat Greek-style yogurt), closer to a cookie
dough, which is why an ice cream scoop is a great tool to fill your
muffin cups. You’re looking for them to be about 3/4 full, nothing more,
so you might only need 9 instead of 10 cups. Bake for 25 to 30
minutes, until tops are golden and a tester inserted into the center of
muffins comes out clean.