Prep 10 mins
Cook 30 mins
From the Cook's Illustrated Website: This recipe does not require a standing mixer, but when making the batter, be sure to whisk vigorously in step 2, then fold carefully in step 3. There should be no large pockets of flour in the finished batter, but small occasional sprays may remain. Do not overmix the batter. These muffins are great unadorned, but for an extra flourish, give them a dip in sugar by following one of the variations. Makes 12 muffins
- 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
- 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.
This is my favorite blueberry muffin recipe. It is almost as easy to prepare as the box mixes. Cook's Illustrated lists several toppings to use on these muffins. I used the lemon glaze: combine 1/4 c. lemon juice with 1/4 sugar in a saucepan over medium heat; reduce to glaze. Combine 1/2 c. sugar with 1 t. freshly grated lemon zest. After muffins cool 5 minutes, brush tops with glaze and then dip in lemon sugar. Yummy!
There should have been a warning with this recipe about how thick the batter is before baking. I am not an experienced cook and I panicked thinking I had done something wrong. After rechecking the recipe I doubtfully spooned the batter into the muffin pan. However, they turned out great! Nice and moist inside after baking. Next time I will double the recipe. I used low fat sour cream, and substituted splenda for most of the sugar.
My husband said this is the BEST blueberry muffins he has ever had. The first time I made it I followed the recipe exactly except that I used fresh blueberries. The second time I increased the amount of blueberries to two cups, but that was a little much. Think I'll stick with the 1 1/2 cups it calls for in the future. They store nicely and taste just as good if not even a little better in the morning if made the evening before.