One Valentine's Day many years ago -- I think it was as long ago as 2001! -- Dave gave each of us a gift. Jordan got Blueberries for Sal, Franny got what soon became another favorite, Love Songs of the Little Bear, and I received the BBC miniseries production of Pride and Prejudice (the definitive version with Jennifer Ehle and Colin Firth). All three gifts have woven deep threads into the narrative of our lives.
I guess that's what I think about when I eat blueberries. Family, tenderness, nature. And blueberries in muffins make for even more warmth on a weekend morning. These blueberry muffins, from Baking Illustrated by the Editors of Cook's Illustrated Magazine, are my new favorites. These muffins brown beautifully resulting in a firmer, toasty goodness on the outside while still remaining fluffy tender in the middle.
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Frozen blueberries are convenient and work fine in this recipe.
1 muffin tin
2 medium bowls
measuring cups & spoons
small saucepan to melt the butter
soup spoon for scooping batter into muffin tins
wire rack fitted into a half-sheet pan (optional) for cooling
2C unbleached all-purpose flour
1T baking powder
1/2 tsp salt
1 large egg
4T (1/2 stick) unsalted butter -- melted and cooled slightly
1-1/4C (10oz) sour cream
1-1/2C (7-1/2 to 8 ounces) frozen or fresh blueberries
1. Pre-heat oven to 350 degrees, wire rack in the middle position
2. Butter muffin tins
3. Whisk the dry ingredients in a bowl to combine
4. Beat the egg in another bowl until well-combined & lightens in color
5. Add the sugar and whisk vigorously until the mixture become thick and homogenous
6. Add the melted butter in 2 or 3 additions and combine well after each addition
7. Add the sour cream in 2-3 additions, whisk just to combine
8. Remove the blueberries from the freezer and add to the dry ingredients. Gently toss to cover. *If using fresh berries, be sure that they are well-dried after washing.
9. Fold the wet ingredients into the dry ingredients, careful not to overmix. The batter will be very thick and that's okay! It's also okay if small spots of flour remain or if the batter is stained a little purple from the berries.
10. Spoon batter into the muffin cups. Ina Garten would use a spring-loaded ice cream scooper for perfectly consistent sized muffins, Cooks Illustrated says to spray your spoon with cooking oil, but I think both are unnecessary.
11. Bake until muffins are golden brown, about 25-30 minutes, turning the muffin pan once for more uniform browning. Insert a toothpick in the center of the muffin. If it comes out clean, they are done, though the tops being brown are really a great indicator.
12. Cool in pan for about 5 minutes, then turn out onto a wire rack to keep muffins from steaming. Enjoy warm, though they're good cold, too!