Best Ever Blueberry Muffins
Recipe By: Cook's Illustrated magazine (Sept/Oct 2001)
Servings size: 8-10 regular size muffins
Preparation Time: 0:20 min + baking time
Ingredients
- 2 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 cup sugar
- 1 tablespoons butter, melted and cooled slightly
- 1 1/4 cups sour cream
- 1 1/2 cups frozen or fresh wild bluberries
(wild for better flavor and small size)
Directions
Adjust oven rack to middle position and heat oven to 350 degrees. Spray standard muffin tin with cooking spray.
Whisk flour, baking powder, and salt in medium mixing bowl until combined. Whisk egg in a second medium mixing bowl untill well combined and light-colored, about 20 seconds. Add sugar and whisk vigorously until thick and homogenous, about 30 seconds. Add melted butter in 2-3 steps, whisking to combine after each addition. Add sour cream, whisking just enough to combine together.
Add berries to dry ingredients and toss to coat berries and combine. Add sour cream mixture and fold with rubber spatula until batter comes together and berries are evenly distributed (small spots of flour may remain and batter will be thick). Do Not Overmix.
Using an ice cream scoop or large spoon, drop batter into the greased muffin tins and bake at 350-degrees until light golden brown and until a toothpick or skewer instered into the center comes out clean - aproximately 25 minutes. For even baking, rotate muffin pan on rack 1/2 way through baking.
When done, run knife around outside edge of muffins to loosen. Let sit in muffin pan a few minutes, then gently lift out muffins and place on wire rack to cool.
While muffins are cooling, prepare the following topping:
- Melt 4 tablespoons butter in small bowl
- Mix 1/2 cup granulated sugar and 1/2 teaspoon cinnamon in second small bowl
Dip each muffin top in the melted butter, then in sugar mixture. Allow to dry.
