Blueberry Muffins (from Cooks’ Illustrated)
MAKES 12 REGULAR SIZE MUFFINS
2 cups flour
1 Tbsp. baking powder
1/2 tsp. salt
1 cup granulated sugar
1 large egg
4 Tbsp. butter, melted and cooled
1 1/4 cups sour cream
1 1/4 cups frozen blueberries, preferably wild (I love Wyman’s–they are small and very tasty.)
1. In a large mixing bowl, sift flour, baking powder, and salt. Set aside.
2. In another bowl, whisk egg for 20 seconds and add granulated sugar. Continue whisking sugar and eggs until the mixture becomes light yellow and uniform in texture–about 30 more seconds to a minute. Add melted butter in 2-3 additions, whisking well after each addition. Add sour cream in 2 additions, whisk lightly until just combined.
3. Add the blueberries to the dry ingredients and toss to coat with the flour mixture.
4. Carefully fold the wet ingredients into the flour and blueberries. Don’t overmix. The batter will be very, very thick and some flour streaks may remain.
5. Using an ice cream scoop or a regular spoon, fill lined or well-greased muffin cups with the
batter. The cups will be very full–almost to the top.
6. Bake at 350 degrees for 25-30 minutes, rotating the muffin tin halfway through the baking time. The muffins will be ready when golden on top and a toothpick or skewer comes out clean.
As soon as muffins come out of the oven, place them on a wire rack to cool.
**This recipe comes from Cooks’ Illustrated. I’ve been told that they are the best blueberry muffins ever. I have to agree, but can’t take any credit. A good recipe always yields good results.