Thanks to this recipe I can now say that I know how to make the perfect blueberry muffins. The first time I made them was for my bridal shower and they were well liked. I don’t like a blueberry muffin that is too dense or sweet and these muffins are airy and light, allowing the natural sweetness of the blueberries to shine.
Don’t let the batter fool you- it’s as thick as dough, but the muffins always come out pretty:) I like to scoop them out using an ice-cream scoop directly onto a greased muffin pan. I don’t think muffin liners are necessary for these beauties. As long as you grease each cup of the pan, they will come out easily.
recipe courtesy: smitten kitchen
Makes 9 to 10 standard muffins
5 tablespoons (2 1/2 ounces or 71 grams) unsalted butter , softened
1/2 cup (3 1/2 ounces or 100 grams) sugar
1 large egg
3/4 cup sour cream or plain yogurt
1/2 teaspoon grated lemon zest
1 1/2 cups (6 3/4 ounces or 191 grams) all-purpose flour
1 1/2 teaspoon (7 grams or 1/4 ounce) baking powder
1/4 teaspoon (1 gram) baking soda
1/4 teaspoon (2 grams) salt
3/4 cup (3 3/4 ounces or 105 grams) blueberries, fresh (it makes all the difference, trust me)
Preheat oven to 375°F. 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 . Let cool on rack before serving with pat of butter.