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Blueberry Muffins
Make 12
When making the batter, be sure to whisk vigorously in step 2, then fold carefully in step 3. You should not see large pockets of flour in thw finished batter, but small occasional sprays may remain . A large spoon sprayed with nonstick cooking spray ensurs clean dispensing when transferring the dough to the cups in the mffin tin.
2 cups (10 ounces) unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 large egg
1 cup (7 ounce) sugar
4 tablespoons (1/2 stick) unsalted butte, melted and cooled slightly
1 1/4 cups (10 ounces) sour cream
1 1/2 cups (7 1/2 to 8 ounces) frozen or fresh blueberries, preferably wild
1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Grease a standard 12-cup muffin tin and set aside.
2. Whisk the flour, baking powder, and salt in a medium bowl until combined. Whisk the egg in a second medium bowl until well-combined and light-colored, about 20 seconds. Add the sugar and whisk vigorously until thick and homogenous, about 30 seconds; add the melted butter in 2 or 3 additions, whisking to combine after each addition. Add the sourcream in 2 additions, whisking just to combine.
3. Add the berries to the dry ingredients and gently toss just to combine. Add the sour cream mixture and fold with a rubber spatula until the batter comes together and the berries are evenly distributed, 25 to 30 seconds. (Small spots of flou may remain and the batter will be thick. Do not overmix.)
4. Using a large spoon sprayed with nonstick cooking spray to prevent sticking, divide the batter among the greased muffin cups. Bake until the muffins are light golden brown and toothpick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes, rotating the pan from front to back halfway through the baing time. Invert muffins onto a wire rack, stand the muffins upright, and cool 5 minutes. Serve as is or use one of the toppings below.
* VARIATIONS
Cinnamon-Sugar-Dipped Blueberry Muffins
While the muffins are cooling, mix 1/2 cup sugar and 1/2 teaspoon ground cinnamon in a small bowl and melt 4 tablespoon butter in a small saucepan. After the baked muffins have cooled 5 minutes, working one at a time, dip the top of each muffin in melted butter and then cinnamon sugar. Set the muffins upright on a wire rack; serve.
Ginger- or Lemon-Glazed Blueberry Muffins
While the muffins are baking, mix 1 teaspoon grated fresh ginger or grated lemon zest and 1/2 cup sugar in a small bowl. Bring 1/4 cup lemon juice and 1/4 cup sugar to a simmer in a small saucepan over medium heat; stir to dissolve the sugar and simmer until the mixture is thick and syrupy and reduced to about 4 tablespoons. After the baked muffis have cooled 5 minutes, brush the top with the glaze; then, working one at a time, dip the tops in lamon sugar or ginger sugar. Set the muffins upright on a wire rack; serve.
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