Almost Perfect Blueberry Muffins
Author: Theresa Chu
Serves: 12
- 10 ounces all purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 1 large egg
- 7 ounces sugar
- 2 ounces butter, melted
- 10 ounces sour cream
- 8 ounces fresh blueberries
- Preheat an oven to 275 degrees celsius. Grease a muffin tray or use muffin paper cups.
- Sift flour with baking powder. Mix flour, baking powder and salt in medium bowl till combined.
- Whisk egg in a second bowl till light coloured, about 20 seconds. Add sugar and whisk vigorously till thick and homogenous, about 30 sec.
- Add melted butter in two additions, whisking to combine after each addition.
- Add sour cream in two additions, whisking just to combine.
- Add blueberries to the flour mixture and toss to combine.
- Add sour cream mixture to flour mixture and fold with a spatula till the batter comes together.
- Make sure blueberries are evenly distributed. Do not overmix. The batter will be thick.
- /4 fill each muffin cup with batter.
- Bake for 30 minutes or until tops are golden brown and a toothpick inserted in the centre comes out clean.
Adapted from "The New Best Recipe"
Recipe by Delicacious | A Gluten-Free Blog at http://www.delicacious.com/almost-perfect-blueberry-muffins/
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