I also baked Blueberry Muffins before back in Jan 2010. But I just realized that I did not put up the recipe then. However, this is a different recipe from last time. I don't remember the recipe I used last time, but my muffins sure looked better based on photos. Hehe.
I guess it is due to the insufficient blueberries, because I used the only punnet left. The other punnet has been used to make Blueberry Cobbler.
But although I used less than what the recipe called for, they turned out juicy and nice.
Somehow I have a thing for blueberries in baking. I don't really like blueberries that much when eaten just like that. They tasted a little too bland for my liking. But somehow when I use blueberries in my bakes, they always turn out delicious. I very likey!
Another thing. I should have left them in the oven for another five minutes or so. I like my muffins a little bit more browned and golden. These are too light. But I'm glad they still turned out delicious.
I did bring a few muffins for Josie. She said they tasted good, do you trust her taste buds? ;P
Recipe: Blueberry Muffins (copied from Brown Eyed Baker)
Yield: 12 muffins
Prep Time: 20 minutes | Bake Time: 25 to 30 minutes
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 cup granulated sugar
4 tablespoons (2 ounces) unsalted butter, melted and cooled slightly
1¼ cups sour cream
1½ cups frozen or fresh blueberries ( I used slightly less than 1 cup)
1. Preheat the oven to 350 degrees F*. Grease a standard 12-cup muffin tin (or line with paper liners) and set aside.
2. Whisk the flour, baking powder and salt in a medium bowl untill combined. Whisk the egg in a separate medium bowl until well-combined and light-colored, about 20 seconds. Add the sugar and whisk vigorously until thick, about 30 seconds. Add the melted butter in 2 or 3 additions, whisking to combine after each addition. Add the sour cream 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 flour may remain and the batter will be very thick. Do not overmix.
4. Using a large spoon or a cookie scoop sprayed with nonstick cooking spray, divide the batter amount the muffin cups. Bake until the muffins are light golden brown and a toothpick or thin knife inserted into the center of a muffin comes out clean, 25 to 30 minutes, rotating the pan from front to back halfway through the baking time. Immediately remove muffins to a wire rack and cool for at least 5 minutes. Serve immediately or at room temperature. Store leftovers in an airtight container at room temperature.