Recipe adapted from Brown Eyed Baker
You can add blueberry muffins to my list of “firsts” since starting the blog. I have always enjoyed blueberry muffins, especially rather large muffins with coarse sugar on top!
For a homemade muffin I thought these were pretty good. This recipe is actually from Baking Illustrated, which prides themselves on always having the “best” recipe for anything, so I had very high expectations.They were very moist, which I liked. I had been craving a combination of blueberry and almond, so I decided to change things up a bit by adding some almond extract. I wanted to add some slivered almonds on top as well (which I think would be an awesome addition), but Derek put his foot down! The almond is certainly optional, and I think the taste was fine without as well (I made a batch of both). While it’s not quite the same as eating a muffin the size of Texas, this is the next best thing! Enjoy!
1 cup sugar
4 Tbsp butter, melted and slightly cooled
1 ¼ cups sour cream
2 cups flour
1 Tbsp baking powder
½ tsp salt
1 cup fresh or frozen blueberries
1 tsp almond extract (optional)
Preheat oven to 350 degrees. Place liners in a muffin pan. In a medium sized bowl whisk the egg briskly until it becomes light in color, about 20-30 seconds. Add the sugar and whisk until thick, approximately another 30 seconds. Add the almond extract (if desired) and then the melted butter in 2 to 3 additions, whisking well after each addition. Add the sour cream in 2 additions, whisking just until combined.
In a separate bowl whisk together the flour, baking powder and salt. Add the berries and toss gently to combine. Add in the liquid mixture and mix just until combined. Do not overmix! The mixture will be thick.
Divide the batter evenly between the twelve muffin cups. Bake approximately 25-30 minutes or until toothpick inserted into center comes out clean. Place muffins on a wire rack to cool.