Muffins are a perfect accompaniment to lazy weekend breakfasts, or shine on their own with a cup of coffee. These blueberry muffins are more dense than their saccharine-sweet and cake-y sisters of coffee shop fare (which are definitely good too), but I think these are more suited to breakfast. 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 the finished batter, but small occasional sprays may remain. A large spoon sprayed with nonstick cooking spray ensures clean dispensing when transferring the batter to the muffin tins. Frozen wild berries can taste sweeter and more flavorful in these muffins and they tend to be more suspended in the batter than fresh ones, which can give you big pockets of somewhat sour fruit pulp. If you use frozen berries, keep them frozen until they are stirred into the batter. I used fresh, as that’s what I had on hand, but I say go for frozen wild blueberries if you have them. For special toppings, see the two ideas at the bottom of the page.
from: The New Best Recipe
2 cups unbleached all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 large egg
1 cup sugar
4 tablespoons unsalted butter, melted and cooled slightly
1 1/4 cups sour cream
1 1/2 cups frozen or fresh blueberries, preferably wild.
1. Preheat the oven to 350 degrees with a rack in the middle position. 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 homogeneous, 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 to combine. Add the sour cream mixture and fold with a rubber spatula until the batter comes together and the berries are evenly distributed, 25-30 seconds. (Small spots of flour may remain, and the batter will be thick, but do not overmix.)
4. Using a large spoon or cookie scoop divide the batter evenly among the muffin cups. Bake until the muffins are light golden brown and a toothpick inserted into the center of the muffin comes out clean, 25-30 minutes, rotating the pan from front to back halfway through the baking time. Remove the muffins and cool them upright on a wire rack.
For cinnamon sugar-dipped muffins (the one I chose for this post) : While the muffins are cooling, mix ½ cup sugar and ½ teaspoon ground cinnamon in a small bowl and melt 4 tablespoons butter in a small saucepan. After the muffins have cooled for about 5 minutes, dip each muffin top in the butter and then in the cinnamon sugar mixture.
For lemon glazed blueberry muffins: While the muffins are baking mix 1 teaspoon lemon zest and 1/2 cup sugar in a small bowl. Bring ¼ cup lemon juice and ¼ 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 ¼ cup. After the baked muffins have cooled 5 minutes, brush the tops with glaze; then, working one at a time, dip the tops in the lemon sugar. Set upright on a wire rack; serve.