Blueberry Muffins
Absolutely delicious, and in this baker's opinion - better than Betty.
Equipment
- Stand mixer
- muffin tin Standard size - 12 muffins
Ingredients
- 1⅓ cup all-purpose flour
- 1 tsp baking powder
- ½ tsp kosher salt
- 8 Tbsp butter (1 stick) softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- 1 cup frozen blueberries unthawed (see note for alternative)
Instructions
- Preheat oven to 350℉
- Line muffin tin with cupcake liners or lightly grease with butter.
- In a medium bowl, stir together flour, baking powder, and salt.
- In a stand mixer with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy (see note on texture). Reduce the speed to low and slowly add the eggs and vanilla. Turn the mixer to medium speed and mix until well incorporated
- On low speed, add half of the flour mixture, half of the sour cream, and then the remaining flour mixture and sour cream. Mix until well incorporated and gently fold in blueberries.
- Using a ¼ cup measure, fill the prepared muffin cups ¾ full.
- Bake until a toothpick inserted into the center of a muffin comes out clean (about 25-30 minutes).
- Allow to cool at least 15 minutes before serving.
Notes
- Texture: The texture is basically decided based on how much air is whipped into the butter early on. Not much air and you'll have a texture more similar to a pound cake rather than a light fluffy muffin. You may need to scrape down the sides and whip a few times to get it light and airy.
- Frozen blueberries will work perfectly fine for this recipe, but if you want to get a texture a little closer to Betty Crocker's wild blueberries, find 'sweetened dried blueberries' (sometimes you can find this in the salad toppings section) You can use them as is, or lightly rehydrate by soaking them with water or rum for a couple of hours to plump them up a bit.