Memories and healthy recipes for your dinner table.

Blueberry Muffins

My kids have always been a fan of bananas and blueberries. They usually do not last very long around here making it difficult to snatch enough to bake with. Occasionally I get away with freezing enough to throw into a batch of pancakes or muffins. Mason can smell these blueberry muffins a mile away. It is a struggle to keep the muffins out of the kids hands until they have cooled enough to eat.

Tip: If using frozen blueberries keep them in the freezer until it is time to throw them in the flour.

Source: Baking Illustrated
2 cups flour
1 tbsp baking powder
1/2 tsp salt
1 large egg
1 cup sugar
4 tbsp unsalted butter, melted and cooled slightly
1 1/4 cups sour cream or plain yogurt
1 1/2 cups frozen or fresh blueberries, preferably wild

Preheat oven to 350 degrees.

Whisk the flour, baking powder and salt in a medium bowl until well combined. In another bowl whisk the egg thoroughly until light colored about 20 seconds. Add the sugar; whisk until thick and homogeneous about 30 seconds. Add the melted butter in 2-3 additions, whisking to combine after each addition. Add the sour cream in 2 additions, whisking until just combined.

Add the berries to the dry ingredients and gently toss just to combine. Add the sour cream mixture and fold with a spatula until the batter comes together and the berries are evenly distributed 25-30 seconds. Small ribbons of flour may remain. The batter should be thick. Do not overmix.

Divide the batter among 12 greased muffin cups. Bake until the muffins are light golden brown and a toothpick comes out clean, 25-30 minutes, rotating the back halfway through baking. Invert the muffins onto a wire rack to cool.

Variations:
Ginger or lemon glazed: mix 1 teaspoon grates ginger or lemon zest and 1/2 cup sugar in a bowl. Bring 1/4 cup lemon juice and 1/4 cup sugar to a simmer over medium heat. Stir to dissolve sugar. Simmer until the mixture is thick and syrupy and reduced to about 4 tablespoons. Brush cooled muffins with glaze, then dip the tops in the lemon or ginger sugar.

Variations:
Substitute the sour cream with plain or lemon flavored yogurt.