Grandma's Blueberry Muffins
Source of Recipe
Grandma Schnobrich
Recipe Introduction
Grandma made the BEST blueberry muffins! The best part of staying over at her house were the fresh baked goods in the morning.
List of Ingredients
- 2 cups (10oz) unbleached all purpose flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 large egg
- 1 cup (7oz) sugar
- 4 Tbsp unsalted butter - melted and cooled slightly
- 1 1/4 cups (10oz) sour cream
- 1 1/2 cups frozen blueberries (preferably wild)
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees.
- Spray standard muffin tin with nonstick vegetable cooking spray.
- Whisk flour, baking powder, and salt in a medium bowl until combined.
- Whisk egg in second medium bowl until well combined and light colored - about 20 seconds.
- Add sugar and whisk VIGOROUSLY until thick and homogenous - about 30 seconds.
- Add melted butter in 2 or 3 steps - whisking to combine ager each addition.
- Add sour cream in 2 steps again whisk just to combine.
- Add frozen berries to the DRY ingredients and gently toss to combine.
- Add sour cream mixture and fold wiht rubber spatula until the batter comes together and berries are evenly distributed - 25 to 30 seconds. DO NOT OVERMIX!!!!
- Use an ice cream scoop or large spoon to drop batter into a greased muffin tin.
- Baker until light golden brown and a toothpick or skewer inserted into center of muffin comes out clean. This is about 25 to 30 minutes. Rotating pan from front to back halfway through the baking time.
- Invert muffins onto a wire rack and stand muffins upright and cool 5 minutes.
Final Comments
TRICKS -
Use a whisk NOT a mixer
DO NOT OVERBEAT
Don't over fill the tins - they should have room to grow and expand - if you fill your will have muffins that spill out over the muffin tin.
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