Best Blueberry Muffins
 
 
Author:
Serves: 9 to 10 standard sized muffins
Ingredients
  • 5 tablespoons of unsalted butter, softened (2½ oz or 71 grams)
  • ½ cup of sugar (3½ oz or 100 grams)
  • 1 large egg
  • ¾ cup of sour cream or plain yogurt
  • ½ teaspoon of grated lemon zest
  • 1 and ½ cups of all purpose flour (6 and ¾ oz or 191 grams)
  • 1 and ½ teaspoon of baking powder (1/4 oz or 7 grams)
  • ¼ teaspoon of baking soda (1 gram)
  • ¼ teaspoon of salt (2 grams)
  • ¾ cup of blueberries (3 and ¾ oz or 105 grams)*
Instructions
  1. Preheat oven to 375F.
  2. Line a muffin tin with 10 paper liners or spray each cup with non stick spray.
  3. Beat butter and sugar with an electric mixer (or stand mixer) until light and fluffy.
  4. Add the egg and beat well, then add the yogurt or sour cream and the lemon zest.
  5. In a sifter, add the flour, baking powder, baking soda and salt and sift half the dry ingredients into the batter and mix until combined.
  6. Then sift the remaining half of the dry ingredients into the batter and mix just until the flour disappears (be careful not to over mix).
  7. Then gently fold in your blueberries.
  8. Fill your muffin liners or tins about ¾ full.
  9. Bake for about 25 to 30 minutes, until the tops are golden and a tester inserted into the centre of the muffins comes out clean.
Notes
*if using frozen blueberries, do not bother defrosting
**the dough will be thick (even thicker if you are using Greek yogurt) and so scoop them out using an ice cream scooper to fill your muffin tins.
Recipe by sprinkles and sauce at https://sprinklesandsauce.com/best-blueberry-muffins/