April 22, 2015

16 | 52 Perfect Blueberry Muffins

Now. When a recipe title has the word 'perfect' in it I get sceptical.
Perfect. I almost feel like there's no way it could live up to the expectations.

But this recipe did. Big time.
I mean - it's Blueberry Muffins we're talking about.
But still. It's Blueberry Muffins, y'all!

And they really were perfect.

Perfect Blueberry Muffins

For 9-10 smaller muffins:

71 g (5 tablesoons) butter, softened
100 g (1/2 cup) sugar
1 egg
3/4 cup sour cream
1/2 teapsoon lemon zest, grated
191 g (1 1/2 cups) flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
100 g (3/4 cup) blueberries, fresh or frozen
  • Preheat oven to 190ºC (375ºF) and line muffin pan with paper liners.
  • Beat butter and sugar until light and fluffy. Add egg, then sour cream and lemon zest.
  • Add dry ingredients and mix until just combined. Carefully fold in blueberries.
  • Fill muffin cups 3/4 (for smaller muffins) or almost full (for bigger muffins).
  • Bake 25-30 minutes until tops are golden brown.
 they were gone so quickly - I wasn't even able to take a good picture of the inside!

My modifications:
None. But next time I would omit the lemon zest or reduce it a bit. In my opinion, the muffins would even be more perfect then.
I also used frozen blueberries and it worked very well. There really is no need to defrost them. My dough did kind of freeze when I added the frozen berries but that wasn't a problem.
Oh - but I did double the recipe and received 12 perfect standard sized muffins with a great muffin top. So if you would like your muffins to be on the bigger side with muffin top - please double the amounts above. If you like your muffins smaller and without muffin top - use the amounts above.

The taste:
Perfect! What more can I say? They taste exactly like I want them to taste. And they taste really American. I know, that might sound a bit weird but it's true.

What's your favorite and most perfect muffin recipe?

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