- 12
Ingredients
- 1 c. (130g) All Purpose F;our
- 1/2 (2.5g) teaspoon Baking Powder
- 1/2 (2.5g) teaspoon Baking Soda
- 1 stick (113g) Unsalted Butter
- 1/2 cup [100g) Granulated Sugar
- 1 (50g) large Egg
- 1 T Vanilla Extract
- 1 / 2cup Sour Cream (121g)
- 1 1/2 cup Frozen Blueberries (168g)
Preparation
Step 1
In the bowl of the Kitchen Aid with the paddle attachment, cream the butter with the sugar and until very light and fluffy.
Add the egg with the vanilla and scrape the sides of the bowl to mix well.
Combine all the dry ingredients together and add all at once to the creamed butter mixture. Mix just until combined- do not overmix.
Next add the sour cream (you can sub in heavy cream or buttermilk here) and mix well.
Do not use the Kitchen Aid to add the blueberries or they will get mashed and crushed, simply mix them in with a wooden spoon or spatula.
Quick Streusel For Muffin Tops:
3 Tablespoons Sugar
3 Tablespoons Brown Sugar
3 Tablespoons All Purpose Flour
1 teaspoon Cinnamon
3 Tablespoons Butter Cold
Combine everything except the butter together in a medium sized bowl.
Chop the butter into tiny pieces and then work it through the flour mixture in the bowl until it resembles damp sand. It should clump together slightly when you grab a fistful of it.
It should not be dry and crumbly. If it is too dry and crumbly add a teaspoon of water until it is clumping.
Sprinkle this mixture onto a parchment lined sheet pan and place in the freezer until you are ready to use it, this way it doesn’t just melt all over the tops of your muffins when you bake them!
Bake at 375 degrees F until they get what we call “The jump”, about 15 minutes into baking
Then turn the oven down to 325-335 degrees F and continue baking for the remaining time which will be approximately another 25 minutes.
When the center springs back when you press gently.
Muffins can be stored at room temperature for up to 4-5 days. They will get stale before they go bad.
You can store muffins in the freezer wrapped well for up to 2 months.
**Please note:
This muffin is a basic muffin base which means it can be substituted with ANY OTHER berry of your choice, OR chocolate chips, or nuts, or anything you wish to use for your muffins