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Basic Blueberry Muffins
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Basic Blueberry Muffins -- Good Ones

A very good recipe for basic blueberry muffins. These are rather large, which is a good thing in my opinion! They also have nice crowns.
Course Breakfast
Cuisine American
Keyword Basic Blueberry Muffins, Fine Cooking, Sour Cream
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 18
Author Anna
Cost 5

Ingredients

  • 3 ½ cups unbleached all-purpose flour (1 pound)
  • 4 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ⅓ cups granulated sugar
  • 5 ounces butter, melted and cooled slightly (140 grams)
  • 1 cup whole milk
  • 1 teaspoon vanilla or other extract/flavoring
  • 1 cup sour cream or crème fraiche
  • 2 large egg at room temperature
  • 1 large egg yolk
  • 1 ½ cups frozen blueberries

Instructions

  • Preheat oven to 350 degrees F. Grease 18 muffins cups or line with paper liners.
  • In a large mixing bowl, sift together the flour, baking powder, baking soda and salt; mix well.
  • In a medium mixing bowl, whisk together the sugar, butter, milk, vanilla, sour cream, eggs and yolk.
  • Pour the wet ingredients into the dry and fold gently with a rubber spatula until the dry ingredients are mostly moistened. The batter will be lumpy and there will be streaks of flour. Choose an add-in. I used blueberries, but you can use a cup and half of other types of frozen fruit. Fold add-in into batter and at this point, make sure all the flour in incorporated.
  • Using a measuring spoon for scooping, scoop batter into tins. It should be slightly stiff and go up and over the top by about ¾ inch. Bake for 30-35 minutes. Let the tin cool on a rack for 15 to 20 minutes.
  • Makes 18 muffins (or 12 large bakery style muffins)

Notes

If desired, make a glaze. The recipe suggests the following:
3 cups confectioner's sugar plus one of the liquid ingredients below.
--- 6 tablespoons water, mixed with a little cinnamon
--- 1 cup maple syrup
--- 6 tablespoon orange juice
--- 6 tablespoons pineapple juice,