Blueberry Muffins
Blueberry Muffins
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| Yield: | 12 muffins |
Ingredients
Ingredient Section
- 2 1/4 cups King Arthur Unbleached All-Purpose Flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup (4 tablespoons) unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup sour cream or plain yogurt
- 1 1/2 cups blueberries, fresh or frozen
- coarse white sparkling sugar for garnish (optional)
Directions
1) Preheat the oven to 375°F. Line a muffin tin with papers, and grease the papers.
2) In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt, then set aside.
3) In a large bowl, beat the butter and sugar with a hand-held or stand mixer, until light, fluffy, and almost white in color. Start the mixer at low speed until the ingredients are incorporated, then gradually increase speed to medium-high until the desired color and texture are reached.
4) Scrape down the bowl to make sure all the butter is incorporated, then add the eggs one at a time, beating well after each addition.
5) Add the vanilla and sour cream or yogurt, and mix until incorporated.
6) Add the dry ingredients and mix on low speed just until the batter is smooth. It will be thick.
7) Fold in the berries by hand.
8) Scoop the batter into the prepared muffin cups, using a heaping 1/4-cup for each. Sprinkle with regular granulated or coarse white sugar, if desired.
9) Bake the muffins for 18 to 24 minutes, until a cake tester inserted in the center of one comes out clean. Remove them from the oven, cool in the pan for 5 minutes, then remove the muffins from the pan to finish cooling on a rack.
Reviews
05/21/2012- I baked these this afternoon and could'nt wait for them to cool to eat three. They are moist and not too sweet. I did fold in my dry ingredients and blueberries and remove to a cooling rack immediately. I will try with lemon next time to elevate the blueberries.
04/11/2012- Delicious! I topped them them a reduction of 1/4 cup sugar and 1/4 cup lemon juice at medium heat down to 4 Tb. Then dipped them in 1/4 cup sugar and 1/2 tsp. lemon zest after they were baked.
- 03/04/2012
- They were perfect in taste, texture and appearance. Will definately become a staple in our home.
- 02/01/2012
- Great muffin recipe. I substituted 2 bananas and a half cup of walnuts for the berries and they were delicious. I can't wait to try more variations. This is a perfect base recipe. The muffins were a little crispy on the outside and moist inside. We loved them.
- 11/13/2011
- I made these this morning using half white whole wheat flour, measuring carefully, and milk that I soured with vinegar. The batter was VERY stiff but they baked up fine; in fact, this must be the key to a nicely domed top as I usually get rather flat muffins. The berries were frozen so the dough was a bit purply, but we don't mind. The only reason I deducted a star is I didn't care for the vanilla. I think next time I'll sour the milk with lemon juice and add some zest. I made a double batch and used half in the KA blueberry coffee cake recipe to take to a party this afternoon. I'll rate that after I taste it.
- 09/28/2011
- I intended to send in blueberry muffins for my daughter's birthday treat at school. I made the recipe once using frozen wild blueberries, and the muffins turned out the most awful shade of blue-green (NOT the fault of the recipe). Very unappetizing. So, I made the muffins again using chocolate chips instead. But I experienced other problems during the first run that warranted tweaking the recipe the second time around. 375 degrees was too hot - at 18 minutes, all the muffins were overbaked and some had even burned. The second time, I turned the oven down to 350 degrees and baked for about 18 minutes. The batter was also VERY stiff, so the second time around, I added 1/4 milk to soften up the batter for easier scooping. I used sour cream, 3 cups of chocolate chips, and sprinkled turbinado sugar on top. I used a large scoop (equivalent to 1/4 cup) and paper liners. They domed up beautifully. This recipe produces a classic muffin texture - sturdy, firm (but maybe a tad on the dry side), and is not too sweet. I'd make these again as chocolate chip muffins but will look elsewhere for a better blueberry muffin recipe.
I am sorry for the struggles you experienced. It sounds as though your oven may be running a tad hot. Also be sure that you are not measuring too much flour in your dough. Here is how we recommend measuring flour by volume: http://www.kingarthurflour.com/recipe/measuring-flour.html I hope this is helpful. ~Amy
- 08/08/2011
- This is the first blueberry muffin recipe I've really liked. The muffin part is cakey and has a lovely flavor (I used vanilla yogurt), and it doesn't crumble apart. Mine seemed a little dense - I wonder if that's because I doubled the recipe (maybe beating in 4 eggs mixed it too much?), but overall I was very happy and will definitely make again!
Beating in the eggs shouldn't have made them dense as long as you didn't over-mix after the dry ingredients were added. ~Amy
- 08/06/2011
- These were great! I had to make one change...well, three. I didn't have any sour cream or yogurt, but did have some Lifeway Strawberry Keifer milk, so put in 4 oz of that instead of the sour cream, and I also did about 1/3 whole wheat flour to 2/3's all purpose flour. Also, by accident, I put in a tsp of baking soda, so probably ended up with about 3/4 tsp. baking soda after taking some of the excess out. I don't know if the keifer milk helped to keep them from being too dry, but the recipe turned out beautifully. Baked it in a large 14 oz. ramkin with Demerara sugar sprinkled on top for about 28 minutes. The rest went into the refrigerator with a second batch baked today. Wonderful recipe!
Also, I have discovered measuring by weight, and it has revolutionized and simplified my baking experience! Being a perfectionist and trying to get the perfect amount of flour measured out by using a measuring cup and sifting...it took forever to put a recipe together! Anyway, love the King Arthur products!!!
I am pleased you love this recipe so much. Measuring by weight is the best! Elisabeth
- 07/09/2011
- I can't say enough good things about these muffins!! I divide the dough between six jumbo muffin cups and extend the bake time by about 10 minutes.
- 07/09/2011
- This recipe was exactly what I wanted, high rising muffin with a perfect domed top. Tender and moist inside.
