Description
Tender, moist blueberry muffins with a crackly top, yielding 12 muffins with precise weights and timing for consistent results.
Ingredients
Scale
- 250 g (2 cups) all-purpose flour
- 160 g (3/4 cup) granulated sugar
- 8 g (2 tsp) baking powder
- 1 g (1/4 tsp) baking soda
- 5 g (1 tsp) fine salt
- 1 large egg (about 50 g)
- 120 g (1/2 cup) sour cream or Greek yogurt
- 120 ml (1/2 cup) whole milk
- 85 g (6 tbsp) unsalted butter, melted and cooled
- 5 ml (1 tsp) vanilla extract
- 10 ml (2 tsp) lemon juice
- 200 g (1 1/4 cups) fresh blueberries
Instructions
- Preheat the oven to 205°C (400°F) and line a 12-cup muffin tin with liners or grease the cups well.
- Whisk together the flour, sugar, baking powder, baking soda, and salt in a bowl for about 10 seconds.
- In a separate bowl, whisk the egg, sour cream, milk, melted butter, vanilla, and lemon juice until smooth (about 30 seconds).
- Pour the wet mixture into the dry ingredients and stir with a spatula until just combined, about 10–15 strokes.
- Gently fold in the blueberries with 6–8 strokes, being careful not to break them.
- Divide the batter evenly into the muffin cups and bake at 205°C (400°F) for 5 minutes, then lower to 180°C (350°F) and bake for 15 minutes.
- Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
For taller domes, mound the batter and start baking at a higher temp for 5 minutes. Use room-temperature ingredients and avoid overmixing for the best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 270
- Sugar: 18g
- Sodium: 230mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1.5g
- Protein: 4g
- Cholesterol: 50mg