This weekend I stocked up on blueberries at the Farmer’s Market. According to farmers, we are having a booming blueberry crop in North Carolina this year because of our dry Spring. So, while your lawn could be hurting, it’s going to be a delicious summer. In the spirit of binging on blueberries, I put together my favorite blueberry muffins. There will be a time to be inventive — and this isn’t it. Blueberry muffins are classic, easy and the most amazing breakfast, snack or even dessert.
Stay tuned for more blueberry recipes this summer!
easy blueberry muffins, from cooks illustrated
- 2cups flour
- 1tablespoon baking powder
- 1⁄2teaspoon salt
- 1large egg
- 1cup sugar
- 4tablespoons butter, melted and cooled slightly
- 1 1⁄4cups sour cream
- 1 1⁄2cups blueberries
- Adjust oven rack to middle position and heat oven to 350 degrees. Spray standard muffin tin with nonstick vegetable cooking spray.
- Whisk flour, baking powder, and salt in medium bowl until combined. Whisk egg in second medium bowl until well-combined and light-colored, about 20 seconds. Add sugar and whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 2 or 3 steps, whisking to combine after each addition. Add sour cream in 2 steps, whisking just to combine.
- Add berries to dry ingredients and gently toss to combine. Add sour cream mixture and fold with rubber spatula until batter comes together and berries are evenly distributed, 25 to 30 seconds (small spots of flour may remain and batter will be thick). Do not overmix.
- Use ice cream scoop or large spoon to drop batter into greased muffin tin. Bake until light golden brown and toothpick or skewer inserted into center of muffin comes out clean, 25 to 30 minutes, rotating pan from front to back halfway through baking time. Invert muffins onto wire rack, stand muffins upright, and cool 5 minutes.