Blueberry Muffins - Sweet Golden Crumb and Bursting with Berries

Hello Bakers,

It’s sad when there is nothing in the house for breakfast. When that happens to me - I know I am not taking good care of myself. This month we have been talking about baking as a form of self care - usually we are feeding other people or sometimes the act of baking something, just feeds our souls.

But what about breakfast? What about making (baking) sure we have something yummy for breakfast. The month started with bagels which many of you have made. Last week it was granola and this week the blueberry muffin that has a sweet golden crumb and is bursting with berries.

These blueberry muffins are great with a cup of hot steaming coffee. Make a batch and freeze the leftovers. Pull one out the night before and then reheat for a few minutes in your toaster oven or air fryer.

Yield: 10-12 Regular muffins - 5-6 jumbo muffins
Note: Recipe doubles easily

Equipment:
12 cup regular muffin tin or a 6 cup jumbo muffin tin,
lined with paper liners or brushed with pan spread or lightly sprayed with pan spray
Sifter
Stand or hand mixer with paddle attachment
Medium scoop (regular size) or large scoop (jumbo size)
Skewer or cake tester for testing doneness

Yield 6 Jumbo Muffins - 10-12 Regular Size Muffins

Ingredients
1 sticks (4 ounces, 113g) unsalted butter, room temperature
1/2 cup (3 1/2 ounces, 99g) granulated sugar
1 teaspoon vanilla extract
1 (1.78 oz, 50g) large eggs, lightly whisked together
1 1/3 cups, (6 oz, 170g) all purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup, (4 ounces, 113g) sour cream
6 ounces Blueberries, fresh or frozen
Extra flour for tossing with frozen berries

Preheat oven to 350 degrees

Sift together the flour, baking powder, baking soda and salt.
If using frozen blueberries with flour to coat lightly and put in the freezer until needed.
In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the butter, sugar and vanilla on medium speed until the mixture is light and fluffy, 8 to 10 minutes. Turn off the mixer and scrape down when necessary.

Creamed butter and sugar - light and fluffy - 8-10 minutes on medium speed

With the mixer off, add half the eggs, mix on low speed to start and then increase the speed to medium, mixing well after each addition. When the mixture changes from from shiny to dull (after about 45 seconds of mixing), add the next half of the egg mixture.

With the mixer off, sprinkle one-third of the dry ingredients over the butter and egg mixture. Mix on low speed just until the dry ingredients disappear.
Add half of the sour cream and mix on low speed just until the sour cream disappears.
Add the second third of the dry ingredients and mix just until the flour disappears.
Add the remaining sour cream, mix until just combined and add the remaining dry ingredients mixing just until the dry ingredients disappear. The goal is not to overmix - if a little flour remains on the side of the bowl, use a spatula to incorporate it by hand.
Stir in berries lightly.
Scoop the batter into the prepared pans.
Top with. desired toppings, streusel, butter streusel, cinnamon sugar or cinnamon sugar or leave plain.
Bake at 350 for 25 minutes before the first check. They should be an overall golden brown and a cake tester in skewer inserted into the center of a center muffin should come out clean. They usually take a few more minutes beyond the 25 - but everyone’s oven is different.
Let cool for 10 minutes in the pan, then remove to a wire rack to cool.