Blueberry Muffins

★★☆☆☆

Prep: 20 mins Cook: 35-40 mins Serves: 7 large or 12 regular

Ingredients

Topping:
½ cup all-purpose flour
⅔ cup brown sugar, well packed
¼ teaspoon ground cinnamon
⅛ teaspoon freshly ground nutmeg
4 tablespoons unsalted butter, room temperature
Muffins:
2 cups all-purpose flour
¾ teaspoon baking powder
⅜ teaspoon baking soda
¾ teaspoon kosher salt
6 tablespoons unsalted butter, room temperature
¾ cup sugar
2 tablespoons brown sugar
1 lemon, zested
2 teaspoons vanilla extract
1 whole egg, room temperature
1 egg yolk, room temperature
½ cup plus 2 tablespoons sour cream
1½ cups fresh or frozen blueberries
1 tablespoon all-purpose flour

Instructions

1. Preheat oven to 375°F. Prepare the topping by mixing all the ingredients in a bowl until it turns into uniform clumps. Refrigerate until ready to sprinkle on muffins.
2. Prepare regular muffin tins with 7 large liners (or divide into 12 regular-sized muffins).
3. Whisk together the flour, baking soda, baking powder and salt in a bowl, set aside.
4. Cream the butter, sugars and zest together on medium speed in a stand mixer with the paddle attachment until light and fluffy, about 4 minutes. Add vanilla. Add the egg and yolk, one at a time, mixing on low just until combined. The mixture may seem curdled from the liquid addition but will come together.
5. Add half the flour and half the sour cream. Mix on low until combined. Add the remaining flour and sour cream.
6. Toss the blueberries with flour and immediately fold them into the batter with two or three gentle stirs (if using frozen berries, keep frozen until this step). Avoid overmixing or the batter will turn purple then gray. Scoop into the muffin liners.
7. Sprinkle the topping over the muffins. Bake for 35-40 minutes (20-25 minutes for smaller muffins) or until golden brown and a tester comes out with moist, but not wet, crumbs. Cool slightly and serve warm or at room temperature.

If using King Arthur Baking all-purpose flour, use a few tablespoons less as it has more protein and will make muffins less soft and fluffy. Keep frozen blueberries frozen until the last minute. Muffins can be frozen and reheated in a warm oven for about 10 minutes to serve. Use spoon and sweep method for measuring flour if not weighing ingredients - spoon flour into measuring cup and sweep top clean with a knife to aerate and avoid dense packing.

Wine Pairing: None