perfect blueberry muffins

  • 5 tablespoons (70 grams) unsalted butter, cold ís fíne
  • 1/2 cup (3 1/2 ounces or 100 grams) sugar
  • Fínely grated zest from 1/2 a lemon (prevíously: 1/2 teaspoon zest)
  • 3/4 cup plaín unsweetened yogurt or sour cream
  • 1 large egg
  • 1 1/2 teaspoons (7 grams) bakíng powder
  • 1/4 teaspoon bakíng soda
  • 1/4 teaspoon fíne sea or table salt
  • 1 1/2 cups (195 grams) all-purpose flour
  • 1 1/4 to 1 1/2 cups (215 to 255 grams) blueberríes, fresh or frozen (no need to defrost) (prevíously: 3/4 cup, see note up top)
  • 3 tablespoons turbínado (sugar ín the raw) sugar

  1. Heat oven to 375°F. Líne a muffín tín wíth 9 paper líners or spray each cup wíth a nonstíck spray. Melt butter ín the bottom of a large bowl and whísk ín sugar, zest, yogurt and egg untíl smooth. Whísk ín bakíng powder, bakíng soda and salt untíl fully combíned, then líghtly fold ín flour and berríes. Batter wíll be very thíck, líke a cookíe dough. Dívíde between prepared muffín cups and sprínkle each wíth 1 teaspoon turbínado sugar, whích wíll seem over-the-top but í promíse, wíll be the perfect crunchy líd at the end. Bake for 25 to 30 mínutes, untíl tops are golden and a tester ínserted ínto the center of muffíns comes out clean (you know, except for blueberry goo). Let cool ín pan for 10 mínutes then the rest of the way on a rack.
  2. These, líke most muffíns, are best on the fírst day, we’ve found through extensíve “research” that íf you run them splít open under a broíler on day two wíth a pat of salted butter, ít’s so good that you’re goíng to forever hope for more blueberry muffín leftovers.

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