Blueberry Muffins with cinnamon and sugar

Blueberry Muffins with cinnamon and sugar

Makes 12

When making the batter, be sure to whisk vigorously in step 2, then fold carefully in step 3. You should not see large pockets of flour in the finished batter, but small occasional sprays may remain. A large spoon sprayed with nonstick cooking spray ensures clean dispensing when transferring to the cups in the muffin tin.

2 cups unbleached all-purpose flour
1 TB baking powder
1/2 tsp salt
1 large egg
1 cup sugar
4 TB (1/2 stick) of unsalted butter, melted and cooled slightly
1 1/4 cups sour cream
1 1/2 cups frozen or fresh blueberries
1/2 cup sugar
1/2 tsp ground cinnamon
4 TB unsalted butter

1. adjust oven rack to the middle position and heat the oven to 350 degrees. Grease a standard 12 cup muffin tin and set aside.

2. Whisk the flour, baking powder, salt in a medium bowl until combined. whisk the egg in a second medium bowl until well combined and light colored, about 20 seconds. Add the sugar and whisk vigorously until thick and homogeneous, about 30 seconds; add the melted butter in 2 or 3 additions, whisking to combine after each addition. Add the sour cream in 2 additions, whisking just to combine .

3. Add the berries to the dry ingredients and gently toss just to combine. Add the sour cream mixture and fold with a rubber spatula until the batter comes together and the berries are evenly distributed, 25 to 30 seconds. ( Small spots of flour may remain and the batter will be thick. Do not overmix.)

4. Using a large spoon sprayed with nonstick cooking spray to prevent sticking, divide the batter among the greased muffin cups. Bake until the muffins are light golden brown and a toothpick or skewer comes out clean, 25 to 30 minutes, rotating the pan from front to back halfway through the baking time. Invert the muffins onto a wire rack, stand the muffins upright and cool 5 minutes.

5. While the muffins are cooling, mix 1/2 cups sugar and 1/2 tsp ground cinnamon in a small bowl and melt 4 TB butter in a small saucepan. After the baked muffins have cooled 5 minutes, working one at a time, dip the top of each muffin in melted butter and then cinnamon sugar. Set the muffins upright on a wire rack; serve

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