It's blueberry time again. Every year this time of summer there is a glut of blueberries in the grocery aisle. I thought of baking this with a new recipe from my reliable The New Best Recipe cookbook. I readily found out after taking the muffins out of the pan that I needed paper cases for these. They soon began listing on one side due to collapsing blueberries as they cooked and the cake itself was quite soft which really was not a problem. It was just some aesthetic thing. The topping, by the way, is optional. You can eat straight from the oven as is or put on some topping of your choice.
Blueberry Muffins
260 g [2 cups] plain flour
1 Tbsp baking powder
1/2 tsp fine salt
1 large egg
200 g [1 cup] granulated sugar
60 g [1/4 cup] unsalted butter - melted
300 g [1 1/4 cups] sour cream
200 g [heaping 1 cup] fresh blueberries
*Topping 1:
50 g [1/4 cup] granulated sugar
1/4 tsp ground cinnamon
melted butter
*Topping 2:
50 g [1/4 cup] granulated sugar
1/4 cup lemon juice
lemon zest
100 g [1/2 cup] sugar
- Preheat oven to 180°C/fan 160°C/350°F. Grease a 12-cup muffin pan or line with paper muffin cases.
- Mix the flour, baking powder, and salt in a bowl.
- In another bowl, whisk the egg then add the sugar. Mix well.
- Add the butter and then the sour cream. Mixing well after each addition.
- Stir in the blueberries into the flour mixture and stir to combine.
- Using a spatula, add the flour mixture into the egg mixture. Mix just enough to combine.
- Divide the batter in the prepared muffin tin.
- Bake for 25-30 minutes.
- Cool in pan for about 5 minutes. Remove from pan and cool on a wire rack.
- *For topping 1: While still warm, brush melted butter on top and dip in the combined sugar and cinnamon.
- *For topping 2: Combine the lemon zest and 1/2 cup sugar, set aside. Cook the lemon juice and 1/4 cup sugar in a saucepan over medium heat until the sugar is dissolved. While the muffins are still warm, brush top with the lemon syrup and then dip the top into the lemon sugar.
