Sour cream blueberry muffins (Claire Saffitz's mother's recipe, halved)
Claire Saffitz x Dessert Person · ♥ 18.9K likes · 577.8K views · 19 min video
Read about blueberries in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 stick butter
- ½ cup sour cream
- 1 whole egg
Preheat the oven to 375; a hotter oven gives more of a dome.
Beat the room-temperature butter until very smooth; gradually add the sugar so it is well incorporated and the butter lightens in color.
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
Mix the flour with the baking powder, baking soda and kosher salt.
By hand with the spatula, add a third of the flour, half the sour cream, another third of the flour, the rest of the sour cream, and end with flour.
Alternating flour and sour cream
- frozen blueberries
Add frozen blueberries, so they do not turn the batter purple or get crushed.
Adding the frozen blueberries
Portion into paper-lined muffin cups with a scoop, two scoops per cup; water in empty cups is optional.
Portioning and the demerara top
- ½ cup white sugar
Bake on the middle rack about 25 minutes at 375; done by smell at about 21 minutes.
Remove from the pan right away one at a time onto a rack, since they keep cooking in the pan; cool until just warm.
Unmolding and cooling