William Breenberg's Sour Cream Blueberry Muffins
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Hello, World!
(slightly adapted from "The William Greenberg Dessert Cookbook")
Ingredients:
2 cups all-purpose flour, I like Hecker's unbleached, plus 2 teaspoons to coat the berries
1 Tablespoon baking powder
1/4 teaspoon salt
1 1/2 cups full fat sour cream
1 cup sugar
1 egg
2 Tablespoons unsalted butter, melted and cooled
1 teaspoon pure vanilla extract
2 cups fresh blueberries, rinsed and dried
2-3 Tablespoons raw, turbinado or cane sugar for sprinkling, optional
Make the muffins:
Place the rack in the center of the oven and preheat to 350 degrees F. Line a standard 12 cup muffin tin with paper liners.
Place a strainer over a large bowl, sift the flour baking powder and salt through it.
In a medium size bowl, whisk together the sour cream, the sugar, egg, melted butter and vanilla until smooth. Pour over the flour, and gently stir or fold the mixture just until all of the flour is incorporated.
Sprinkle about 2 teaspoons of flour over the berries, tossing to coat them with the flour. Gently stir or fold in the blueberries so they are evenly distributed throughout the batter. Scoop the batter into the muffin cups about 3/4 full. Try to have the same amount in each cup. If you like, sprinkle the tops with the sugar.
Bake until golden and a toothpick inserted in the center comes out clean, about 20-25 minutes. They can be kept at room temperature lightly covered for 2 days or frozen in an airtight container for 2 months.
Makes 12 muffins. YUM!
LESSONS Learned:
1. Make sure to dry the berries well. To dry them-- lay a few sheets of paper towels on a rimmed baking sheet. Rinse the berries and place on the lined pan. Roll the berries back and forth on the pan to remove the moisture.
2. Don't overmix the batter! Stir just until all the flour is incorporated.
3. To stop the berries from all sinking to the bottom, make sure to sprinkle them with a little flour before gently stirring them into the batter.
4. If you have it, a small ice cream scoop will make easy work out of filling the muffin cups.
5. If you have turbinado sugar on hand, sprinkle the tops of the muffins before baking for a crunchy top.