Blueberry Muffins, no topping

I am fully aware that there is a Blueberry Muffin recipe already on this blog. But that one has a topping. And while good, it tastes different from this one? Okay, I know that some people think a blueberry muffin is a blueberry muffin, good however it was prepared. But I am one of those people that truly appreciates the nuances of different blueberry muffin recipes. As long as I get to eat a great many blueberry muffins in gaining that appreciation, that is. 


When I was making this recipe I was surprised. The batter had an almost cookie like consistency that literally has to be scooped into the muffin tin. If you overturned the bowl and tried to pour it, you'd probably just end up with a whole bowl's worth of muffin batter on your counter. I didn't know what to expect, because the texture of muffins and the texture of cookies just doesn't really seem the same to me. When I brought these out of the oven, I totally got it. The muffins are dense, but not hockey puckish, and they are so full of blueberries! 

Blueberry Muffins (adapted from Brown Eyed Baker and Cook's Illustrated)

1 cup all-purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
½ teaspoon salt
1 egg
1 cup granulated sugar
4 tablespoons (2 ounces) unsalted butter, melted and cooled slightly
1¼ cups sour cream
1½ cups frozen or fresh blueberries

1. Preheat the oven to 350 degrees F. Grease a standard 12-cup muffin tin (or line with paper liners) and set aside.

2. Whisk the flour, baking powder and salt in a medium bowl untill combined. Whisk the egg in a separate medium bowl until well-combined and light-colored, about 20 seconds. Add the sugar and whisk vigorously until thick, 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 very thick. Do not overmix.

4. Using a large spoon or a cookie scoop sprayed with nonstick cooking spray, divide the batter amount the muffin cups. Bake until the muffins are light golden brown and a toothpick or thin knife inserted into the center of a muffin comes out clean, 25 to 30 minutes, rotating the pan from front to back halfway through the baking time. Immediately remove muffins to a wire rack and cool for at least 5 minutes. Serve immediately or at room temperature. Store leftovers in an airtight container at room temperature.