This recipe is so easy that my 7 year old can make it (supervised!). It only requires a whisk and a bowl and is perfect for weekend baking. The batter will be very thick once flour mixture is folded in – do not over mix – it’s supposed to be like that and little pockets of flour will disappear once baked.
2 cups unbleached all-purpose flour (10 ounces)
1 tbsp baking powder
1⁄2 tsp kosher salt
1 large egg
1 cup granulated sugar (7 ounces)
4 tbsp unsalted butter, melted and cooled slightly
1 1⁄4 cups sour cream (10 ounces)
1 1⁄2cups fresh blueberries, preferably wild
Adjust oven rack to middle position and heat oven to 350 degrees. Line 12 count muffin pan with paper liners.
Whisk flour, baking powder, and salt in medium bowl until combined. Whisk egg in second medium bowl until well-combined and light-colored, about 20 seconds. Add sugar and whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 2 or 3 steps, whisking to combine after each addition. Add sour cream in 2 steps, whisking just to combine.
Add berries to dry ingredients and gently toss to combine. Add to sour cream mixture and fold with rubber spatula until batter comes together and berries are evenly distributed, 25 to 30 seconds (small spots of flour may remain and batter will be thick). Do not over mix!
Use ice cream scoop or large spoon to drop batter into muffin tin. Bake until light golden brown and toothpick or skewer inserted into center of muffin comes out clean, 25 to 30 minutes, rotating pan from front to back halfway through baking time. Invert muffins onto wire rack, stand muffins upright, and cool 5 minutes.
Makes 12 muffins.
(Recipe adapted from Baking Illustrated)