Put the frozen blueberries and cake flour B in a bowl and toss with a spatula.
In another bowl, mix the butter, sugar, and salt with a hand mixer on medium speed for 1 minute.
Add the eggs in 6–7 additions, mixing with the hand mixer on high speed. Each time you add more egg, be sure to scrape down the sides of the bowl cleanly with a spatula.
Add the lemon zest and mix for 30 seconds.
Add the sifted cake flour A and baking powder and fold in gently with a spatula.
Add the blueberries from step 1 and the sour cream to the batter from step 5 and fold in gently with a spatula.
Fill the muffin cups about 90% full, sprinkle lightly with turbinado sugar, and bake in an oven preheated to 170℃ for 25 minutes.
Remove the baked muffins from the pan and let them cool on a cooling rack.
Tips
The whole house fills with the sweet smell of blueberries while they bake, which makes for a happy baking session.
A piping bag or an ice cream scoop makes filling the cups easy.
Stored airtight, they keep at room temperature for up to 5 days.
Blueberry Muffins
Equipment: oven, mixing bowl, kitchen scale, sieve
Ingredients (9 pieces)
- unsalted butter 155g
- egg 150g
- cake flour 180g, cake flour A
- cake flour 10g, cake flour B, for coating the blueberries
- baking powder 8g
- sugar 145g
- salt 1g
- sour cream 60g
- lemon 4g, zest
- blueberries 150g, frozen
- turbinado sugar 10g
Instructions
1. Put the frozen blueberries and cake flour B in a bowl and toss with a spatula.
2. In another bowl, mix the butter, sugar, and salt with a hand mixer on medium speed for 1 minute.
3. Add the eggs in 6–7 additions, mixing with the hand mixer on high speed. Each time you add more egg, be sure to scrape down the sides of the bowl cleanly with a spatula.
4. Add the lemon zest and mix for 30 seconds.
5. Add the sifted cake flour A and baking powder and fold in gently with a spatula.
6. Add the blueberries from step 1 and the sour cream to the batter from step 5 and fold in gently with a spatula.
7. Fill the muffin cups about 90% full, sprinkle lightly with turbinado sugar, and bake in an oven preheated to 170℃ for 25 minutes.
8. Remove the baked muffins from the pan and let them cool on a cooling rack.
https://hong-recipe.pages.dev/en/recipes/blueberry-muffin/
Hong's Recipe
