← Nouns Cooking · American

Ingredients

• 280 g plain flour
• 2 tsp Baking powder
• ½ tsp Bicarbonate of soda
• ½ tsp Salt
• 115 g unsalted butter, melted and cooled
• 175 g Sugar
• 2 large eggs
• 2 tsp Vanilla extract
• 120 ml sour cream or plain yogurt
• 120 ml Milk
• 1 lemon, zest only (optional)
• 225 g blueberries, fresh or frozen
• 2 tbsp coarse sugar, for the tops

Method

1. Heat the oven to 200°C (400°F) and line a 12-hole muffin tin with paper cases.
2. Whisk the flour, baking powder, baking soda and salt in a large bowl. Take out 1 tbsp of the mix and toss it with the blueberries.
3. In another bowl, whisk the melted butter and sugar, then the eggs one at a time, followed by the vanilla, sour cream, milk and lemon zest.
4. Pour the wet mix into the dry and fold with a spatula until just combined; a few streaks of flour are fine. Gently fold in the blueberries.
5. Divide between the cases, filling them almost to the top, and sprinkle with coarse sugar.
6. Bake for 20–24 min, until domed, golden and a skewer in the centre comes out clean. Cool in the tin for 5 min, then on a rack.

Tips

• Use frozen berries straight from the freezer so they don’t bleed purple through the batter.
• Overmixing makes muffins tough and tunnelled; stop as soon as the flour disappears.

Sources

Written in our own words after cross-checking these recipes:

King Arthur Baking Jo Cooks