A little butter is essential… (:
I didn’t have enough brown sugar… so I topped it up with plain white sugar (:
Flour, baking powder, baking soda and some salt to be sifted over the batter later on
An egg – still waiting to bring this fellow to room temperature!
Do you know that Minnesota, USA has adopted the blueberry muffin as their official state muffin?
Cream the butter and sugar until light and fluffy
Beat in the egg
Some buttermilk (which I forgot to snap a photo of it)
The mixture looked curdly like this after the buttermilk is mixed in – don’t worry! It’ll be alright after the flour mixture is mixed in (which I forgot to take a photo of…)
Bake and enjoy!
Perfect-Oh-Perfect Blueberry Muffins
- Preheat oven to 185 degrees Celsius. Line muffin trays with paper liners or coat them with nonstick spray. Sift the flour, baking powder, soda and salt in a bowl and set aside.
- Beat the unsalted butter and brown sugar with an electric mixer in a separate bowl until light, pale in colour and fluffy. Add in the egg and beat until incorporated. Add in the sour cream / yoghurt / buttermilk and beat it in. The mixture will look curdly and ugly – but don’t worry!
- Fold in the flour mixture in two batches – do so very, very, very gently as you do not want to lose all the air that you’ve beaten in just now. Fold until the flour just disappears – I managed to survive with some specks of flour here and there. (: Gently fold in the blueberries.
- Using an ice-cream scoop or 1/4 measuring cup, scoop the batter into the paper liners or until they are 3/4 full. Bake for 25-30 minutes until the tops are golden and a skewer inserted to the middle of the muffin comes out clean.
- Remove the muffins from the trays and let cool on a wire rack – only if you can resist the temptation!
- Adapted from Smitten Kitchen’s Perfect Blueberry Muffins