Of course, I fail with the pictures again. [Picture update!] I think when I’m baking things for other people, I just space out. I made these muffins for my book club that I run for the library I work for. They were a great accompaniment to our book Wild by Cheryl Strayed (check it out!).
Makes 9 to 10 standard muffins (for me, it made 12)
- 5 tablespoons (2 ½ ounces or 71 grams) unsalted butter , softened
- ½ cup (3 ½ ounces or 100 grams) sugar
- 1 large egg
- ¾ cup sour cream or plain yogurt (I used plain Greek yogurt)
- ½ teaspoon grated lemon zest (I’ve made this recipe with and without the zest, but if you have it, add it! It makes a difference. But it is also delicious without, so don’t run to the store just for this)
- 1 ½ cups (6 ¾ ounces or 191 grams) all-purpose flour
- 1 ½ teaspoon (7 grams or ¼ ounce) baking powder
- ¼ teaspoon (1 gram) baking soda
- ¼ teaspoon (2 grams) salt
- ¾ cup (3 ¾ ounces or 105 grams) blueberries, fresh or frozen (if frozen, don’t bother defrosting)
- Preheat oven to 375°F. Line a muffin tin with 10 paper liners or spray each cup with a nonstick spray.
- Beat butter and sugar with an electric mixer until light and fluffy. Add egg and beat well, then yogurt and zest.
- Put flour, baking powder, baking soda and salt into a sifter and sift half of dry ingredients over batter. Mix until combined. Sift remaining dry ingredients into batter and mix just until the flour disappears.
- Gently fold in your blueberries. The dough will be quite thick (and even thicker, if you used a full-fat Greek-style yogurt), closer to a cookie dough, which is why an ice cream scoop is a great tool to fill your muffin cups. You’re looking for them to be about ¾ full, nothing more, so you might only need 9 instead of 10 cups.
- Bake for 25 to 30 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean (you know, except for blueberry goo). Let cool on rack (ha), or you know, serve with a generous pat of butter.