Blueberry Muffins - Pilar Hernández's Chilean Kitchen
This is the classic recipe for blueberry muffins, just like the ones at Starbucks—delicious and fluffy. I made them for a birthday party; it was a breakfast-style gathering, so they seemed perfect for the occasion. I doubled the recipe I usually post and didn't fill them too much so they'd be a medium size. I got 32.
- 2 cups of all-purpose flour (no baking powder)
- 1 tablespoon of baking powder
- 1/2 teaspoon of salt
- 1 egg
- 1 cup of granulated sugar
- 4 tablespoons or 60 grams of unsalted butter, melted
- 1 1/4 cups of sour cream or plain yogurt (not skimmed)
- 1 1/2 cups frozen or fresh blueberries (I used fresh)
- Preheat oven to 350F or 180C. Grease the muffin tin or place paper cups in it.
- In a bowl mix the flour, baking powder and salt, stir with a fork.
- In another large bowl, place the egg and beat by hand with a fork or a whisk until the white and yolk are well combined (about 20 seconds). Add the sugar and beat until well mixed (about 30 seconds). Add the melted butter and mix well. Add half of the sour cream and then the rest, beating well until incorporated.
- Pour the blueberries into the flour mixture and gently stir with your hands so that they are coated in flour.
- Add the egg and sugar mixture to the flour mixture and stir with a spatula. You will get a very thick mixture, more batter than batter. Don't stir too much or they will turn out tough. Some traces of flour may remain.
- Using an ice cream scoop or other oiled spoon, divide the batter among the 12 paper cups.
- Bake until golden brown and a toothpick inserted into the center comes out clean. About 28-30 minutes.
- Remove immediately using a knife and let cool. Do not leave in the can as they will become soggy.
- Serve warm or at room temperature. Store in an airtight container for up to 3 days or freeze for up to 3 months.
How do I use a gas, electric, or convection oven? How long should I preheat the oven?
The best oven is a convection oven, and in general the heat should be from above and below with the fan on.
If you are making cookies and have an electric or gas oven, it may be necessary to increase the temperature from 180 to 190C for best results.
By far the most important thing is to preheat the oven for 20 minutes before putting in cakes, cookies, etc. If possible, buy an oven thermometer to avoid guesswork.
At what height should the grate be placed?
For cookies, cakes and sponges, place the rack in the middle of the oven and cook with heat above and below if possible and the fan turned on.
Why do so many doughs contain milk or yogurt?
Milk helps create doughs with a softer crumb, makes them brown more easily in the oven, and, because it adds fats and sugars, keeps doughs softer for longer. Milk also makes the crust of bread softer; if you want a crispy crust, don't add milk.
Description
Perfect, with the blueberries distributed throughout the muffin.
- 1 ¼ cups of sour cream or plain yogurt (non-skimmed)
