I have loved moist blueberry muffins since the very first time my mother brought home a pack from the food market of a department store that she loved to shop at.
My search for the perfectly moist blueberry muffin started after tasting a tough and tasteless excuse at a bakery shop in Mall of the Emirates. At first nothing tickled my fancy, until I noticed the perfectly domed blueberry muffins peaking at me from the second shelf of the display.
The muffins looked perfectly proportioned with pools of deep purply blue sweetness. Unfortunately, the reality was far removed from my expectations. The texture was leathery from over mixing and the taste was like sweetened flavorless bread dough.
I cannot remember how I came upon this recipe for blueberry mufins, but I am happy that I did. I baked a batch, with a few adjustments, and was rewarded with delicious and moist blueberry muffins made tender by sour cream and bursting with fresh ripe fruit.
That was nearly two years ago to the day. At the time my deliciously moist blueberry muffins were photographed with my camera phone and somehow I never re-shot them.
I noticed that the recipe is quite popular and decided that enough is enough. I baked a batch of the moist blueberry muffins to use for a food styling workshop that I attended. When we were asked if there was anything that we absolutely wanted to try to style, I had to do the muffins.
Thanks to the hand models, the brilliant workshop presenter Fiona and fellow participant Lena, we have photos that highlight the true perfection of a moist and tender blueberry muffin.
I have updated the recipe and added the grated rind of 1 medium sized lemon as well and including gram measurements for the sugar and sour cream. The addition of the lemon rind was inspired by the Ricotta Blueberry loaf recipe that I made recently, but overlooked to take any photos. That will be on the blog soon (with photos if I can stop myself slicing into it while it’s hot).
- 1 large egg
- 200 grams fine granulated sugar (approximately 250 ml or 1 cup)
- ½ teaspoon finely grated lemon rind rubbed into the sugar (approximately rind of 1 lemon)
- 65 grams lightly salted butter, melted and cooled. If you prefer unsalted butter then add a pinch of salt to taste
- 1 teaspoon vanilla extract
- 285 grams sour cream (I used 20% fat), (approximately 310 ml or 1¼ cups)
- 350 grams cake flour (approximately 625 ml or 2½ cups)
- 15 ml baking powder
- 2 cups fresh blueberries + more for dotting on top
- Preheat the oven to 175 degrees celcius.
- Melt the butter in the microwave for 20 seconds or in a small pot on the stove. Set aside to cool until required.
- Whisk the egg until light and frothy, about 1 minute in a cake mixer and 3 minutes with a whisk.
- Add the sugar and whisk until light and fluffy, approximately 5-10 minutes.
- Add the melted butter in a steady stream and beat until well blended.
- Add the vanilla and sour cream and mix until just combined. Do not over mix or it will become watery.
- Sift the dry ingredients together and toss in the blueberries.
- Fold the egg mixture into the flour and blueberries.
- Use a metal spoon and take care not to over mix the batter or bash too many of the berries. An over mixed batter will result in a leathery textured muffin.
- The batter will be thick so ensure that all the berries are evenly distributed when apportioning it and place two berries on the top of each muffin.
- If you are using muffin liners then ensure that they are deep to hold the expanding batter.
- Bake for 35 minutes or until a tester comes out clean.
- Allow the muffins to cool in the pan for about 10 minutes before removing as the cake has a tender moist crumb and may break if removed while it is too hot.
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This was first published on 25 April 2015 and has since been updated.