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Blueberry Muffins

Smoking Egg

Ingredients

  • 2¼ cups King Arthur Unbleached All-Purpose Flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup (4 tablespoons) unsalted butter, at room temperature
  • ¾ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ½ cup sour cream or plain yogurt
  • 1½ cups blueberries, fresh or frozen
  • Coarse white sparkling sugar for garnish (optional)

Instructions

Yields: 12 muffins

Method: Indirect baking

Equipment: Muffin tin, paper liners

  1. Set the EGG for indirect cooking at 375°F/191°C and line a muffin tin with paper liners.
  2. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat the butter and sugar with a hand-held or stand mixer until light, fluffy, and almost white in color.
  4. Scrape down the bowl to make sure all the butter is incorporated. Add the eggs one at a time, beating well after each addition.
  5. Add the vanilla and sour cream (or yogurt) and mix until incorporated.
  6. Add the dry ingredients and mix on low speed just until the batter is smooth. It will be thick.
  7. Fold in the blueberries by hand.
  8. Scoop the batter into the prepared muffin cups, using a heaping ¼ cup for each. Sprinkle with regular granulated or coarse white sugar, if desired.
  9. Bake the muffins for 18 to 24 minutes.
  10. Remove them from the EGG, cool in the pan for 5 minutes, then transfer the muffins to a wire rack to finish cooling.

Tip:

This recipe works well with any kind of berry.

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