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
- Set the EGG for indirect cooking at 375°F/191°C and line a muffin tin with paper liners.
- In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and sugar with a hand-held or stand mixer until light, fluffy, and almost white in color.
- Scrape down the bowl to make sure all the butter is incorporated. Add the eggs one at a time, beating well after each addition.
- Add the vanilla and sour cream (or yogurt) and mix until incorporated.
- Add the dry ingredients and mix on low speed just until the batter is smooth. It will be thick.
- Fold in the blueberries by hand.
- 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.
- Bake the muffins for 18 to 24 minutes.
- 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.
