This muffin is the one to go to for a well-behaved, consistent recipe. It does very well with any kind of berry.
Recipe courtesy of King Arthur Flour. For more information, visit KingArthurFlour.com.
2 1/4 cups King Arthur Unbleached All-Purpose Flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup (4 tablespoons) unsalted butter, at room temperature
3/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup sour cream or plain yogurt
1 1/2 cups blueberries, fresh or frozen
Coarse white sparkling sugar for garnish (optional)
Set the EGG for indirect cooking at 375°F/191°C and line muffin tin with papers.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt, then 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. Start the mixer at low speed until the ingredients are incorporated, then gradually increase speed to medium-high until the desired color and texture are reached.
Scrape down the bowl to make sure all the butter is incorporated then 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 berries by hand.
Scoop the batter into the prepared muffin cups, using a heaping 1/4-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 remove the muffins from the pan to finish cooling on a rack.
*Tip: This recipe works well for any kind of berry.
Yields 12 muffins