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SUGAR & STILETTOS RECIPES
Nanci Christopher
July 8, 2009

Blueberry Muffins
From the Website of
KING ARTHUR FLOUR

Ingredients:

2 ¼ cups King Arthur unbleached all-purpose flour*
1 ½ 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, at room temperature
2 teaspoons vanilla extract
½ cup sour cream or plain yogurt
1 ½ cups blueberries, fresh or frozen
Coarse white sparkling sugar for garnish (optional)

* Any unbleached all-purpose flour will work but King Arthur is excellent.

MAKES 12 muffins.

PREHEAT OVEN to 375F degrees. Line a muffin tin with papers, and grease the papers (or use baking spray).

IN A MEDIUM BOWL, whisk together the flour, baking powder, baking soda, and salt, then set aside.

IN A LARGE BOWL, beat the butter and d sugar with a hand-held or stand mixer, until light, fluffy, and almost while 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 berries by hand.

SCOOP the batter into the prepared muffins 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, until a cake tester inserted in the center of one comes out clean. Remove them from the oven, cool in the pan for 5 minutes, then remove the muffins from the pan to finish cooling on a rack.

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