Blueberry muffins

Blueberry muffins with changes from Culinary Hill.

Simple no streusel topping

Ingredients

• 2 cups (250g) all-purpose flour (fluffed, spooned, and leveled)

• 1 1/2 teaspoons baking powder

• 1 teaspoon baking soda

• 1/2 tsp EACH salt, ground cinnamon

• 1/4 teaspoon ground ginger

• 6 tablespoons unsalted butter, room temperature

• 1/2 cup granulated sugar

• 1/3 cup packed light brown sugar

• 1/2 cup sour cream, room temperature (I used yogurt)

• 2 tablespoons vegetable oil

• 2 teaspoons vanilla extract

• 2 teaspoons lemon zest

• 2 eggs, room temperature

• 1/4 cup milk, room temperature

• 1 ½ cups fresh or frozen blueberries (don’t thaw)

Instructions

Prep: Preheat the oven to 350°F.  Insert the muffin liners (this helps prevent them from sticking). Set aside.

Dry Ingredients: Whisk the flour. (I weigh th flour), baking powder, baking soda, and spices together in a large bowl. Set aside.

Cream Butter and Sugars: Using a stand mixer with the paddle attachment (or a handheld mixer), beat the butter and sugars together on medium-high speed for 3 minutes.

Add Wet Ingredients: Add the sour cream, vegetable oil, vanilla extract, and lemon zest, and beat on medium to combine. Add the eggs one at a time, beating just until combined after each addition.

Alternate Ingredients: With the mixer on low, beat in the Dry Ingredients, alternating with the milk, just until combined. Stop when a few steaks of flour remain, then stir the rest by hand. In a separate bowl, toss the blueberries with 1 ½ teaspoons of flour, then fold them into the batter.

Assemble: Divide the mixture between the 12 liners, filling each to the top.

Bake and Cool: Bake at 350°F for 18–22 minutes or until a toothpick inserted in the center comes out barely clean. Let the pan rest for 5 minutes, then remove the muffins to a wire rack to cool.