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Pendulum Court Café  
the pendulum court café
NDFS 375 lab
Located in the ESC
Week 2 - Blueberry Sour Cream Muffins
2 cups   unbleached flour
1 tablespoon   baking powder
1/2 teaspoon   salt
1   large egg
1 cup   sugar
4 tablespoons   unsalted butter, melted and cooled slightly
1 and 1/4 cups   sour cream
1 and 1/2 cups   frozen wild blueberries
1. Adjust oven rack to middle position and heat oven to 350 degrees. Spray standard muffin tin with nonstick vegetable cooking spray.
2. Whisk flour, baking powder, and salt in medium bowel until combined. Whisk egg in second medium bowl until well-combined and light-colored, about 20 seconds. Add sugar and whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 2 or 3 additions, whisking to combine after each addition. Add sour cream in 2 additions, whisking just to combine.
3. Add frozen berries to dry ingredients and gently toss just to combine. Add sour cream mixture and fold with rubber spatula until batter comes together and berries are evenly distributed, 25 to 30 seconds. (Small spots of flour may remain and batter will be thick. Do not overmix.)
4. Use ice cream scoop or large spoon to drop batter into greased muffin tin. Bake until light golden brown and toothpick or skewer inserted into center of muffin comes out clean, 25 to 30 minutes, rotating pan from front to back halfway through baking time. Invert muffins onto wire rack, stand muffins upright and cool 5 minutes. Serve as is or use one of the toppings below.