Homemade Blueberry Muffins
Rating
5 out of 5 stars
(10)
Ingredients
12 muffins
- 1/2 cup [100 g] granulated sugar
- 3/4 teaspoon freshly grated nutmeg
- 2 cups [284 g] all-purpose flour
- 1/2 cup [50 g] finely blanched almond flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon fine salt
- 1 teaspoon lemon zest
- 1 cup [200 g] granulated sugar
- 3/4 cup [180 g] buttermilk, room temperature
- 5 tablespoons [70 g] unsalted butter, melted
- 1/3 cup [75 g] vegetable or canola oil
- 1/4 cup [60 g] sour cream
- 2 large eggs, at room temperature
- 1 tablespoon lemon juice
- 1 teaspoon pure vanilla extract
- 7 1/2 ounces [215 g] fresh or frozen blueberries
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Preparation
Chef’s notes
If your berries are out of season, adding a little 'berry boost' can help ramp up the flavor. Combine 2 tablespoons [8 g] of freeze-dried berry powder, 1 tablespoon of granulated sugar, 1 tablespoon of water, a pinch of salt, and the blueberries in a small saucepan. Cook over low heat until the berries are warm and coated in the sugar powder, about 3 minutes. Set aside to cool, then swirl into the recipe where the blueberries are called for.
The muffin batter can be stored, covered, in the refrigerator for up to 24 hours before baking. To freeze muffins, wrap cooled muffins in plastic wrap and place in an airtight, freezer-safe container or plastic bag. Store in the freezer for up to 2 weeks. The night before serving, put the muffins in the refrigerator to thaw. I like to heat my muffin in the microwave for 10 to 15 seconds to warm it up a bit before eating.
Throughout my recipes posted on this website, 1 cup of flour equals 142g. Please note that 1 cup of flour can range anywhere from 120g to 142g, depending on the baker or website. I found that after weighting many cups of flour and averaging the total, mine always ended up around this number. Weighing your flour instead of using cup measurements is the surest way to get the result I intended when developing the recipe.
Different brands of flour have varying levels of protein, ranging from low to high, which can result in very different outcomes when baking. I’ve found Gold Medal all-purpose unbleached flour to be the best option for many of my recipes; I use it in all the baked goods that don’t use yeast.