We had a good crop of raspberries earlier this Spring and that was followed a couple of weeks later by a good amount of blueberries. Yes, there’s many things one can do with a good bowl of fresh blueberries, but it is hard to pass up making a few large, chunky muffins out of them, especially when Epicurious sends you some tips from Emily Johnson to do just that the very same day!
For x4 large muffins you’ll need 1-1/2 cup all purpose flour, 3/4 cup sugar (we used a combo of raw and brown), 1 tsp baking powder, 1/4 tsp salt, 1 egg, 1/2 cup sour cream, 1/4 cup whole milk, 1 tsp vanilla extract, 1 cup blueberries and 3/4 stick of butter.
Ideally you’ll use a deep muffin tin – either lined or well greased. In this instance we didn’t have a muffin tin handy, so we used individual ramekins – well greased – and placed in the centre of a baking sheet.
Pre-heat the over to 375.
Mix together all of the dry ingredients in a bowl – flour, sugar, baking powder and salt.
In a separate bowl, whisk together the egg, sour cream, milk and vanilla.
Fold these “wet” and “dry” ingredient together gently with a wooden spoon. Don’t mix too much, leave it a bit rough and chunky, but mix it enough so that there’s no big lumps of sugar or flour.
Melt the butter in a small pot and add to the mixture. Again, fold gently with a wooden spoon and don’t over mix it.
Add in the blueberries and gently mix, again, with the wooden spoon until just combined.
With a small cup or large spoon, fill the muffin tin with the mixture to the tops of the compartments (or, in our case, fill each ramekin until just past the top of the rim) – probably about 1/2-3/4 cup each. Lightly dust the tops of all with brown sugar.
Bake for 30-40 minutes, depending on size, until the centers are fully cooked and spongey.
Let cool enough to handle and the gently remove from the muffin tin (or ramekin).
Serve with scrambled eggs with chives and bacon….if you like that kind of thing.