The Whisk & Ladle's Blueberry Muffins

When making the batter, be sure to whisk vigorously in step 2, then fold carefully in step 3. You should not see large pockets of flour in the finished batter, but small occasional sprays may remain.

Makes 12 muffins (standard muffin cup)

Ingredients

• 2 cups (10 oz) unbleached all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• 1 large egg
• 1 cup (7 oz) sugar
• 4 tbsp unsalted butter, melted and cooled slightly
• 1 ¼ cups (10 oz) sour cream
• 1 ½ cup frozen blueberries, preferably wild
• 1 tbsp lemon zest

Method

1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Spray a standard muffin tin with nonstick vegetable cooking spray.

2. Whisk the flour, baking powder, and salt in a medium bowl until combined. Whisk the egg in a second medium bowl until well-combined and light-coloured, about 20 seconds. Add the sugar and zest and whisk vigorously until thick and homogenous, about 30 seconds; and the melted butter in 2 or 3 additions. Add the sour cream in 2 additions, whisking just to combine.

3. Add the frozen berries to the dry ingredients and gently toss just to combine. Add the sour cream mixture and fold with a rubber spatula until the batter comes together and the berries are evenly distributed, 25 to 30 seconds. (Small spots of flour may remain and batter will be thick. Do not over mix.)

4. Use an ice cream scoop or large spoon to drop the batter into the greased muffin tin. Bake until light golden brown and a toothpick or skewer inserted into the center of a muffin comes out clean, 25 – 30 minutes, rotating the pan from front to back halfway through the baking time. Invert the muffins onto a wire rack, stand the muffins upright, and cool 5 minutes.

Lemon Sugar

Mix 1 teaspoon grated lemon zest and ½ cup sugar in a small bowl

Lemon Glaze

Bring ¼ cup lemon juice and ¼ cup sugar to a simmer in a small saucepan over medium heat; simmer until the mixture is thick and syrupy and reduced to about 4 tablespoons. After the baked muffins have cooled 5 minutes, brush the tops with glaze, then, working one at a time, tip the tops in lemon sugar. Set the muffins upright on a wire rack and serve.