Blueberry Muffins

I got this recipe online for Flour Bakery’s Blueberry Muffin recipe. I don’t yet have any of Joanne Chang’s cookbooks, but rest assured, I will be getting them soon.

Ingredients

• 3 1/2 cups (840 ml) unbleached all-purpose flour
• 4 teaspoons (20 ml) baking powder
• 1/2 teaspoon (2.5 ml) baking soda
• 1/2 teaspoon (2.5 ml) salt
• 1 1/3 cups (320 ml) granulated sugar
• 5 ounces (140 g) butter melted and cooled slightly
• 1 cup (240 ml) whole milk
• 1 teaspoon (5 ml) vanilla
• 1 teaspoon (5 ml) lemon zest
• 1 cup (240 ml) sour cream
• 2 large egg at room temperature
• 1 large egg yolk
• 2 cups (480 ml) fresh or frozen blueberries

Method

1. Preheat the oven to 350 degrees F (175°C).
2. Grease 18 muffin cups or line them with paper liners.
3. In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt, then mix well.
4. In a medium mixing bowl, whisk together the sugar, butter, milk, vanilla, lemon zest, sour cream, eggs, and yolk.
5. Pour the wet ingredients into the dry and fold gently with a rubber spatula until the dry ingredients are mostly moistened. The batter will be lumpy and there will be streaks of flour.
6. Add the blueberries.
7. Using a measuring spoon for scooping, scoop the batter into the tins. It should be slightly stiff and go up and over the top by about 3/4 inch (2 cm).
8. Bake for 30-35 minutes.
9. Let the tin cool on a rack for 15 to 20 minutes.