Ingredients
1 3/4 cups cake flour
2 teaspoons baking soda
1 teaspoon cream of tartar
3/4 teaspoon salt
1 pint fresh blueberries ( 2 cups)
3/4 cup milk
1/4 cup sour cream
1 stick (4 ounces) unsalted butter, at room temperature
2/3 cup sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
Method:
Preheat the oven to 400 degrees F. Butter or spray 18 muffin cups or line them with paper bake cups. If you have 2 muffin tins with 12 cups, fill the 6 cups that will be empty in one of the tins with water – this will help the muffins bake evenly.
Sift the cake flour, baking soda, cream of tartar, and salt together twice, and leave sifted dry ingredients in the sifter or strainer; set it on a piece of waxed paper.
Remove a tablespoon or two of the dry ingredients and toss with the blueberries. In separate bowl, stir the milk and sour cream together and set aside until needed.
In a mixer fitted with a paddle attachment (or work with a hand-held mixer), beat the butter on medium speed until white and pale, about 3 minutes. Add the sugar and beat until the mixture no longer feels grainy about 3 minutes, scraping down the paddle and the sides of the bowl as needed. Add the egg and egg yolk and beat until the mixture is fluffy, about 2 minutes.
Remove the bowl from the mixer and sift half of the dry ingredients into the bowl. Add half of the milk and sour cream and, using a large rubber spatula, delicately fold the ingredients together, stopping when barely combined. Add the remaining dry and liquid ingredients and fold in only until just mixed – don’t be concerned about getting everything evenly incorporated. Sprinkle over the blueberries and fold them in only to the just-mixed stage.
Spoon the batter into the prepared muffin tins, filling each cup at least 2/3 full, and bake for 18 – 20 minutes or until the tops are golden and spring back when lightly pressed. Turn the muffins out onto a cooling rack and allow them to cool for 10 – 15 minutes.
2 teaspoons baking soda
1 teaspoon cream of tartar
3/4 teaspoon salt
1 pint fresh blueberries ( 2 cups)
3/4 cup milk
1/4 cup sour cream
1 stick (4 ounces) unsalted butter, at room temperature
2/3 cup sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
Method:
Preheat the oven to 400 degrees F. Butter or spray 18 muffin cups or line them with paper bake cups. If you have 2 muffin tins with 12 cups, fill the 6 cups that will be empty in one of the tins with water – this will help the muffins bake evenly.
Sift the cake flour, baking soda, cream of tartar, and salt together twice, and leave sifted dry ingredients in the sifter or strainer; set it on a piece of waxed paper.
Remove a tablespoon or two of the dry ingredients and toss with the blueberries. In separate bowl, stir the milk and sour cream together and set aside until needed.
In a mixer fitted with a paddle attachment (or work with a hand-held mixer), beat the butter on medium speed until white and pale, about 3 minutes. Add the sugar and beat until the mixture no longer feels grainy about 3 minutes, scraping down the paddle and the sides of the bowl as needed. Add the egg and egg yolk and beat until the mixture is fluffy, about 2 minutes.
Remove the bowl from the mixer and sift half of the dry ingredients into the bowl. Add half of the milk and sour cream and, using a large rubber spatula, delicately fold the ingredients together, stopping when barely combined. Add the remaining dry and liquid ingredients and fold in only until just mixed – don’t be concerned about getting everything evenly incorporated. Sprinkle over the blueberries and fold them in only to the just-mixed stage.
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