Cinnamon-Sugar-Dipped Blueberry Muffins
By America's Test KitchenPublished on August 22, 2007
Time
1 hour
Yield
Makes 12 muffins
Ingredients
2 cups unbleached all-purpose flour (10 ounces/283 grams)1 tablespoon baking powder ½ teaspoon table salt 1 large egg 1 cup granulated sugar (7 ounces/198 grams)4 tablespoons unsalted butter, melted and cooled slightly1 ¼ cups sour cream (10 ounces/283 grams)1 ½ cups frozen blueberries, preferably wild½ cup granulated sugar ½ teaspoon ground cinnamon 4 tablespoons unsalted butter
Before You Begin
This recipe does not require a standing mixer, but when making the batter, be sure to whisk vigorously in step 2, then fold carefully in step 3. There should be no large pockets of flour in the finished batter, but small occasional sprays may remain. Do not overmix the batter.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Spray standard muffin tin with nonstick vegetable cooking spray.
- Whisk flour, baking powder, and salt in medium bowl until combined. Whisk egg in second medium bowl until well-combined and light-colored, about 20 seconds. Add sugar and whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 2 or 3 steps, whisking to combine after each addition. Add sour cream in 2 steps, whisking just to combine.
- Add frozen berries to dry ingredients and gently toss to combine. Add sour cream mixture and fold with rubber spatula until batter comes together and berries are evenly distributed, 25 to 30 seconds (small spots of flour may remain and batter will be thick). Do not overmix.
- Use ice cream scoop or large spoon to drop batter into greased muffin tin. Bake until light golden brown and toothpick or skewer inserted into center of muffin comes out clean, 25 to 30 minutes, rotating pan from front to back halfway through baking time. Invert muffins onto wire rack, stand muffins upright, and cool 5 minutes.
- While muffins are cooling, mix sugar and ground cinnamon in small bowl and melt butter in small saucepan. After baked muffins have cooled five minutes, working one at a time, dip tops of muffins in melted butter and then cinnamon-sugar. Set muffins upright on wire rack; serve.
Time
1 hourYield
Makes 12 muffinsIngredients
2 cups unbleached all-purpose flour (10 ounces/283 grams)
1 tablespoon baking powder
½ teaspoon table salt
1 large egg
1 cup granulated sugar (7 ounces/198 grams)
4 tablespoons unsalted butter, melted and cooled slightly
1 ¼ cups sour cream (10 ounces/283 grams)
1 ½ cups frozen blueberries, preferably wild
½ cup granulated sugar
½ teaspoon ground cinnamon
4 tablespoons unsalted butter
Test Kitchen Techniques
Ingredients
2 cups unbleached all-purpose flour (10 ounces/283 grams)
1 tablespoon baking powder
½ teaspoon table salt
1 large egg
1 cup granulated sugar (7 ounces/198 grams)
4 tablespoons unsalted butter, melted and cooled slightly
1 ¼ cups sour cream (10 ounces/283 grams)
1 ½ cups frozen blueberries, preferably wild
½ cup granulated sugar
½ teaspoon ground cinnamon
4 tablespoons unsalted butter
Test Kitchen Techniques
Ingredients
2 cups unbleached all-purpose flour (10 ounces/283 grams)
1 tablespoon baking powder
½ teaspoon table salt
1 large egg
1 cup granulated sugar (7 ounces/198 grams)
4 tablespoons unsalted butter, melted and cooled slightly
1 ¼ cups sour cream (10 ounces/283 grams)
1 ½ cups frozen blueberries, preferably wild
½ cup granulated sugar
½ teaspoon ground cinnamon
4 tablespoons unsalted butter
Test Kitchen Techniques
Why This Recipe Works
We wanted a smaller, more delicate blueberry muffin recipe, one that would still pack good blueberry flavor. We found that for the most tender texture we had to forget creaming the butter and sugar; instead, we whisked the sugar with melted butter, added the sour cream, and gently folded in the dry ingredients. Frozen wild blueberries gave our muffins a superior flavor, and topping them with a frosty sugar glaze gave them crunch.
Before You Begin
This recipe does not require a standing mixer, but when making the batter, be sure to whisk vigorously in step 2, then fold carefully in step 3. There should be no large pockets of flour in the finished batter, but small occasional sprays may remain. Do not overmix the batter.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Spray standard muffin tin with nonstick vegetable cooking spray.
- Whisk flour, baking powder, and salt in medium bowl until combined. Whisk egg in second medium bowl until well-combined and light-colored, about 20 seconds. Add sugar and whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 2 or 3 steps, whisking to combine after each addition. Add sour cream in 2 steps, whisking just to combine.
- Add frozen berries to dry ingredients and gently toss to combine. Add sour cream mixture and fold with rubber spatula until batter comes together and berries are evenly distributed, 25 to 30 seconds (small spots of flour may remain and batter will be thick). Do not overmix.
- Use ice cream scoop or large spoon to drop batter into greased muffin tin. Bake until light golden brown and toothpick or skewer inserted into center of muffin comes out clean, 25 to 30 minutes, rotating pan from front to back halfway through baking time. Invert muffins onto wire rack, stand muffins upright, and cool 5 minutes.
- While muffins are cooling, mix sugar and ground cinnamon in small bowl and melt butter in small saucepan. After baked muffins have cooled five minutes, working one at a time, dip tops of muffins in melted butter and then cinnamon-sugar. Set muffins upright on wire rack; serve.
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