View Large Image Blueberry Muffins Recipe Get ingredients: 425 g (3 cups) frozen blueberries (or 510 g fresh blueberries) 4 eggs (200 g) (large, room temperature) 460 g (2 cups) sour cream 5 g (1 tsp) baking soda 275 g (1 1/4 cups packed) brown sugar (light) 500 g (4 cups) flour (all-purpose) 6 g (1 tsp) salt 250 g (1 1/4 cups) sugar (white, granulated) 4 g (1 tsp) vanilla extract (pure) 218 g (1 cup) vegetable oil stand mixer glass measuring cup (3 cups or more) muffin cups muffin trays mixing bowl (large) cookie scoop (large, 1/4 cup) spatula whisk (large) If the eggs are not room temperature, place them in a bowl of warm water for a few minutes. If the blueberries are fresh, wash them. If the blueberries are frozen, leave them in the freezer until its time to add them to the batter (to prevent the colour from bleeding). Place the muffin cups into the muffin tray. Add to large mixing bowl: 500 g (4 cups) flour 5 g (1 tsp) baking soda 6 g (1 tsp) salt Whisk until combined (less than 30 seconds). Set aside. Set the oven to bake, 400° F (204° C). Ensure the oven rack is in the middle position. Attach the paddle to the stand mixer. Add to stand mixer bowl: 4 eggs (200 g) Mix until consistent. Set stand mixer to low speed. While mixing, add to stand mixer bowl: 250 g (1 1/4 cups) sugar 275 g (1 1/4 cups packed) brown sugar Mix on high speed until smooth. While mixing, add to stand mixer bowl: 218 g (1 cup) vegetable oil 4 g (1 tsp) vanilla extract Mix until well-blended. Set stand mixer to low speed. Add to stand mixer bowl alternately: dry ingredients 460 g (2 cups) sour cream Mix until well-blended. Do not over-mix. Turn off the stand mixer and remove the bowl. Add to glass measuring cup: 425 g (3 cups) frozen blueberries (or 510 g fresh blueberries) Sprinkle flour on top of the blueberries (to prevent the blueberries from sinking to the bottom of the batter). Stir with a fork or spoon until mixed (a few seconds). Set aside. Using a spatula, gently fold the blueberries into the stand mixer bowl until mixed. Do not over-mix. Using a cookie scoop, scoop the batter into the muffin cups. The cups should be about 3/4 full. Remove any unused muffin cups from the muffin trays. Bake for 20-25 minutes (or until a toothpick comes out clean). Let cool at room temperature in the muffin tray for a few minutes, then transfer to a wire rack to cool completely.
