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 muffin cups muffin trays mixing bowl (large) mixing bowl (medium) cookie scoop (large, 1/4 cup) spatula whisk (large) whisk (medium) 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 trays. Set the oven to bake, 400° F (204° C). Ensure the oven rack is in the middle position. Add to large mixing bowl: 500 g (4 cups) flour 5 g (1 tsp) baking soda 6 g (1 tsp) salt 250 g (1 1/4 cups) sugar 275 g (1 1/4 cups packed) brown sugar Whisk until combined (less than 30 seconds). Set aside. Fold into large mixing bowl: 425 g (3 cups) frozen blueberries (or 510 g fresh blueberries) Set aside. Add to medium mixing bowl: 460 g (2 cups) sour cream 4 eggs (200 g) 218 g (1 cup) vegetable oil 4 g (1 tsp) vanilla extract Whisk until well-blended. Add wet ingredients into dry ingredients. Using a spatula, fold until just combined. 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 flip upside down onto a wire rack to cool completely.
