My dad says that when he was a little kid a neighbor of his had this small and fragile plant that had this little fruits; he called these “small blackies”. Recenly when we were making this recipe, he ate a few fresh blueberries and said he had a flashback to those childhood days when he would straight off the plant eat those things he innocently called “small blackies”. I sometimes think that´s the best part about cooking, the feeling-home sensation, and bringing back memories.
For me, the perfect muffin must be a dense, not too sweet dough; I stumbled upon some recipes that overexaggerated those characteristics in the process; I do like dense muffins but no one wants to eat a flavorless rock-like muffin.
- 2 C all purpouse flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 C white sugar
- 2 tbsp brown sugar
- 2 eggs
- 1/2 C buttermilk
- 3.2 oz (90 gr) unsalted butter melted
- 1 tsp vanilla extract
- 1/2 C sour cream
- 1 1/2 C blueberries
- 1 tsp all purpouse flour
Preheat the oven at 400° F (200ºC).
In a medium bowl sift and mix all the dry ingredients together (flour, baking powder, baking soda, salt, granulated sugar and brown sugar).
In another bowl, mix the eggs, buttermilk, melted butter, sour cream and vanilla.
Pour the egg mixture onto the flour mixture and mix only until well integrated.
Place the blueberries in a small bowl and add the extra tsp of flour. Mix carefully using your fingers to coat each blueberry with flour (this will make the blueberries spread evenly throughout the batter while baking, instead of them just staying in one spot). Lastly, add the blueberries carefully to the batter.
Now, pour the batter into cupcake pans (previously lined with cupcake liners) filling about 3/4 each.
Bake the muffins for about 20 min. or until they turn golden brown on the top.