Makes 9 jumbo muffins
For these large muffins, you need cupcake cups that are 4 inches in diameter and 1 3/4 inches deep with a capacity of 1 1/8 cups, and jumbo paper liners. Made by Wilton Industries, the large-size pans are $16.99, from www.wilton.com or 800-794-5866. Each tray has 6 cups. The company also sells paper cups to fit them ($1.49 for 50). To make standard muffins ( 1/2 cup capacity each), spoon the batter into 13 to 14 cups lined with paper baking cups. Bake for 23 to 25 minutes.
|2 1/4||cups unsifted cake flour|
|1||teaspoon baking powder|
|1/2||teaspoon baking soda|
|1/4||teaspoon salt (preferably fine sea salt)|
|1/4||teaspoon freshly grated nutmeg|
|1 3/4||cups fresh blueberries, picked over|
|8||tablespoons (1 stick) unsalted butter, softened|
|2||teaspoons vanilla extract|
|1||cup sour cream|
|Extra sugar (for sprinkling)|
2. Sift the flour, baking powder, baking soda, salt, and nutmeg onto a sheet of waxed paper.
3. In a small bowl, toss the blueberries with 2 tablespoons of the flour mixture.
4. In an electric mixer, cream the butter on medium speed for 2 minutes. Add the sugar in 3 additions, beating for 1 minute after each. In order for the muffins to rise well and have a fine crumb, it is important to cream the mixture well. Beat in the eggs, one at a time. Blend in the vanilla.
5. With the mixer set on low speed, alternately add the flour mixture in 3 additions with the sour cream in 2 additions, beginning and ending with flour. Scrape down the sides of the mixing bowl frequently to keep the batter even-textured.
6. Remove the bowl from the mixer stand. With a spoon stir in the blueberries carefully.
7. Divide batter among the prepared cups, filling them three-quarters full and slightly higher in the center.
8. Bake the muffins for 30 to 34 minutes or until risen, golden, and set. Immediately sprinkle the tops generously with sugar. Cool the muffins in the pans on racks for 10 minutes, then carefully transfer to cooling racks. Serve warm or at room temperature.