Baked a test muffin without blueberries and in 20 minutes it came out perfect. Light, moist. High golden dome with a cute lil crack in the middle, nothing to complain about.
Adding blueberries though I see I need a longer baking time, maybe because my blueberries were frozen(I don't like the juice tinting the batter so I prefer freezing my blueberries overnight). Had to add extra 10 minutes and that did the trick, so I guess with frozen berries 30 min would be the right time.
As I am European and do not care for diets and such, I added softened butter rather than oil, and to avoid the very crunchy crystallised top you sometimes get with regular granulated sugar I used half caster and half regular. Turned out excellent.
I can't promise my measurements were super precise, for example, I added only as much sour cream as I had on hand(~300g, recipe said 460), my butter stick is 180g, so that's what went into it. I didn't have vanilla extract so I used a few generous teaspoons of powdered vanilla sugar, also added a teaspoon of baking powder(I was a little surprised when I only saw baking soda, I always think for proper rise in cakes and such you need baking powder..).
Maybe because of my alterations, maybe in spite of them the muffins are quite perfect and I'll be making these again soon(blueberry season here!).
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Baked a test muffin without blueberries and in 20 minutes it came out perfect. Light, moist....