Chow Town

Muffin recipe takes advantage of abundance of blueberries

Shimmering Blueberry Muffins mark the arrival of summer.
Shimmering Blueberry Muffins mark the arrival of summer. Special to The Star

It’s that time again — hurry before you miss the window on fabulous berry picking.

No time to go to the berry farm? That is no problem since blueberries have been on sale at bargain prices at the local farmer’s market or grocery store. Stock up and make pies, cobblers, jam and muffins and have plenty leftover for the freezer.

When the snow begins to pile high and school is closed, grab a bag of summer’s treasures and make blueberry muffins! Aw! Life is good.

Over a billion pounds of blueberries are grown each year. Consumption continues to climb as folks join the blueberry bandwagon. These gems are low in fat, full of fiber, packed with vitamin C and manganese. What’s not to like?

This recipe for Blueberry Muffins goes together quickly and is sure to become earmarked as a favorite.

Blueberry Muffins

Makes one dozen muffins

2 cups unbleached all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1 egg

1 cup granulated sugar

4 tablespoons unsalted butter, melted

1 1/4 cups sour cream

1 1/2 cups fresh blueberries, completely dry


1/2 cup granulated sugar

1/2 teaspoon ground cinnamon

4 tablespoons unsalted butter, melted

Heat oven to 350 degrees. Spray a standard 12-cup muffin tin with nonstick cooking spray; set aside.

In a large mixing bowl, whisk together flour, baking powder, salt and nutmeg; set aside.

In a medium mixing bowl, whisk egg until light in color. Add sugar and continue to whisk for 30 to 60 seconds. Add the melted butter in two batches, whisking after each addition. Add the sour cream in two batches, whisking after each addition.

Gently toss blueberries in flour mixture. Add the sour cream mixture and fold gently until blended thoroughly. Do not over mix. Divide batter evenly into the prepared muffin tin. Bake for 13 minutes; rotate pan front to back and continue to bake an additional 13 minutes or until a wooden pick inserted into the center of a muffin comes out clean. Carefully remove from muffin tin to a cooling rack and allow to cool for 5 minutes.

In a small, shallow bowl, combine sugar and cinnamon. Dip each muffin into melted butter and then into sugar cinnamon mixture.

This recipe was adapted from one in “Baking Illustrated,” by the editors of “Cook’s Illustrated Magazine,” 2004

Roxanne Wyss is one of two cookbook authors and food consultants that make up The Electrified Cooks. Her most recent cookbook is The Newlywed Cookbook, Cooking Happily Ever After. Her new cookbook, Slow Cooker Desserts, Oh So Easy, Oh So Delicious!, will be out in September, 2015. She develops the recipes for the “Eating for Life” column for The Kansas City Star and is a member of Les Dames d'Escoffier. She blogs at