Blueberry Muffins

My kids are muffin-holics, and I can’t believe I haven’t yet posted any muffin recipes on this blog! The other day, we ended up buying the biggest, juiciest blueberries I’d seen in a long time, and I just couldn’t resist loading some into a baked breakfast favorite.

Yield: 8 standard-sized muffins

Ingredients / Brands Tested

• 1 1/4 cups all-purpose flour
  Harina Buena y Barata Harina de trigo fortificada para todo uso Especial Para Panadería y Pastelería
• 3/8 cup granulated sugar
  Supermaxi brand
• 1/2 tbsp. cornstarch
  La Reposterita Maicena
• 1 tsp. baking powder
  La Reposterita/Levapan Polvo para Hornear
• 1/4 tsp. kosher salt
  Cris-Sal Sal Marina Kosher
• 1/16 tsp. cinnamon
  McCormick Canela
• 1/4 cup milk
  La Lechera Leche Semi-Descremada
• 1/4 cup sour cream
  La Holandesa Crema Agria
• 1 large egg
  Supermaxi brand – grande
• 1 tsp. vanilla
  Bon Gourmet vainilla
• 1/2 tsp. almond extract
  Doña Petra Extracto de Almendra
• 1/4 cup unsalted butter, melted
  Nutri Mantequilla Sin Sal
• blueberries, to taste (I used about 1/2 cup)

Directions

Preheat the oven to 400 degrees F (204 degrees C), and prepare a muffin tin with paper liners, lightly sprayed with cooking oil.

In a large bowl, whisk together the flour, sugar, cornstarch, baking powder, salt, and cinnamon.

In a liquid measuring cup, whisk together the milk, sour cream, egg, vanilla, and almond extract. Add the melted butter at the end and whisk once more.

Add the wet ingredients to the and dry ingredients and whisk together with a fork until just combined.

Using a rubber spatula, gently fold in the blueberries.

Divide the batter evenly across the prepared muffin cups, filling to the point where the thick batter forms a mound over the top of each.

Bake for 25 minutes. A cake tester should come out clean.

Cool the muffins in the tin for 5 minutes, and then transfer them gently to a cooling rack for another 10 minutes.

These are best consumed fresh and warm, but will last for up to 3 days if you allow them to cool fully and then store them in an airtight container.