Blueberry Muffins
Blueberry muffins are a quick bread that are even quicker in a food processor.
Calories per serving: 226kcal
Ingredients
- 1 ½ cup (187.5 g) *Flour
- ¼ cup (50 g) Sugar
- 3 tablespoon (2.96 tablespoon) baking powder
- ½ teaspoon (0.49 teaspoon) salt
- ¼ cup (56.75 g) unsalted butter, cold
- 1 (1) Egg
- 1 cup (230 g) sour cream
- ½ teaspoon (0.49 teaspoon) vanilla
- 1 cup (148 g) Blueberries
Instructions
- Preheat the oven to 400 °F (204 °C)
- Put the pastry blade in the food processor
- Put the dry ingredients into the bowl of the food processor. Whir it around to mix.
- Add the butter.
- process just until the mixture looks like sand
- Add the egg
- Add the sour cream and vanilla
- Process until the mixture comes together
- Finally, add the blueberries
- Process just until the blueberries are stirred in.
- Remove the batter from the bowl of the processor into a measuring cup or bowl with a spout. Wash the food processor bowl.
Crumb Topping
- Put the small bowl into the large bowl of the food processor and secure it.
- Add the butter, flour, brown sugar, and cinnamon.
- Process it just until it comes together into a nice crumble.
- Grease muffin tins and pour the batter into the tins about 2/3 full.
- Sprinkle the crumb topping on the muffins generously.
- Bake in the oven for 20 to 25 minutes or until the tops have started to brown.
- Remove from the oven and let sit for about 10 minutes to cool.
- Serve with butter and enjoy!
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