Blueberry Muffins

Google Express started delivering from Sur La Table and while doing regular shopping I got a muffin pan. This recipe is adopted from one posted by Alton Brown and really I hope is very close to what it supposed to be originally.


  • 20 ounces by weight Organic All Purpose flour
  • 1 teaspoon of Himalayan Salt
  • 4 teaspoons of Baking Powder
  • 2 teaspoons of Baking Soda
  • 1/2 cup of Cane Sugar
  • 1 cup of Organic Sunflower Oil
  • 2 eggs
  • 2 egg yolks
  • 16 ounces by weight of Sour Cream
  • Zest of one large orange
  • 1 1/2 cups of Blueberries (I used frozen ones, and it worked just fine)


Heat your oven to 375F before you start mixing things. You will need two bowls, one for dry ingredients and one for wet ones. In dry ingredients bowl combine flour, salt, soda and baking powder:

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Mix to combine and distribute the ingredients. In the wet bowl combine eggs, sour cream, orange zest and oil:

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And mix it well to a consistent state:

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Now pour the wet into the dry bowl, add blueberries and mix just enough to combine, lumps are ok, we need to avoid gluten development as much as possible:

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Get a muffin pan, spray with olive oil mister and using ice-cream scoop (or whatever you like) put the dough into the muffin tin wells:

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Bake for about 25-30 minutes at 375F until you will get them looking like this:

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Pull them out from the pan onto dry cooling rack, wait for 10 minutes and call the kids for breakfast! Enjoy!