1 3/4 cups cake flour
2 tsps. baking soda
1 tsp. cream of tartar
1 tsp. salt
1 1/2 to 2 cups blueberries, cleaned and dried
3/4 cup milk
1/4 cup sour cream or plain yogurt
1 stick butter, unsalted, room temperature
2/3 cup sugar
1 large egg, room temp.
1 large egg yolk, room temp.
Preheat oven to 400 degrees. Using either cooking spray or paper liners, prepare two standard size muffin pans (do not use large or small muffin pans).
Sift cake flour with baking soda, cream of tartar, and salt together two times. Set aside. Add a little flour to the blueberries and toss.
Mix sour cream and milk together in a small bowl. Set aside.
Beat butter on medium speed in large bowl for 3 minutes until light and fluffy. Add the sugar and beat an additional 3 minutes, scraping bowl as needed. Add egg and egg yolk and beat another 2 minutes until airy and light.
Sift flour mixture again, then add 1/3 to butter mixture. Add 1/3 of the milk mixture and combine together gently. Continue to add mixes together until completed, being careful to not over mix. Carefully add 1 cup of the blueberries.
Scoop batter into muffin pan, filling muffins about 3/4 of the way full. Any unused muffin cups can be filled half way with water. Use the remaining 1/2 cup of blueberries to top off muffins. Bake for 20 to 25 minutes or until top springs back when touched. Cool on wire rack.
Yields about 36 muffins.
"Well, I can't eat muffins in an agitated manner. The butter would probably get on my cuffs. One should always eat muffins quite calmly. It is the only way to eat them.”