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As an affiliate, I only showcase a few products that I personally use and love, and that I believe will be helpful to you in your High Altitude Kitchen. I highly recommend purchasing an oven thermometer with internal thermometer feature... This tool can help ensure that your baked goods turn out perfectly every
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Happy Baking Vic”Tori”a @ 8750’
Title: Perfect at 8,750' - Blueberry Muffins
Date Finalized: 12/17/2023
Yield: 12 Muffins
Ingredients:
2 1/4 cups high-protein flour (11.7% protein)
1 cup sour cream
1 cup sugar
3 large eggs
1/3 cup vegetable oil
1 tablespoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups fresh blueberries
Butter-flavored Crisco (for coating)
Additional sugar (for coating)
Instructions:
Preparation: Preheat oven to 400°F. Position oven rack to the second slot from the top.
Pan Preparation: Coat each cup of a 12-cup muffin tray with butter-flavored Crisco, followed by a dusting of sugar.
Wet Ingredients: In a large bowl, blend eggs, vegetable oil, sugar, and vanilla extract until light and fluffy.
Dry Ingredients: Sift together flour, baking powder, baking soda, and salt in a separate bowl.
Combining Ingredients: Alternately fold in the flour mixture and sour cream into the wet ingredients gently.
Adding Blueberries: Fold in the blueberries evenly.
Filling Muffin Cups: Fill each muffin cup uniformly with the batter.
Baking: Bake until the internal temperature of muffins reaches 195°F. Monitor with a probe thermometer.
Cooling: Let muffins cool in the pan until thermometer indicates 100°F.
Serving: Gently remove muffins from the tin and serve.
Notes:
This recipe is optimized for high-altitude baking at 8,750 feet.
Vegetable oil ensures a moist texture.
Optionally, use flour instead of sugar for coating, or add a crumble topping before baking.
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