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Custom Muffin / Quick Bread Recipe

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SMALL BATCH ::moderately sweet :: moderate egg :: low fat

Mix Wet Ingredients: Whisk 1 egg with 96g granulated sugar (8 tablespoons). Whisk in 28g (2 tablespoons) melted butter. Whisk in 1/2 cup sour cream.

Add Flavorings: Stir in 1 teaspoon vanilla extract. Stir well until smooth.

Add Dry Ingredients: Combine dry ingredients: 175g (about 1 1/4 cups) all purpose flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt. Stir the dry ingredients into the wet ingredients briefly until just incorporated.

Add Stir-Ins: Fold in 1 cup fresh or frozen blueberries. (NOTE: adjust stir-in amounts to taste.)

Bake: Spoon into prepared muffin cups or loaf pan(s). Optional: cook another 112g of blueberries, along with a little sugar down to make a jam. Divide the jam among the muffins or loaves and swirl a bit with a toothpick of chopstick. Mix 24g brown sugar (2 tablespoons), 12g white sugar (1 tablespoon), 14g butter (1 tablespoon), 35g flour ( 1/4 cup) plus 1/2 teaspoon cinnamon until crumbly. Sprinkle over top. Bake at 375 until a toothpick comes away dry or with a few moist crumbs when inserted in the center (typically 15-25 minutes for muffins, longer for loaves).

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