Sous Vide Blueberry Muffins

Blueberry (or any other fruit) muffins were a gateway baked good for me, and I expect they will be for you, once you learn how to cook them perfectly in the Precision Cooker. Any muffin recipe is easy and quick to throw together, but oven-baked versions are often either too greasy or too dry. Precision cooking solves this problem with consistently tender and moist results. Plus, serving muffins out of your Anova Precision Cooker is the best way to impress your brunch guests!

Author

Kate Itrich-Williams

Prep Time: 00:15

Recipe Time: 03:00

Temperature : 195F / 90.6C

Ingredients

• 3 tablespoons (45 grams) unsalted butter, melted
• 3 tablespoons (45 grams) granulated sugar
• 1 large egg
• 1 cup (237 mL) whole milk
• 1 3/4 cups (210 grams) all-purpose flour
• 1 tablespoon (15 grams) baking powder
• 3/4 teaspoon (3.75 grams) salt
• 1 cup (170 grams) fresh blueberries

Directions

1. Set the Anova Sous Vide Precision Cooker to 195ºF (90.5ºC). Generously grease 5 half-pint canning jars with non-stick oil spray or butter.
2. In a large bowl, whisk together butter and sugar. Whisk in egg until smooth. Whisk in milk.
3. Fold in flour, baking powder, and salt. Mix until just combined. Fold in blueberries.
4. Divide the batter between the prepared jars. Each jar should be no more than two-thirds full. Wipe off sides and tops of jars using a damp towel. Firmly tap jars on the counter to remove air bubbles. Place lids and bands on jars and seal until just tight (do not over-tighten jars; air will still need to escape).
5. Place the jars in the water bath and set the timer for 3 hours.

Finishing Steps

1. When the timer goes off, remove the jars from the water bath and transfer to a cooling rack. Carefully remove the lids. Let the muffins cool for 10 minutes before running a knife around the sides of the jars to un-mold the muffins. Slice each muffin in half. Serve.