Sous Vide Blueberry Muffins

Ingredients for 10

• 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

• 

  Step 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.

• 

  Step 2

  In a large bowl, whisk together butter and sugar. Whisk in egg until smooth. Whisk in milk.

• 

  Step 3

  Fold in flour, baking powder, and salt. Mix until just combined. Fold in blueberries.

• 

  Step 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).

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  Step 5

  Place the jars in the water bath and set the timer for 3 hours.

• Finishing Steps

• 

  Step 0

  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.

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