Sous Vide Blueberry Muffins
Kate is a freelance food writer and editor living in Berkeley, CA. Before moving to the Bay Area, Kate spent two years working as a test cook at America’s Test Kitchen, and has contributed to Serious Eats, The Oxford American, KQED and The Hypocrite Reader, among othe ...
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
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.
In a large bowl, whisk together butter and sugar. Whisk in egg until smooth. Whisk in milk.
Fold in flour, baking powder, and salt. Mix until just combined. Fold in blueberries.
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).
Place the jars in the water bath and set the timer for 3 hours.
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.