Sous Vide Blueberry Muffins
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Precision® Cooker Accessories
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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
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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.
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Step 2
In a large bowl, whisk together butter and sugar. Whisk in egg until smooth. Whisk in milk.
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Step 3
Fold in flour, baking powder, and salt. Mix until just combined. Fold in blueberries.
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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.
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Finishing Steps
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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.