Blueberry Muffins
Sous vide blueberry muffins baked in half-pint canning jars. Recipe Temp 90.6Ā°C (195Ā°F), Recipe Time 3:00, Prep Time 0:15.
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 |
Instructions
Step 1: Set the Anova Sous Vide Precision Cooker to 195ĀŗF (90.5ĀŗC). 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). Step 5: Place the jars in the water bath and set the timer for 3 hours. Finishing Steps - Step 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.
From https://recipes.anovaculinary.com/recipe/sous-vide-blueberry-muffins