02.08.07
Blueberry muffins
A few weeks ago it was Jen’s birthday, so I made her blueberry muffins. This was the first time I made them from scratch, and they turned out quite well - slightly browned on top, moist in the middle, and full of juicy fresh blueberries. There’s sour cream in the dough, similar to one of my other favorite baked goods, sour cream cake.
I made these again last weekend. One of our brunch guests ate enough of the muffins to turn his mouth a nice purple color.
Blueberry muffins
From America’s Test Kitchen’s The New Best Recipe
2 cups (10 ounces) unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 large egg
1 cup (7 ounces) sugar)
4 tablespoons (1/2 stick) unsalted butter, melted and cooled slightly
1 1/4 cups (10 ounces) sour cream
1 1/2 cups (7 1/2 to 8 ounces) frozen or fresh blueberries, preferably wild
1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Grease a standard 12-cup muffin tin and set aside.
2. Whisk the flour, baking powder, and salt in a medium bowl until combined. Whisk the egg in a second medium bowl until well combined and light-colored, about 20 seconds. Add the sugar and whisk vigorously until thick and homogeneous, about 30 seconds; add the melted butter in 2 or 3 additions, whisking to combine after each addition. Add the sour cream in 2 additions, whisking just to combine.
3. Add the berries to the dry ingredients and gently toss just to combine. Add the sour cream mixture and fold with a rubber spatula until the batter comes together and the berries are evenly distributed, 25-30 seconds. (Small spots of flour may remain, and the batter will be thick. Do not overmix.)
4. Using a large spoon sprayed with nonstick cooking spray to prevent sticking, divide the batter among the greased muffin cups. Bake until the muffins are light golden brown and a toothpick or skewer inserted into the center of a muffin comes out clean, 25-30 minutes, rotating the pan from front to back halfway through the baking time. Invert the muffins onto a wire rack, stand the muffins upright, and cool 5 minutes.
John said,
February 9, 2007 at 11:23 am
One of our brunch guests ate enough of the muffins to turn his mouth a nice purple color.
I know this couldn’t have been Grant, yet somehow, I know he would do this.
wingerz said,
February 9, 2007 at 12:19 pm
Yeah. I miss the good ol’ days when we could watch him eat huge amounts of food (frozen mango pieces and ice cream jump to mind).
John said,
February 10, 2007 at 2:28 pm
Don’t forget the 6 dozen Krispy Kremes.
ratatosk said,
February 12, 2007 at 9:21 am
I’ll be making these sometime this week. I’ve got the blueberries and sour cream now.
Jen said,
February 18, 2007 at 4:03 pm
these are among the best muffins i’ve tasted. delicious!!!