Sunday, January 16, 2011

Blueberry Muffins

I miss summer.

I like winter okay, but it snowed already and Christmas is over, so there is no more need for cold weather.  I like the concept of winter and I still get excited for it to come every year, but once it's here, I'm ready for it to go away.

For some reason, these muffins just made me miss summer more.  I think it was the combination of the lemon and blueberry aroma that was consuming the kitchen.  I knew these muffins were going to be good just by smelling them. 

It's hard to find a perfect blueberry muffin recipe and since it's such a common one, I think everyone has their own favorite, but try these and I think you'll change your mind.  Deb from Smitten Kitchen said that these are perfect and I agree.  The lemon flavor comes through perfectly and there is a blueberry in every bite.  The top is crispy and the inside is moist.  I think the ingredient that makes these perfect is the full fat yogurt or sour cream.  Don't mess up the recipe by using low-fat, it's just not worth it.  Please try these!!  Even if they don't end up being your favorite, I can guarantee you'll still like them.

What's YOUR favorite blueberry muffin recipe?

 Mix the wet ingredients.
 Add dry ingredients.
 Fold in blueberries.
 Transfer to cups.

Perfect Blueberry Muffins
From: Smitten Kitchen

Makes 9 to 10 standard muffins
5 tablespoons (2 1/2 ounces or 71 grams) unsalted butter , softened
1/2 cup (3 1/2 ounces or 100 grams) sugar
1 large egg
3/4 cup sour cream or plain yogurt (full fat)
1/2 teaspoon grated lemon zest
1 1/2 cups (6 3/4 ounces or 191 grams) all-purpose flour
1 1/2 teaspoon (7 grams or 1/4 ounce) baking powder
1/4 teaspoon (1 gram) baking soda
1/4 teaspoon (2 grams) salt
3/4 cup (3 3/4 ounces or 105 grams) blueberries, fresh or frozen (if frozen, don’t bother defrosting)

Preheat oven to 375°F. Line a muffin tin with 10 paper liners or spray each cup with a nonstick spray. Beat butter and sugar with an electric mixer until light and fluffy. Add egg and beat well, then yogurt and zest. Put flour, baking powder, baking soda and salt into a sifter and sift half of dry ingredients over batter. Mix until combined. Sift remaining dry ingredients into batter and mix just until the flour disappears. Gently fold in your blueberries. The dough will be quite thick (and even thicker, if you used a full-fat Greek-style yogurt), closer to a cookie dough, which is why an ice cream scoop is a great tool to fill your muffin cups. You’re looking for them to be about 3/4 full, nothing more, so you might only need 9 instead of 10 cups. Bake for 25 to 30 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean. Let cool on rack (if you can), or you know, serve with a generous pat of butter.

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