Wednesday, September 23, 2009

Blueberry Muffins to die for.

Blueberries are kind of a big thing around here. My oldest son, Mason, is a blueberry fanatic. If it comes in blueberry, he loves it, he eats it, he wants it. When we were in Maine last October, he ate blueberry everything. Unfortunately, blueberries aren't as readily available here as they are there, but we certainly try.



These muffins are made from frozen blueberries, which I think, give the muffins the best texture. If I had fresh, really good blueberries available, I'd try those. But, I don't, so frozen wild blueberries were the next best option.



Stop. It. These muffins are SO good. The texture and flavor are hands down some of the [if not the] best I've tried. The trick is in the sour cream, and the way it is mixed. There is something very satisfying abou t whisking things by hand! To take them to the next level, make sure to do one of the topping options. [Shown is the cinnamon sugar topping.]

Thank you ATK!!!



We went to Maine Blueberry Muffins

yield 12 muffins

  • 2 c. unbleached all-purpose flour
  • 1 T. baking powder
  • 1/2 tsp. salt
  • 1 large egg
  • 1 c. sugar
  • 4 T. butter, melted and cooled slightly
  • 1 1/4 c. sour cream
  • 1 1/2 c. frozen wild blueberries


  1. Adjust oven rack to middle position and preheat oven to 350 degrees. Spray standard muffin tin with non-stick spray.
  2. In a medium sized bowl, whisk flour, baking powder and salt. In a 2nd medium bowl, whisk egg until well-combined and light colored, about 20 seconds. Add sugar and whisk vigorously until thick and combined well, about 30 seconds. Add melted butter in 2 or 3 additions, whisking to combine after each addition. Add sour cream in 2 additions, whisking just to combine. You should have a nice pale yellow, smooth mixture at this point.
  3. Add frozen berries to dry ingredients and with your fingers, gently toss to combine. [Making sure berries are coated with flour, this will keep them from sinking during baking.] Add sour cream mixture and fold with rubber spatula until batter comes together and berries are evenly distributed, 25 to 30 seconds. [Small spots of flour may remain and batter will be thick. Don't overmix!] At first it will seem like the batter will not come together by folding, but it will! Don't rush it!
  4. Use an ice cream scoop, another large scoop, or large spoons to drop batter into greased muffin tin. It is okay if the mix fills the entire tin, and even goes above it! That's perfect.
  5. Bake until light golden brown and toothpick inserted into center of muffin comes out clean, 25 to 30 minutes.
  6. Invert muffins onto wire rack, stand muffins upright, and cool 5 minutes. Serve as is, or use one of the toppings below.

Cinnamon Sugar-Dipped Blueberry Muffins

  • While muffins are cooking, mix 1/2 cup sugar and 1/2 teaspoon ground cinnamon in a small bowl and melt 4 tablespoons butter in small saucepan. After baked muffins have cooled 5 minutes, and working one at a time, dip top of each muffin into melted butter and then cinnamon sugar. Set muffins upright on wire rack; serve.

Lemon Glazed Blueberry Muffins

  • While muffins are baking, mix 1 teaspoon grated lemon zest and 1/2 cup sugar in a small bowl. Bring 1/4 cup lemon juice and 1/4 cup sugar to simmer in small saucepan over medium heat; simmer until mixture is thick and syrupy and reduced to about 4 tablespoons. After baked muffins have cooled 5 minutes, brush tops with glaze, then, working one at a time, dip tops of muffins in lemon sugar. Set muffins upright on wire rack; serve.

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