blueberry muffinsPosted: July 11, 2011
Here’s another breakfast recipe involving blueberries (hey, they’re in season right now). Blueberry muffins were one of my favorite breakfast foods as a child – granted, they were always Duncan Hines, and we used to slather on the margarine, before it came out that margarine was evil. These muffins aren’t quite as simple as the ones from the box mix, but they are still a one-bowl recipe. They are definitely superior in taste and texture – they have a tender crumb that is given a little extra flavor by adding lemon zest. They pair very nicely with your morning coffee.
This is the first time I’ve made blueberry muffins with fresh blueberries (since box mixes always include canned berries), and, as you can see from the picture, they turn into lovely bursts of jammy goodness. I got these beautiful berries at the Market on Broadway, which I highly recommend to anyone in Columbus. They had a nice selection of locally produced fruits and veggies, and some tasty-looking baked goods. I’m a bit sad I’ve only just learned about this farmers’ market’s existence.
I don’t think I have many comments to make about this recipe; it’s pretty straightforward. You can use either fresh or frozen berries. If you use frozen, add them to the batter still frozen – that way you won’t have blue streaks in your muffins. The recipe calls for 3/4 cup of blueberries, but I will probably go for a whole cup’s worth next time, to increase the number of blueberries per muffin.
Makes 10-12 muffins
5 tablespoons (70 g) unsalted butter, softened
1/2 cup (100 g) sugar
1 large egg
3/4 cup sour cream or plain yogurt
1/2 teaspoon grated lemon zest
1 1/2 cups (190 grams) all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (105 grams) blueberries, fresh or frozen
Preheat oven to 375°F/190°C. Prepare your muffin tin one way or another – you can line the cups with paper liners, spray with non-stick spray, or use butter. In a large bowl (or the bowl of a stand mixer, if you have one), beat butter and sugar with an electric mixer until light and fluffy. Add egg and beat until fully incorporated, then beat in sour cream (or yogurt) and lemon zest. Put flour, baking powder, baking soda, and salt into a sifter, and sift half into the bowl. Mix until combined. Sift in the rest of the dry ingredients, and mix just until the flour disappears – muffins are another of those foods that you don’t want to overmix, or they’ll be tough instead of soft and tender. Gently fold in blueberries with a spatula – the batter will be quite thick at this point. Fill the muffin cups 3/4 of the way full. Bake for 25-30 minutes, until tops are golden brown and a toothpick inserted in the center comes out clean. Serve warm with a smear of butter and nice cup of coffee.
Adapted from SmittenKitchen