Monday, January 25, 2010

Blueberry Muffins


This is a new blueberry muffin recipe that I found in a Fine Cooking magazine. They are really delicious, especially with the glaze on top. It's really important with this recipe to not overmix the batter, that's why you add the fruit before the batter is fully mixed. I love that the batter overflows onto the pan and forms a big muffin top (Seinfield anyone?) I take out the room temp ingredients and melt the butter an hour before I make these.

Blueberry Muffins

Cooking spray for the pan
3 1/2 c. all purpose flour
4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 c. sugar
10 tbs. butter, melted and cooled slightly
1 c. whole milk, at room temp
1 c. sour cream, at room temp
2 large eggs, at room temp
1 large egg yolk, at room temp
2 1/2 tsp finely grated lemon zest (save lemon for glaze)
1 1/2 c. fresh or frozen blueberries (no need to thaw if frozen)

Preheat oven to 350. Lightly spray the top of a 12 cup muffin tin and then line the cups with paper or foil baking cups. (Spraying the pan keeps the muffin tops from sticking)

In a large bowl stir together the flour, baking powder, baking soda, and salt; mix well.
In a medium bowl whisk together the sugar, butter, milk, sour cream, eggs, egg yolk, and zest until well combined.
Pour the wet ingredients into the dry and fold together gently with a rubber spatula just until the dry ingredients are mostly moistened, there should still be quite a few streaks of flour. It will be lumpy, that is okay. Sprinkle the blueberries on the top of the batter and fold them in until just combined. (The batter will still be lumpy, do not try to smooth it out)
Fill the muffin cups, the batter should mound higher than the rim of the cups by 3/4".
Bake until the muffins are golden brown and spring back lightly when you press on the middle, about 35 minutes. The muffin tops will meld together. Let the pan cool for 15 minutes. Use a butter knife to separate the tops, invert the pan and pop out the muffins.
Let muffins cool for 30 minutes before drizzling glaze.

For Glaze:

2 c. powdered sugar
fresh lemon juice (from lemon that you zested)

Whisk together powdered sugar and enough fresh lemon juice to make a runny glaze. Drizzly liberally over muffins, let set to harden.

2 comments:

Whitney Mai said...

Oh how glad I am that I stumbled upon this blog! I tried this last night at the prompting of the delicious looking photo. I did not add the glaze because I am not that fond of Lemon flavored things, but the muffins were AMAZING! Thanks for the great recipe! Keep em' coming!

The Frosted Cupcake said...

Thanks Whitney!