blueberry muffins.

This afternoon, after lounging around upstairs in front of the open window (oh Portland, I love you when you give us nice weather!), I headed downstairs with one purpose- to bake something fruity and comforting. I found a bag of frozen blueberries that I had purchased quite awhile ago, so I sat on the floor surrounded with my cookbooks on a search for something that used them without having to create a pie crust (I fully admit I was rather lazy today). I came across a delicious-sounding recipe for Blueberry Cornbread from The New Moosewood Cookbook so I messaged Alice and told her to come on over.

Unfortunately, after greasing the cake pan and getting out my ingredients, I found that I only had a small amount of cornmeal- not nearly enough to make a whole cornbread. I decided to just go upstairs and print out a generic recipe for blueberry muffins that I could play around with and make my own. I am that quite glad that I did because these turned out to completely hit the spot. They are everything a muffin should be: soft, moist, fruity, and with a slight sweet crunch. A bonus: the sweet smell of berries has yet to leave our home.









Delicious Blueberry Muffins

Ingredients:

2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 large egg
1 cup granulated sugar
4 tablespoons unsalted butter, melted and slightly cooled (I used Earth Balance)
3/4 cups sour cream
1/2 cup berry-flavored yogurt (strawberry, blueberry, raspberry)
1 1/2 cups frozen blueberries, defrosted and drained
A few tablespoons turbinado sugar

Directions:

Preheat oven to 350 degrees F. Grease a 12-cup muffin tin.
In a large bowl, mix flour, baking powder, and salt. In a medium bowl, whisk egg for about 20 seconds. Add sugar and mix quickly for about 20 more seconds. Add butter in two steps, whisking well after each addition. Add sour cream and yogurt and whisk just to combine.
Add the blueberries to the dry ingredients and gently toss to combine. Add wet mixture and fold together with a rubber spatula until just mixed, for no longer than 30 seconds (don't overmix!)
Using an ice cream scoop, drop batter into greased muffin tin. Sprinkle a little bit of the turbinado sugar on the tops. Bake for 25-30 minutes, rotating pan from front to back halfway through baking time, until golden and a skewer inserted in the center comes out clean. Cool on wire rack.

These are delicious warm with a little bit of butter.

*note: If you don't have sour cream around, I am quite sure these would work out just as good with all yogurt.