This month's Crazy Cooking Challenge was Blueberry Muffins, and not a month too soon. I had just enough blueberries from last fall's berry picking to make one batch, so it had to be a good recipe. I chose one from Brown Eyed Baker. I have never gone wrong with one of her recipes. In the fall I do Muffin Mondays and bake muffins every Monday morning, I figure we need a sweet way to start the workweek. This recipe is definitely going to be added to the Muffin Monday rotation. The muffins are wonderful. I like that slightly crunchy topping on my muffins, so I added a topping to these.
These were the perfect snack after Dave spent an afternoon shoveling snow. We keep getting more snow and it has to be moved. Our backdoor neighbor moved here from California and this is his first winter in Alaska. He asked if the snow would all be gone by fall! I think he is worried he will never see green grass again. The snow is so high my dog Lilly and the neighbor's dog can visit over the fence, no big deal until you realize our fence is 6 feet tall!
Blueberry Muffins
adapted from Brown Eyed Baker(find her recipe here)
Yield: 12 muffins
Prep Time: 20 minutes | Bake Time: 25 to 30 minutes
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 egg
1 cup granulated sugar
4 tablespoons (2 ounces) unsalted butter, melted and cooled slightly
1¼ cups sour cream
1½ cups frozen or fresh blueberries (if frozen leave them frozen to add to the batter)
Topping:
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 tsp. ground cinnamon
1. Preheat the oven to 350 degrees F*. Grease a standard 12-cup muffin tin (or line with paper liners) and set aside.
2. Whisk the flour, baking powder and salt in a medium bowl until combined. Whisk the egg in a separate medium bowl until well-combined and light-colored, about 20 seconds. Add the sugar and whisk vigorously until thick, about 30 seconds. Add the melted butter in 2 or 3 additions, whisking to combine after each addition. Add the sour cream in 2 additions, whisking just to combine.
3. Add the berries to the dry ingredients and gently toss just to combine. Add the sour cream mixture and fold with a rubber spatula until the batter comes together and the berries are evenly distributed, 25 to 30 seconds. Small spots of flour may remain and the batter will be very thick. Do not over-mix.
4. Using a large spoon or a cookie scoop sprayed with nonstick cooking spray, divide the batter amount the muffin cups. Generously sprinkle topping on batter. Bake until the muffins are light golden brown and a toothpick or thin knife inserted into the center of a muffin comes out clean, 25 to 30 minutes, rotating the pan from front to back halfway through the baking time. Immediately remove muffins to a wire rack and cool for at least 5 minutes. Serve immediately or at room temperature. Store leftovers in an airtight container at room temperature.
April 7, 2012 Daylight 14 hours, 21 minutes, 49 seconds Current Temp. 30ºF
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