Do you remember when muffins became a seriously commercial item in the western world (circa 1990 I think?) – I am not talking about the English breakfast muffin but the muffin I would liken to a large cupcake without the icing. Which is, in fact, exactly what they were and yet for some strange reason or perhaps a very clever marketing strategy we all thought they were healthy. Cake by any other name but it was still cake!
Anyway, I will stop banging on about the misconception of the muffin and get to this wonderful blueberry muffin recipe I have been using from Baking Illustrated. This recipe produces a nice moist muffin with enough texture to properly hold the blueberries without it being too heavy. The sour cream component compliments the blueberries and adds to the muffins tenderness – just what you have been after I am sure.
This recipe stipulates the use of a whisk and it is important that you use one over an electric beater as overbeating can result in a tougher consistency in the finished product.
2 cups of unbleached plain (all purpose) flour
1 tablespoon of baking powder
½ teaspoon of salt
1 large egg
1 cup of sugar
4 tablespoons of unsalted butter – cooled slightly
1 ¼ cups of sour cream
1 ½ cups of frozen or fresh blueberries
Heat the oven to 350 degrees with the oven rack sitting in the middle position. Grease a standard 12 cup muffin tin (or the equivalent) and set aside. (I use paper muffin cups)
Melt the butter and set aside to cool. Whisk the flour, baking powder and salt in a bowl until combined.
In another bowl whisk the egg until well combined and lightly coloured – around 30 seconds. Add the sugar and whisk vigorously until thick and blended – around 30 seconds. Add the melted butter in 2 additions – whisking to combine. Follow with the sour cream in 2 additions – whisking again just to combine.
Add the berries to the dry mixture and stir till evenly dispersed. Add this to the sour cream mixture and fold with a rubber spatula and the batter comes together. Do not overmix. Using a large spoon sprayed with non stick cooking spray (prevents the mixture sticking) divide the batter evenly between the muffin cups.
Bake until the muffins are a light gold brown and a skewer inserted comes out clean – around 25 – 30 minutes. Remove and invert on a wire rack, stand muffins upright and cool.
Variation: If you feel the need to add to this simple recipe (aside from a sprinkle of confectioners sugar) you can dip them into a cinnamon and sugar mixture. Let the muffins cool for 5 minutes and mix ½ cup of sugar and ½ a teaspoon of ground cinnamon in a bowl. Melt 4 tablespoons of butter and dip the top of each muffin into it and then the cinnamon sugar.
Notes: If you need to use frozen blueberries then they must remain completely frozen until they are stirred into the batter – this will prevent bleeding. And as with all tea cake types – these are best cooked and eaten on the same day.
Source: adapted from Baking Illustrated
© 2010, Michelle. All rights reserved.
