A new favorite! I make a lot of blueberry muffins, because I love them, and this recipe is incredibly delicious, I would even say perfect. It has a delicate crumb (unlike ATK with the sour cream) and a beautiful appearance, even at high altitude–which is a little hard to do! I made two dozen of these the other morning, and all of them were gone within ten minutes. So, there’s seven of us, and I was a slow enough eater that I only got one (read: I was actually breathing while I ate), and my ten-year old confessed to eating 7! Incredible. Anyway, they are great, and delicious, and perhaps the best blueberry muffin I have made. I am using the rest of a flat of blueberries for this tomorrow. This recipe comes from Flo Braker’s Baking for Every Occasion. Many thanks to her for a perfect recipe!
New Favorite Blueberry Muffins
- 2 c. all purpose flour (can substitute with 1/2 whole wheat, too!)
- 1/2 c. granulated sugar
- 2 t. baking powder
- 1/2 t. baking soda
- 1/2 t. salt
- 3/4 c. well shaken cold buttermilk (or sour your milk with 1 T. lemon juice)
- 6 T. (3/4 stick) unsalted butter, melted
- 2 large eggs
- 2 t. finely grated lemon zest or orange zest
- 1 t. pure vanilla extract
- 11/2 c. blueberries
- 1/2 c. granulated sugar
- 1 1/2 t. ground cinnamon or a 1 t. of ground cinnamon and 1/2 t. of ground cardamom
- 6 T. butter, melted
Center rack in the oven and preheat oven to 375°F (190°C). Lightly coat a 12-cup muffin pan with nonstick spray, then flour the cups, tapping out the excess flour. Or butter and flour the cups or line with fluted paper or foil liners.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a medium bowl, stir together the buttermilk, butter, eggs, lemon zest, and vanilla until combined.
Add the buttermilk mixture to the flour mixture and stir gently with a rubber spatula just until moistened. Do not beat until smooth, or the muffins will have a coarse texture.
Using the spatula, fold in the blueberries just enough to incorporated them into the batter. Fill the muffin cups three-fourths full. Bake the muffins until they are golden, spring back when gently pressed in the centre, and are starting to pull away from the muffin cups, 18 to 23 minutes. Cool in pan until they can be handled, about 10 to 15 minutes.
TO MAKE THE DOUGHNUT TOPPING
In a small bowl, stir together the sugar and cinnamon. While the muffins are still warm, gently remove them from the pan one at a time. Dip the tops in melted butter, roll in the cinnamon sugar to coat, and then place on a wire rack. Serve warm or at room temperature. Store at room temperature under a cake dome for up to 2 days, or freeze for up to 10 days in a sturdy covered container. Thaw at room temperature 1 to 1 1/2 hours.