Even though I have a Favorite Blueberry Muffin, I still like to try new recipes. I told you that I only like my favorite muffins the day they are made? Sometimes I feel like if I am going to take the time to make something then I should be able to enjoy it for a few days.
Ever since I discovered how easy it was to make homemade jam with blueberries instead of having to add chunks, I have been hooked. I took that same idea and did that with these muffins. I gotta say that these are right up there with my favorite muffins. I loved the flavor, the texture and I loved that they tasted good and stayed moist for several days. I am craving these muffins right now and I really wish I was eating one, so I figured typing this post would distract me, but now it is only making me crave them more! I might just have to put down the computer and go make these? Do I have all of the ingredients . . . . .?
. . . . Anyway, these are one of my new favorites! I knew they would be, since they come from Cook's Illustrated. They explain that whisking the sugar in with melted butter will create a more delicate texture than creaming the butter and sugar and they use frozen blueberries, so these muffins could be enjoyed all year long (and believe me they will be)!
Old-Fashioned Blueberry Muffins
2 c. (10 oz.) all-purpose flour
1 Tbl. baking powder
1/2 tsp. salt
1 large egg
1 c. (7 oz.) sugar
4 Tbl. unsalted butter, melted and cooled
1 1/4 c. sour cream
6 oz. (1 1/2 cups) frozen blueberries, preferably wild
1/4 c. sugar
1 tsp. cinnamon
Preheat oven to 350 degrees. Spray 12-cup muffin tin with vegetable oil spray. Whisk flour, baking powder and salt in medium bowl until combined. Whisk egg in second medium bowl until well-combined and light-colored, about 20 seconds. Add sugar and whisk vigorously until thick and homogeneous, about 30 seconds. Add melted butter in 2 or 3 steps, whisking to combine after each addition. Add sour cream in 2 steps, whisking until just combined. Add blueberries to dry ingredients and gently toss to combine. Add dry ingredients to sour cream mixture and carefully fold with rubber spatula until batter comes together and berries are evenly distributed, 25-30 seconds (small spots of flour will remain and batter will be thick). Do not overmix. Divide batter evenly between muffin cups. Sprinkle cinnamon/sugar mixture over the top of each muffin (optional). Bake until muffins are golden brown and toothpick inserted in center of muffin comes out with few crumbs attached, 25-30 minutes, rotating tin halfway through baking. Invert muffins onto wire rack, stand muffins upright and let cool for 5 minutes. Serve. Yield: 12 muffins.
Or, if you are like me and can't stand chunky berries, make blueberry jam and swirl it into the muffin batter instead of adding whole berries.
6 oz. (1 1/2 cups) frozen blueberries
1 1/2 tsp. sugar
Bring blueberries and sugar to a simmer in a small saucepan over medium heat. Cook, mashing the berries with a spoon several times and stirring frequently, until the berries have broken down and the mixture is thickened and reduced, about 6 minutes. Cool to room temperature.
Jenn's Notes: I swirled in blueberry jam instead of adding whole blueberries. Be careful not to overmix while you are swirling in the jam. I loved the addition of the cinnamon and sugar mixture on the top - it not only adds some great flavor, but it makes for a slightly crisp top! So good.