Once Upon a Tine
Saturday, August 12, 2006
BLUEBERRY MUFFINS
Muffins are not as easy to get right as one might think. Too dry, to dense, to sugary - these are all problems that one can encounter when trying to bake the perfect muffin. This recipe however, adapted from The Best Recipe cookbook, makes them just right - light, fluffy, and full of blueberries.
3 Cups of all purpose flour (I use unbleached)
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/4 sticks of butter (leave out to soften)
1 cup of sugar
2 large eggs
1 1/2 cups plain yogurt
1 tsp grated lemon peel
1 1/2 cups blueberries
1 Tbsp flour (for defrosted frozen berries)
1 Adjust the oven rack to the middle-lower part of the oven. Preheat oven to 375°F. 2 Whisk together the flour, baking powder, baking soda, and salt and set aside. 3 In a large mixing bowl, cream butter and sugar together, beating until fluffy. Add eggs one at a time, beating until incorporated after each one. Beat in the grated lemon peel. 4 Beat in one half of the dry ingredients until just incorporated. Beat in one third of the yogurt. Beat in half of the remaining dry ingredients. Beat in a second third of the yogurt. Beat in the remaining dry ingredients and then the remaining yogurt. Again be careful to beat until just incorporated. Do not over beat. Fold in the berries. If you are using frozen berries, defrost them first, drain the excess liquid, and then coat them in a light dusting of flour. 5 Use a standard 12-muffin muffin pan. Coat each muffin cup lightly with olive oil or grapeseed oil using a pastry brush, or with a little butter. Or use one of those convenient vegetable oil sprays. Distribute the muffin dough equally among the cups. Bake until muffins are golden brown, about 25 to 30 minutes. Test with a long toothpick (we use a thin bamboo skewer) to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin and serve slightly warm.
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posted by Jules at 11:30 AM
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