Blueberry Muffins

24 Jul

Blueberry Muffins Summer fruit + lots of free time = more baked goods! This is the best blueberry muffin recipe I’ve found. It’s once again from the folks at Cook’s Illustrated. Most muffins turn out too dry and dense, but these are light and moist. With this recipe I was able to make 12 large muffins and poured the extra dough into a loaf pan to make a mini-blueberry loaf.


Blueberry Muffins

INGREDIENTS
3 cups all-purpose flour
1 Tbsp baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 Tbsp unsalted butter (1 1/4 stick), softened
1 cup sugar
2 large eggs
1 1/2 cup plain yogurt
1 teaspoon lemon zest
1 1/2 cups blueberries (see below for using frozen berries)

3 Tbsp unsalted butter, melted
1/4 cup sugar
1 tsp cinnamon

DIRECTIONS

  1. Preheat oven to 375° F with a rack in the lower middle. Prepare a standard 12-well muffin pan by placing a muffin liner in each well, or if you don’t have muffin liners, grease the inside of each well with vegetable oil or butter or spray with non-stick cooking spray.
  2. In a mixing bowl, whisk together the flour, baking soda, baking powder, and salt.
  3. In a large mixing bowl, beat the butter and sugar together, until light and fluffy. Add the eggs to the mixture one at a time, beating after each one. Mix in the lemon zest.
  4. Add one third of flour mixture to the wet ingredients and beat until just incorporated. Mix in one third of the yogurt. Continue alternating between adding the flour mixture and yogurt both are mixed into the wet ingredients.  Mix until ingredients are just incorporated, but be careful not to over mix. Gently fold the blueberries into the mixture.
  5. Distribute the dough into the prepared muffin cups, filling each cup nearly to the top.
  6. Place in the oven and bake until the muffins are golden brown, about 25 to 30 minutes or until a tester inserted into the middle of a muffin comes out dry. Let the muffins cool in the muffin tin for about 5 minutes.
  7. To cinnamon coat muffins, melt 3 tablespoons of butter in a small bowl. In a separate bowl, mix together sugar and 1/4 cup of sugar and a heaping teaspoon of cinnamon.  Dip each  muffin in the warm butter and then in the cinnamon/sugar mixture. Place muffins on a wire rack until cool.

Note: If you are using frozen berries, defrost them first, drain the excess liquid, and then coat them in a light dusting of flour (about 1 tablespoon).

Adapted from The New Best Recipe

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