PrintBlueberry muffins!
Does anyone have a particularly delicious, tried-and-true blueberry muffin recipe? I'm looking for something reminiscent of a bakery-style muffin with a light, fine crumb and a gloriously sweet topping that isn't overpowering... mmm. I'm tired of baking batch after batch of blueberry muffins that don't quite hit the spot or that basically taste like cake. Any recipes or ideas to modify recipes would be greatly appreciated.
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4 Comments:
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_34553,00.html
These were very good
JerzeeTomato at 8:22PM on 02/08/08
Thank you!
kmnola at 8:39PM on 02/11/08
Everyone I know raves when I make these. I wish they were mine, but Sugar Hill Inn (in New Hampshire) via Ann Hodgman, beat me to them. Enjoy.
For 12 muffins
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp Kosher salt
2 large eggs
1 cup sour cream (I use reduced fat. It tastes the same.)
5 Tbs unsalted butter
1 cup light brown sugar, packed
1 cup old-fashioned rolled oats
1 cup blueberries, frozen
2 Tbs sugar
Preheat oven to 375F
Line a 12 cup muffin tin with muffin-cup liners. This recipe doesn't work without them. Combine the flour, baking powder, baking soda, and salt in a small bowl. Set aside.
In a large bowl, beat the eggs with the sour cream until thoroughly combined.
In a medium saucepan, over medium heat, met together the butter and the brown sugar. Beat this mixture into the egg mixture. Stir in the oats.
Fold in the flour mixture, and then the blueberries. Fill the muffin cups 2/3 full. Drop a generous pinch of sugar onto the top of each muffin.
Bake for 25-28 minutes. Cool for 5 minutes, then remove muffins & finish cooling them on a rack.
KDBlue at 9:45PM on 02/11/08
This is my all-time favorite I have been making for years. Blueberries are my FIL's fave and when they come to visit, this invariably is made for brunch in the form of muffins or coffee cake. Definitely tried and tried and tried and true. They are so easy and so delightful and light. Enjoy!
Old-Fashioned Blueberry Muffins
2 c flour
2/3 c sugar
1 T baking powder
1/2 t salt
1/2 t nutmeg
1 1/2 c unsweetened blueberries, partially thawed if frozen
2 eggs
1/2 c milk
1/2 c butter, melted
1/4 c sliced almonds and 2 T sugar for garnish
In large bowl, mix flour, sugar, b p, salt and nutmeg. Add berries, stir to coat evenly. In small bowl beat eggs, milk and butter. Add to dry mixture and stir until just blended. Fill greased or lined pans 2/3 full. Sprinkle with almond and sugar mixture. Bake @ 400 F - 15 to 25 min. for muffins, 30 to 35 min. for 9" sq coffee cake.
frederika at 3:26PM on 02/12/08