Friday, September 3, 2010

Blueberry Muffins

Last weekend I made about 100 muffins for an event my husbands aunt was in charge of.  I did a combo of banana, carrot/raisin, pumpkin (I made these, minus the cream cheese) and these blueberry ones.  These were by far the most popular.  I wonder if its because its a populare flavor or because they were such pretty ones, with the sparkling sugar dressing each one up.  Either way, they were a hit!  (In case you were curious, there was very little banana love that morning, they were the least popular :(
Blueberry Muffins (from king arthur flour)

2 1/4 cups flour
1 1/2 tsp. baking powder
1/2 tsp baking soda
1/2 tsp. salt
1/4 cup butter, at room temp
3/4 cup sugar
2 eggs
2 tsp. vanilla
1/2 cup sour cream or plain yogurt
1 1/2 cups blueberries, fresh or frozen
coarse sparkling sugar for garnish, optional

*In a small bowl whisk together the flour, baking powder, baking soda and salt.  Set aside.
*In a large bowl cream the butter and sugar until light and fluffy.  Scrape down sides and add the eggs, one at a time, beating well after each addition.
*Add the vanilla and sour cream and mix until incorporated.
*Add the dry ingredients and mix just until incorporated (it is a thick batter)
*Fold in the berries by hand (if using frozen, put the berries in frozen and expect a little blue streaking.  I used frozen and you can see the streaking isnt all that bad)
*Put the batter into muffin pans with papers (makes 12- they will be full) and sprinkle generously with the sparkling sugar.  Bake for 18-24 min. at 375 degrees.  (Remove from pans after about 5 mins or as soon as you are able to handle them.  The longer they sit in the pans the more chance they have of becoming tough.  Who knew?   Obviously the super smart bakers at king arthur did! :)

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