Wednesday, October 24, 2012

Blueberry Muffins from The New Best Recipe



I've posted about blueberry muffins in the past HERE. 'To Die For' they were called. Mmm, yes, they were.

UNTIL I made the Blueberry Muffins from The New Best Recipe.


(Don't have that cookbook on your shelf yet?! You must. Besides tested and tried dishes, The New Best Recipe has illustrated kitchen tutorials and unbiased product ratings from America's Test Kitchen and it is over 1000 pages of ahh.maz.ing-ness)!


Ok, back to the muffins.


The New Best Recipe Blueberry Muffins should be called 'to die for' or 'the best' or something!

The added sour cream in NBR's recipe takes the cake...or muffin. The sour cream compliments the blueberries perfectly, making a most fabulous tasting muffin.

You must try them!

And, if you have the ingredients around to make the Lemon-Glaze following the recipe...oh, do! That puts these muffins over the top!

(When I don't have those ingredients, I use NBR's other topping variation: Cinnamon Sugar-Dipped OR I brush the muffin tops with a vanilla syrup [like DaVinci's coffee syrups] and sprinkle with turbinado sugar).

Oh, my mouth is watering! Time to share the recipe!

BLUEBERRY MUFFINS
from The New Best Recipe via acookingbookworm.com

2 cups (10 oz) unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 large egg
1 cup (7 oz) sugar
4 tablespoons (1/2 stick) unsalted butter, melted and cooled slightly
1-1/4 cups (10 oz) sour cream
1-1/2 cups (7-1/2 to 8 oz) frozen or fresh blueberries

Preheat oven to 350 degrees. Grease a standard 12-cup muffin tin and set aside.

Whisk the flour, baking powder, and salt in a medium bowl until combined. Whisk the egg in a second medium bowl until well combined and light-colored, about 20 seconds. Add the sugar and whisk vigorously until thick and homogenous, about 30 seconds; add the melted butter in 2 or 3 additions, whisking to combine after each addition. Add the sour cream in 2 additions, whisking just to combine.

Add the berries to the dry ingredients and gently toss just to combine. Add the sour cream mixture and fold with a rubber spatula until the batter comes together and the berries are evenly distributed, 25 to 30 seconds (small spots of flour may remain, and the batter will be thick. Do not overmix).

Using a large spoon sprayed with nonstick cooking spray to prevent sticking, divide the batter among the greased muffin cups. Bake until the muffins are light golden brown and a toothpick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes, rotating the pan from front to back halfway through the baking time. Invert the muffins onto a wire rack, stand the muffins upright, and cool 5 minutes.

Ginger- or Lemon- Glazed Blueberry Topping
While the muffins are baking, mix 1 teaspoon grated fresh ginger or grated lemon zest and 1/2 cup sugar in a small bowl. Bring 1/4 cup lemon juice and 1/4 cup sugar to a simmer in a small saucepan over medium heat; stir to dissolve the sugar and simmer until the mixture is thick and syrupy and reduced to about 1/4 cup. After the baked muffins have cooled 5 minutes, brush the tips with glaze; then, working one at a time, dip the tops in lemon sugar or ginger sugar. Set the muffins upright on a wire rack; serve.


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