This muffin recipe was created by Joanne Chang who owns a bakery/café in Boston. It’s from the Feb/March 2006 issue of Fine Cooking Magazine, and it got very good ratings on the magazine’s bulletin board. I loved these muffins, but they did not get a thumbs up from my 5 year old who prefers cupcakes in disguise. These are real muffins – the dense, high, nicely crowned type you might find at a diner. The article in Fine Cooking lists all kinds of variations, so if you are like me and save your old issues, you might want to dig it up and take a look. There’s a beef shortrib dish on the front.
Basic Blueberry Muffins
3 1/2 cups unbleached all-purpose flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cups granulated sugar
5 ounces butter, melted and cooled slightly
1 cup whole milk
1 teaspoon vanilla (or other extract/flavoring)
1 cup sour cream or crème fraiche
1 large eggs at room temperature
1 large egg yolk
1 ½ cups frozen blueberries
Preheat oven to 350 degrees F. Spray 12 muffin tins with flour-added Pam or alternative.
In a large mixing bowl sift together the flour, baking powder, baking soda and salt; mix well. In a medium mixing bowl, whisk together the sugar, butter, milk, vanilla, sour cream, eggs and yolk.
Pour the wet ingredients into the dray and fold gently with a rubber spatula until the dry ingredients are mostly moistened. The batter will be lumpy and there will be streaks of flour. Choose an add-in. I used blueberries, but you can use a cup and half of other types of frozen fruit. Fold add-in into batter.
Using a measuring spoon for scooping, scoop batter into tins. It should be slightly stiff and go up and over the top by about 3/4 inch (see photo). Bake for 30-35 minutes. Let the tin cool on a rack for 15 to 20 minutes.
Makes 12 muffins
If desired, make a glaze. The recipe suggests the following:
3 cups confectioner’s sugar plus one of the liquid ingredients below.
— 6 tablespoons water, mixed with a little cinnamon
— 1 cup maple syrup
— 6 tablespoon orange juice
— 6 tablespoons pineapple juice,