This recipe for basic blueberry muffins 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 Update
Update: The five year old is now going to college and loves these muffins! The original Basic Blueberry Muffins recipe is supposed to make 12 muffins, but in reality it makes more like 18. You could even make the muffins a bit smaller and get 24, but I recommend piling the batter in the cups and going for 18 large ones. I usually halve the recipe and make 9 muffins.
Basic Blueberry Muffins — Good Ones
- 3 1/2 cups unbleached all-purpose flour 1 pound
- 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
- 2 large egg at room temperature
- 1 large egg yolk
- 1 ½ cups frozen blueberries
- Preheat oven to 350 degrees F. Grease 18 muffins cups or line with paper liners.
- 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 dry 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 and at this point, make sure all the flour in incorporated.
- 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. Bake for 30-35 minutes. Let the tin cool on a rack for 15 to 20 minutes.
- Makes 18 muffins (or 12 large bakery style muffins)
— 6 tablespoons water, mixed with a little cinnamon
— 1 cup maple syrup
— 6 tablespoon orange juice
— 6 tablespoons pineapple juice,
I made a half batch of these this morning and they turned out great despite the fact that I had to make a couple of substitutions. Namely 2% milk for the whole milk and 2% yogurt for the sour cream. To make up for the fat difference I used a little cream with the milk and yogurt. They’re really good like this but I know they’d be even better with sour cream and look forward to making them that way sometime in the future.