February 12, 2012

Old-Fashioned Blueberry Muffins

Even though I have a Favorite Blueberry Muffin, I still like to try new recipes.  

Ever since I discovered how easy it was to make homemade jam with blueberries instead of having to add chunks, I have been hooked.  I took that same idea and did that with these muffins.  I gotta say that these are right up there with my favorite muffins.  I loved the flavor, the texture and I loved that they tasted good and stayed moist for several days.  I am craving these muffins right now and I really wish I was eating one, so I figured typing this post would distract me, but now it is only making me crave them more!  I might just have to put down the computer and go make these?  Do I have all of the ingredients . . . . .?

. . . . Anyway, these are one of my new favorites.  I knew they would be, since they come from Cook's Illustrated.  They explain that whisking the sugar in with melted butter will create a more delicate texture than creaming the butter and sugar and they use frozen blueberries, so these muffins could be enjoyed all year long (and believe me they will be)!
Old-Fashioned Blueberry Muffins
2 c. (10 oz.) all-purpose flour
1 Tbl. baking powder
1/2 tsp. salt
1 large egg
1 c. (7 oz.) sugar
4 Tbl. unsalted butter, melted and cooled
1 1/4 c. sour cream
6 oz. (1 1/2 cups) frozen blueberries, preferably wild

Topping:
1/4 c. sugar
1 tsp. cinnamon

Preheat oven to 350 degrees.  Spray 12-cup muffin tin with vegetable oil spray.  Whisk flour, baking powder and salt in medium bowl until combined.  Whisk egg in second medium bowl until well-combined and light-colored, about 20 seconds.  Add sugar and whisk vigorously until thick and homogeneous, about 30 seconds.  Add melted butter in 2 or 3 steps, whisking to combine after each addition.  Add sour cream in 2 steps, whisking until just combined.  Add blueberries to dry ingredients and gently toss to combine.  

Add dry ingredients to sour cream mixture and carefully fold with rubber spatula until batter comes together and berries are evenly distributed, 25-30 seconds (small spots of flour will remain and batter will be thick).  Do not overmix.  Divide batter evenly between muffin cups.  Sprinkle cinnamon/sugar mixture over the top of each muffin (optional).  Bake until muffins are golden brown and toothpick inserted in center of muffin comes out with few crumbs attached, 25-30 minutes, rotating tin halfway through baking.  Invert muffins onto wire rack, stand muffins upright and let cool for 5 minutes.  Serve.  Yield: 12 muffins. 

Or, if you are like me and can't stand chunky berries, make blueberry jam and swirl it into the muffin batter instead of adding whole berries.

Blueberry Jam:
6 oz. (1 1/2 cups) frozen blueberries
1 1/2 tsp. sugar

Bring blueberries and sugar to a simmer in a small saucepan over medium heat.  Cook, mashing the berries with a spoon several times and stirring frequently, until the berries have broken down and the mixture is thickened and reduced, about 6 minutes.  Cool to room temperature.  

Jenn's Notes:  I swirled in blueberry jam instead of adding whole blueberries.  Be careful not to overmix while you are swirling in the jam.  I loved the addition of the cinnamon and sugar mixture on the top - it not only adds some great flavor, but it makes for a slightly crisp top. So good.   

Linked up at Weekend Potluck!

28 comments:

  1. Ohhh yes, I have made these from CI before. they are scrumptious!

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  2. Mmm any time I make blueberry muffins I make them from a box. I think its time to try homemade, so I will definitely have to try this recipe out. Thanks.

    lmld.org

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  3. totally making these tonight yum

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  4. Wish I could have one of these for breakfast tomorrow morning! They look so moist and delicious!

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  5. seem so yummy!!

    http://lacasitadmaria.blogspot.com/

    maría from spain!!

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  6. looks simply delicious!

    Love for you to join in my linky party on Wednesdays if you get a chance :)

    http://www.jaqsstudio.com/2012/02/made-by-me-18-linky-party-and-features.html

    -Q

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  7. I love Cooks Illustrated recipes & these look yummy! I'll have to check out your other favorite, too.

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  8. Love this! We just posted our 2nd Kitchen Fun and Crafty Friday Link Party and would love for you to share this! http://kitchenfunwithmy3sons.blogspot.com/2012/02/kitchen-fun-and-crafty-friday-link_16.html

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  9. There is nothing like the good old fashioned recipes. We shared one today at Take Six as well. I like the idea of swirling in blue berry jam instead of using berries. Beautiful!

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  10. Goodness, gracious...you are so right! I wish I had one right now with my coffee because they look delicious!

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  11. These look delicious...….I'd like to invite you to CountryMommaCooks Saturday Link and Greet Party(now-Sunday)…..have a wonderful weekend:)

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  12. Hi Jen! Hello ! I just found your blog - (so glad I did!! ) via Nifty Thrifty Things Sunday Link Party.

    These muffins look so delish! The last place we lived, we had wild blueberries growing right in our backyard - they are sooo good!

    I am your newest follower. Please come visit my blog and say hello. I love visitors and comments! Lets keep in touch with GFC and LF!

    Have a great weekend!

    Heather @ settingforfour.blogspot.com

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  13. When I see blueberries I've got to check it out. They look so good, I so wish I had one right now. I have blueberries in the freezer, thanks for the recipe. Thanks for sharing your creative inspiration at Sunday's Best.

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  14. I pinned this on Pinterest. Thank you for joining Creative Bloggers Party and Hop :)

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  15. These muffins look so amazing! YUMMY! Thanks for joining us on our "Strut Your Stuff Saturday." We hope you come back next Saturday. We would love to have you share more wonderful recipes! -The Sisters

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  16. Yummy these were4 awesome!! Posted them on my blog. Thanks for the awesome recipie

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  17. Karen

    I used raspberries that I had in the freezer and they came out wonderful!!

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  18. Could you substitute Greek yogurt for the sour cream or for part of it? They sound yummy! Thanks.

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    1. You definitely could sub greek yogurt for the sour cream. I have not tried it with this particular recipe, but I have tried it with many many others and I always have great results. -Jenn

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  19. LOVE YOUR BLOG!!! HOW CAN I PIN THE RECIPES ONTO PINTEREST?

    THANKS.

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    1. You can install the "Pin It" button on your computer http://pinterest.com/about/goodies/! - Jenn

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  20. Thank you! Drooling on my keyboard, lol. Have to make these! I have frozen blueberries (I froze them fresh) so I know they will be great. Thanks also for the blueberry jam recipe. Maken' that for my toast :)

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    1. I think you will love these muffins. They are delicious! - Jenn

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  21. Jenn - I just popped these in the oven. Holy moly! I tasted the batter & couldn't stop eating it. I subbed peaches for the berries because it's my husband's favorite fruit & now I'm sad I did .... I want the blueberry version! I'm feeling pretty confident these are going to be the "die for" muffins I've been looking for. Thank you! (Michelle)

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    1. Oh wow, I've never had a peach muffin before. Do you use canned peaches and do you chop them up? Sounds yummy, I might have to try that too. You definitely gotta try the blueberry version! Amazing! -Jenn

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  22. My husband loves blueberry muffins. This sounds like a winner!! Pinning!!

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    1. I can't seem to get enough blueberry muffins! Thanks for the pin!

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