Yesterday a coworker’s wife brought in a dozen Tim Horton’s muffins. They were a highly welcome diversion. So perfect looking. With tasty, crusty tops and those big granules of sugar that add all kinds of super tasty crunchy bits. Unfortunately, slightly less than perfect tasting, which I suppose is to be expected.
A blueberry muffin caught my imagination, and got me thinking about truly great blueberry muffins. So on Saturday I set off to make some great blueberry muffins. I started my search on the Fine Cooking website and used their muffin recipe maker. The recipe calls for a full cup of sour cream, two eggs, and an egg yolk. And lots of blueberries. Yum.
The batter came together beautifully and was thick enough to suspend the blueberries and hold them in all their juicy, delicious glory. I heaped the batter high in the muffin cups and nestled extra blueberries into the tops. I just wish I’d had some large grain sugar to sprinkle on top of them.
Blueberry Muffins
1lb (3 ½ cups) flour
4 tsp baking powder
½ tsp baking soda (USA / Canada)
½ tsp table salt
1 1/3 cups sugar
5 oz butter, melted & cooled1 cup whole milk
1 cup sour cream
2 eggs
1 egg yolk
1 tsp vanilla extract1 ½ cups blueberries
Preheat the oven to 350º F. Grease and flour a 12-cup muffin tin.
Mix together the dry ingredients in one bowl, and the wet ingredients in another.
Mix the wet and dry ingredients together, and stir in the blueberries. Scoop into muffin tins and bake 30–35 minutes, until a toothpick inserted into the centre of the muffins comes out clean.
