Blueberry Muffins

Usually the men who attend Tuesday Morning Prayer Meeting get hot breakfast, but the kitchen staff was off this morning due to holiday schedule and they had to settle with blueberry muffins and coffee.

Adapted From Cook's Illustrated
Blueberry Muffins
Makes large dozen muffins

Dry Ingredients
2 cups unbleached all-purpose flour (10 ounces)
1 tablespoon baking powder
1/2 teaspoon table salt

Wet Ingredients
1 large egg
1 cup granulated sugar (7 ounces)
4 tablespoons unsalted butter , melted and cooled slightly
1 1/4 cups sour cream (10 ounces)

1 1/2 cups fresh or frozen blueberries

Sugar Topping
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
2 teaspoon grated lemon zest

4 tablespoons unsalted butter

1. Adjust oven rack to middle position and heat oven to 350 degrees. Spray standard muffin tin with nonstick vegetable cooking spray or for less messy fingers, line tin with large paper cups.



4. Use ice cream scoop or large spoon to drop batter into greased muffin tin. Bake until light golden brown and toothpick or skewer inserted into center of muffin comes out clean, 22 to 25 minutes, rotating pan from front to back halfway through baking time. Invert muffins onto wire rack, stand muffins upright, and cool 5 minutes.

5. While muffins are cooling, mix sugar, ground cinnamon, and lemon zest in small bowl and melt butter in small saucepan. After baked muffins have cooled five minutes, working one at a time, dip tops of muffins in melted butter and then cinnamon-sugar. Set muffins upright on wire rack; serve.

1 comment:

  1. My husband said these were the best blueberry muffins I have ever made! Thank you for sharing your recipe.