Skip to content

Muffintastic

November 22, 2009



Eugenia Bone wrote a great piece in this month’s Food & Wine about her ritual of baking on Sunday for the week. I loved the romanticism of this, and while I can’t imagine a world where I have my act together (or the motivation) to get all of my week-long baking taken care of on Sunday, I love that somewhere out there, someone is that good at this domestic stuff.

And making these muffins on a Sunday morning, I totally get the value of this baking reprieve. Plus, having a big, blueberry filled muffin for the husband to grab on his way out on a cold Monday morning makes me feel like I’m doing something right, in that Betty Draper type of way. 

Ingredients
For 6 giant blueberry muffins (the best kind).

Topping
1/2 cup light brown sugar
1/3 cup all-purpose flour
2 tablespoons unsalted butter, softened
1 teaspoon cinnamon

Muffins
1 1/2 cups plus 1 tablespoon all-purpose flour
2 tsps baking powder
1/4 tsp baking soda
1/2 tsp salt (or not…if you’re using salted butter)
1 large egg
3/4 cup sugar
1 tablespoon unsalted butter, melted
1 rounded cup sour cream
1 teaspoon pure vanilla extract
3/4 teaspoon finely grated lemon zest
1 rounded cup frozen blueberries

    Make the topping: Preheat the oven to 375°. In a medium bowl, combine the brown sugar, flour, butter and cinnamon. Rub with your fingers to form coarse crumbs. Refrigerate until ready to use.

    Make the muffins: Butter a 6-cup muffin pan. In a medium bowl, whisk the 1 1/2 cups of flour with the baking powder, baking soda and salt. In a large bowl, using a handheld mixer, beat the egg at medium speed until frothy. Add the sugar and melted butter and beat until pale yellow, 1 minute. Beat in the sour cream, vanilla and lemon zest until blended. Add the dry ingredients and beat at low speed until almost blended. In a bowl, toss the blueberries with the remaining 1 tablespoon of flour. Using a rubber spatula, fold the blueberries into the batter.

    Fill the muffin cups three-fourths full of batter and sprinkle with the topping. Bake for 15-25 minutes, or until a cake tester inserted in the center of a muffin comes out clean. Take muffins out for about 5 mins to cool slightly. Remove the muffins from the pan and let cool on a rack.

      Advertisements
      No comments yet

      Leave a Reply

      Fill in your details below or click an icon to log in:

      WordPress.com Logo

      You are commenting using your WordPress.com account. Log Out / Change )

      Twitter picture

      You are commenting using your Twitter account. Log Out / Change )

      Facebook photo

      You are commenting using your Facebook account. Log Out / Change )

      Google+ photo

      You are commenting using your Google+ account. Log Out / Change )

      Connecting to %s

      %d bloggers like this: