Blueberry Muffin

It’s not blueberry season yet but I got this urge to make them, not sure why. Then as I shopped at the local supermarket I found this frozen blueberry with very reasonable price so without further ado I snapped it and brought it home, err of course by paying it first. Back home I suddenly remembered that I was still on the quest of finding just the right muffin recipe, a muffin that would go up high but yet still soft and moist in the inside. After much browsing here and there I came across Eliza’s muffin recipe and was so impressed with her review I just wanted to try the recipe instantly. Boy did I make the right the decision, the muffins were super easy to make yet the result was excellent, dome high, buttery moist muffin, highly recommended.

Makes 1 dozen muffins

1. Start the batter

Position a rack in the center of the oven and heat the oven to 350 degree F. Lightly oil (or spray with cooking spray) the top of a standard 12-cup muffin tins (cup should be 2 3/4 inches across and about 1 inch deep) and line with paper or foil baking cups

1 pound (3 1/2 cups) unbleached all-purpose flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 1/3 cup granulated sugar
5 ounces (10 tablespoons) unsalted butter, melted and cooled slightly
1 cup whole milk, at room temperature
1 cup creme fraiche or sour cream, at room temperature (I used sour cream while other time I used yoghurt and it worked beautifully)
2 large eggs, at room temperature
1 large egg yolk, at room temperature

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, creme fraiche or sour cream, eggs, and egg yolk until well combined.

Pour the wet ingredients into the dry, and fold gently with a rubber spatula just until the dry ingredients are mostly moistened (the batter will be lumpy)—there should still be quite a few streaks of dry flour.

2. Add your choice of flavorings, fruits, chocolate, and nuts (in my case frozen bluberry, do visit her blog to see other possibilities).

3. Fill the tin and bake the muffins
Use an ice cream scoop if you have one with a “sweeper” in it; otherwise, use two spoons to spoon the batter into the muffin cups, distributing all of the batter evenly. The batter should mound higher than the rim of the cups by about 3/4 inch. Bake until the muffins are golden brown and spring back lightly when you press the middle, 30 to 35 minutes. (The muffin tops will probably meld together.) Let the tin coll on a rack for 15 to 20 minutes.

Source: Eliza Adam

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