A number of you asked me for the blueberry muffin recipe I made for Easter brunch. So, I decided to post it!
This comes from "Baking Illustrated" by the editors of "Cook's Illustrated Magazine" (aka those awesome "America's Test Kitchen" folks -- I have hero worship for editor Christopher Kimball!
(Yes, I know I told those of you via e-mail it was from the King Arthur book. I was wrong. This is THE best baking book ever!)
Mix dry ingredients: 2 c flour / 1 T. baking powder and 1/2 t. salt
Mix: 1 beaten egg with 1 c. sugar.
In two or three additions, put in 1/2 stick melted and cooled butter (unsalted recommended) and mix well.
Then add 1 1/2 c. frozen or fresh blueberries (If you use frozen ones, keep 'em frozen so the batter doesn't go all blue. I freeze a big bunch every summer and they stay nice and hard and round; they were great.)
Then in 2-3 additions, add 1 1/4 c. sour cream. Don't overmix.
Bake (12 muffins) for 25-30 minutes.
Cool five minutes before turning out and then if glazing, go to it.
My Glaze (Not Cook's Illustrated)
Juice of 1 meyer lemon
Zest of that lemon
Enough powdered sugar to be thicker than a wet glaze but thinner than a frosting.
Drizzle over each muffin.
I'll be back next week with more pix! Here's one from a couple years ago -- I'm fortunate enough to have another class with the amazing Jacqueline Sullivan!
Back with you soon!
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