I have not made muffins in awhile. And I think the reason is because I struggle with a love for muffins and knowing they are not the healthiest option for breakfast. Also muffins seem to be best the day they are made and too often we are left with too many muffins that are not exactly the flavor we prefer.
I have dabbled with whole wheat muffins, gluten free muffins, and low fat and low sugar muffins, but only a few have hit the right balance of flavor and texture.
I recently got some local blueberries which I enjoy. However blueberries have mixed reviews in our house. We traveled to Maine for the last few summers and after being introduced to Maine wild blueberries, Little Miss Mixture became a little bit of a blueberry snob. Until this week she had avoided blueberries unless they were Maine wild blueberries. For those who are unfamilar wild blueberries are much smaller and have a sweeter flavor. When I bought the local ones Little Miss Mixture indicated she did not want them, but when I presented the German Pancake Sunday morning she ate them.
With just over a week of school left, Little Miss has decided she is bored with some of the lunch and snack items, so I mentioned I could make muffins. She answered YES and requested blueberry.
Funny thing blueberry muffins are probably the most popular muffins, but something I have never made from scratch. I scoured recipes looking for one that was a nice balance of sweet and healthy. I knew I was going to stay away from whole wheat with my first attempt, but what caught my eye was a recipe that was already halved. Perfect if they are not to our fancy less ingredients have been used and less wasted. Also one of my favorite quick breads incorporates sour cream, so I liked the idea of a muffin recipe that did the same.
5 tablespoons unsalted butter , softened
1/2 cup sugar
1 large egg
3/4 cup sour cream or plain yogurt
3/4 teaspoon cinnamon
1 1/2 cups all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup blueberries, fresh or frozen (if frozen, don’t bother defrosting)
Preheat oven to 375°F. Line a muffin tin with 10 liners or spray each cup with a nonstick spray.
Beat butter and sugar with an electric mixer until light and fluffy. Add egg and beat well, then sour cream. Put flour, baking powder, baking soda and salt into a sifter and sift half of dry ingredients over batter. Mix until combined. Sift remaining dry ingredients into batter and add cinnamon, and mix just until the flour disappears. Gently fold in your blueberries. The dough will be quite thick. Spoon or scoop the dough into the muffin tin. Filling each muffin cup about 3/4 full. Don’t forget to fill the empty muffin cups about 1/2 full of water so your pan does not burn.
Bake for 25 to 30 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean. Let cool on rack and serve. They are best when still slightly warm.
* recipe was adapted from one that appeared on Smitten Kitchen and originally comes from Cooks Illustrated. I like cinnamon so I chose to omit the lemon zest and add cinnamon. I also added a pinch of nutmeg but to some that may be overpowering.
Blueberry Muffin Printer Version