This week's recipe is for a really impressive looking and tasting muffin. The ingredients are very simple but the result is really, really good. It's a basic bakery style batter that uses lots of baking powder which gives the really high top of this muffin. You fill the batter to the top and it puffs up so beautifully while it's baking. The other method in this recipe, one I've never used, is starting your muffin at a really high heat and then turning it down to a standard 350. This method is supposed to encourage the muffin to rise quickly as well - which it does. I haven't tried baking at only 350, but the results with the high to low were so good - I don't know why I would. (p.s. I made this recipe twice this week - yup, that good!)
So, let's get baking....
Blueberry Muffins Whisk together in a large bowl 3 c. flour - spooned into measuring cups 3 tsp. b. powder 1/4 tsp. b. soda 1/2 tsp. salt
In a separate bowl, whisk together until combined 1/3 c. unsalted butter (melted and slightly cooled) 1/3 c. vegetable oil 1 c. sugar 2 eggs
Add to the butter mixture 1/3 c. sour cream 1 cup milk (room temperature) 1 tsp. vanilla
Pour the wet ingredients into the flour mixture and fold together until just about combined.
Now add in and gently mix together 1 1/2 - 2 c. blueberries (fresh or frozen)
Add the batter to a greased muffin tin, filling to the top. You can sprinkle them with coarse sugar or regular sugar - this is optional.
Bake at 425 for 5 minutes, turn down the oven to 350 and let bake for about 20 minutes (depending on your oven). Muffins are ready when the top springs back when lightly touched or a toothpick comes out clean.
*if you're feeling like you want to dress this up, you could leave the sugar sprinkle off and do an icing drizzle for an added bite of sweetness.