![]() Divide between prepared muffin cups and sprinkle each with 1 teaspoon turbinado sugar, which will seem over-the-top but I promise, will be the perfect crunchy lid at the end. Batter will be very thick, like a cookie dough. Whisk in baking powder, baking soda and salt until fully combined, then lightly fold in flour and berries. Melt butter in the bottom of a large bowl and whisk in sugar, zest, yogurt and egg until smooth. Line a muffin tin with 9 paper liners or spray each cup with a nonstick spray. (Should you be hesitant, just an increase from 3/4 cups to 1 1/4 is excellent but not over-the-top improvement.) I found it made 9 taller and more gorgeous muffins than it did of the 10 to 11 in the original recipe just double it for a crowd. I ended up doubling the berries in my go-to in the last batch and regret not-a-thing. From Blythe Danner, I realized you could put an inordinate amount of berries in each muffin and still have a very good muffin. ![]() I also found her combination of coriander (I know!) and nutmeg crazy good and worth trying if you’re curious, even if I’m still defaulting to my lemon zest only here. ![]() If the muffin underneath it isn’t too sweet, it doesn’t put it over the top at all - it’s just right. From Stella Parks at Serious Eats, I came to agree that a full teaspoon of coarse sugar on top of each muffin sounds crazy but actually makes a delightfully crunchy lid. I use yogurt instead of buttermilk, less sugar, I’ve adapted it to make it one-bowl and then in August 2016 it got the biggest overhaul yet after a month of blueberry muffin studies. This began with an adaptation of an old Cook’s Illustrated blueberry muffin but with so many changes, it no longer resembles the original. NEW: Watch me make these muffins on YouTube! Why does it take so long to update these days? You’ll have to speak to the boss. * Or two days before that, when I started writing the post. And although I made these in greased muffin cups, I forgot that I prefer them with paper liners because occasionally, a blueberry gets lost, stuck to the pan, and that’s just no way for a blueberry to go out. I find it doesn’t much matter whether your berries are frozen or fresh, but I don’t care for defrosting them first as they just get so wet and slumpy. I halve the recipe because 10 muffins is just the perfect amount to keep you from getting in too much trouble. I like them with yogurt but I like them even more with sour cream. It has a high dome and a thick batter that’s really more of a dough (a classically brilliant technique of CI’s to keep berries from sinking) and every time, they’re as pretty as a picture. I’ve made them with buttermilk and yogurt and cream cheese too, with streusel and dipped in butter and rolled in cinnamon-sugar I’ve tucked them into corn muffins and bran muffins too, back to one I got from Cook’s Illustrated eons ago (introduced to me by the lovely Elise), but that’s different from the recipes in the two Cook’s Illustrated cookbooks that I own and also at least three of the five other blueberry muffin recipes on their site (the last two are hidden behind a pay wall put between people already paying and people paying more than people who are paying, not that I’m venting or anything, ahem). The high for the day is in the 60s, you run out to the market and what is this? Did you wish you’d brought your cardigan? How strange! And all of a sudden the prospect of a berry baked into something warm and cozy, that you might eat with your first hot coffee of the season, seems very right.Īnd it is around this time every year that I try to find the best blueberry muffin. Mother Nature made them perfect! Why drown them in batter, wilt them with heat and then leave them out to dry? What brutes we’d be! But there’s a day in August - I think it might have been yesterday* - when something shifts. When blueberries first show up at the market, it feels like sacrilege to bake with them - ditto with raspberries, blackberries and strawberries.
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