Saturday, February 21, 2009

incredible blueberry muffins

I've tried many muffin recipes over the years. I've been decently happy with a handful of them, but sadly disappointed with many as well. My husband grew up accustomed to the smell of freshly baked blueberry muffins on Sunday mornings, so I've been wanting to find a great recipe for making them from scratch. Unfortunately, however, the results of all the recipes I've previously tried have left us both wishing we'd just bought the boxed kind he grew up with. Tonight, however, was different. I have the Williams Sonoma Muffins book, and have wanted to make these for some time, thinking surely Williams Sonoma would have the recipe I've been searching for. And it did! This is by far the most delicious muffin recipe I've ever made, and I'll even go as far as to say that this may be the best muffin I have ever tasted! And my husband, the blueberry muffin connoisseur, agrees. This recipe is absolutely delicious, with a sweet flavor, moist center, juicy berries, and perfect crumb topping. You have to try these.

Blueberry Muffins
Recipe from Williams Sonoma Muffins

I N G R E D I E N T S :

For the topping
1/4 cup (1.5 oz/45 g) all-purpose (plain) flour
2 Tbsp. each granulated sugar and firmly packed light brown sugar
1/4 tsp. ground cinnamon
2 Tbsp. cold, unsalted butter, cut into small pieces

For the muffins
7 Tbsp. (3.5 oz/105g) unsalted butter, at room temperature
3/4 cup (6 oz/185 g) granulated sugar
2 large eggs
2 1/4 cups (11/5 oz/360g) all-purpose (plain) flour
4 tsp. baking powder
1/2 tsp. salt
1 cup (8 fl oz/250ml) milk
1 1/2 tsp. vanilla extract (essence)
1 1/2 cups (6oz/ 185 g) fresh blueberries or frozen unsweetened blueberries, unthawed
Maple Butter for serving (I did not make this but the recipe is below)

D I R E C T I O N S :

Preheat the oven to 375 degrees. Grease 12 standard muffin cups with butter or butter-flavored nonstick cooking spray.

To make the topping, stir together the flour, granulated sugar, brown sugar, and cinnamon in a small bowl. Using a pastry cutter or your fingers, cut or rub the butter into the dry ingredients just until coarse crumbs form. Alternatively, combine the dry ingredients and the butter in a food processor and pulse just until coarse crumbs form.

To make the muffins, in a bowl, using an electric mixer on medium speed, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition until blended into the butter mixture.

In another bowl, stir together the flour, baking powder, and salt. Add the dry ingredients to the butter mixture in 2 increments, alternating with the milk and vanilla. Stir just until evenly moistened. The batter will be slightly lumpy. Using a large rubber spatula, gently fold in the blueberries just until evenly distributed, no more than a few strokes. Take care not to break up the fruit. Do not overmix.

Spoon the batter into each muffin cup, filling it level with the rim of the cup. Sprinkle each muffin with some topping.

Bake until golden, dry, and springy to the touch, 20-25 minutes. A toothpick inserted into the center of a muffin should come out clean. transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins. Serve warm or at room temperature, with maple butter.

For the Maple Butter:
1/2 cup (4 oz/125 g) unsalted butter, at room temperature
3 Tbsp. pure maple syrup

Cream together the butter and maple syrup, in a small bowl until well combined. Store, covered, in the refrigerator for up to 3 days. Bring to room temperature before serving. Makes about 1/2 cup.

1 comment:

Domestic Kate said...

I'm trying these soon! I have a bag of blueberries in the freezer just begging to be made into muffins. :)