My two grandmothers could not have been more different. One had a German mother so she was very precise. Consequently, she was an exceptional baker.

My other grandmother had a Russian mother and is the opposite of precise, whatever you call that, so not a great baker but an amazing cook. I guess I learned the precision thing because my Russian grandmother finds cooking or baking with me “exhausting.”

Anyway, my German grandmother always made blueberry muffins. To this day I can’t taste a homemade one without thinking of her.

It’s truly amazing to me how after not tasting her muffins for 20 plus years that one bite of my recipe can instantly bring me back to being a 5-year-old sitting at her kitchen table.  Blueberry muffins and chicken soup seem to be her legacy. Oh and butterscotch blondies.

I do my best to balance both sides of my heritage and therefore try not to be too fussy in the recipes I develop. I hear a little voice inside my head saying, “Is that really necessary? Come on.”

That little voice is looking out for all of you, making sure I don’t get all Martha Stewart. It keeps me in check.

However, this is baking and there is a certain about of precision involved if you want to have your recipes turn out good. So my promise to you, dear reader, is I will keep it as simple as possible. But I expect you to trust that what may seem like fussiness at times really is necessary. Deal?

Bursting with Blueberry Muffins

---

Yields 18 to 20 muffins

Save Recipe

Print Recipe

My Recipes My Lists My Calendar

Ingredients

For the Muffins:

Adapted from Gale Gand’s Double Blueberry Muffins

2 cups + 2 tablespoons flour mix C , divided

1 tablespoon baking powder

1/4 teaspoon salt

4 tablespoons (1/2 stick) unsalted butter

4 tablespoons (2 ounces) cream cheese

1 cup + 2 tablespoons granulated sugar

2 eggs

1/2 cup whole milk

1 teaspoon pure vanilla extract

2 1/2 cups fresh blueberries, divided

For the Crumb Topping:

Adapted from Cooking Classy’s Best Blueberry Muffins

Inspired by Cook’s Illustrated’s Best Blueberry Muffins

1/2 cup flour mix A or C

2 tablespoons granulated sugar

2 tablespoons light brown sugar

2 teaspoons cinnamon or finely grated lemon zest (approximately 2 large lemons)

2 tablespoons butter, melted and cooled

Instructions

For the Muffins:
1. Position the rack in the center of oven and preheat the oven to 375 degrees. Line two muffin tins with cupcake liners.
2. Make the crumb topping (directions below).
3. In a small mixing bowl, toss 2 tablespoons of the flour mix with 1 3/4 cups of the blueberries and set aside. Tip: The flour prevents all the blueberries from sinking to the bottom.
4. In a medium mixing bowl, whisk together the remaining 2 cups of flour, baking powder and salt and set aside.
5. In a large bowl of an electric mixer, beat the butter and cream cheese at medium speed for two minutes. Add the sugar and continue to beat for five minutes. Scrape down the bowl.
6. Add the vanilla and beat for one minute. Scrape down the bowl.
7. Turn the mixer down to low speed. Add the eggs 1 at a time, beating for one minute. and scraping down the bowl after each addition.
8. In a shallow bowl, mash the remaining 3/4 cup of the blueberries with the back of a fork. Add them to the batter and mix.
9. Add the flour in three parts to the batter alternating with the milk, beginning and ending with the flour. Mix each addition for one minute. Scrape down the bowl after each addition. Note: You have to be careful not to "over" mix when using wheat flour. If you activate too much gluten, your cake will be tough. However, over mixing is not an issue when you use gluten-free flours. There is no gluten to over activate!
10. Fold in the flour-coated blueberries from step 2 by hand using a rubber spatula. Tip: View a video on How to Fold an Ingredient into your Batter .
11. Fill each liner 2/3 full. This will be about 1/4 cup of the batter.
12. Sprinkle each muffin with about 1 tablespoon of the crumb topping. Tip: You can break up any chunks that may have formed by just rubbing them between your fingers.
13. Place the pans on the center rack and bake for 20 to 25 minutes, until the tops spring back when you touch them or a toothpick comes out clean of batter.
14. Remove the pans from the oven and place it on a cooling rack. Cool the muffins in the pans for 30 minutes before removing them to cool completely.
For the Crumb Topping:
15. In a small bowl, whisk together the flour mix, sugars and lemon zest.
16. Whisk in the melted butter and stir until combined.
17. Rub the mixture between your fingers to create coarse crumbs.

7.8.1.2

50

https://onlytastematters.com/bursting-with-blueberry-muffins/

Copyright 2016 Only Taste Matters

This post is part of the following link parties: