TWD: Flat Topped Blueberry Muffins
I think my earliest memory of food was a blueberry muffin; a light, airy confection full of sublime flavor and color. Blueberry muffins bring me joy. Blueberry muffins are the perfect Sunday morning food....
This recipe has evolved over the years. The technique for blending the batter come from Baking with Julia. The muffins are petite and flat topped. Not the grande, pretentious kind you now find at coffee houses. These have you remembering the flavor for hours without feeling as though you might need to undo a button or two.
- 1 package Shortbread Mix or (1 1/3 cup gluten free flours and 1/3 cup sugar)
- 1/2 tsp salt
- 2 tsp baking soda
- 1 tsp cream of tartar
- 2/3 cup buttermilk
- 1/4 cup sour cream or yogurt
- 1/4 cup Earth Balance or butter
- 1 pint fresh blueberries - rinsed, drained and patted dry
- 1/2 tsp Russian Mulling Spice
Sift the Shortbread Mix, baking soda, cream of tartar and salt together twice. Remove a tbsp of dry ingredients and Russian Mulling Spice. Toss with blueberries in a different bowl. In another separate bowl, stir milk and sour cream together, and set aside.
Cream half of the dry ingredients with the butter. Add half of the milk mixture, delicately fold the ingredients together, stopping when barely combined. Add remaining dry and liquid ingredients and fold in only until just mixed. It is important not to thoroughly mix the batter. Fold the blueberries in.
Spoon batter into prepared muffins tins, filling each cup at least 2/3 full. Bake back for 25 to 30 minutes or until tops are golden and spring back when light pressed. Turn out muffins onto a cooling rack and allow them to cool for 10 to 15 minutes before serving.
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Photo Credit: Julie Cecchini
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