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Blueberry Muffins Recipe

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This recipe for Blueberry Muffins, by , is from The Dean Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ann Dean
Added: Tuesday, April 11, 2006


2 cups unbleached all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 large egg

1 cup granulated sugar

1/4 cup ( 1/2 stick) unsalted butter, melted and cooled slightly

1 1/4 cups sour cream

1 1/2 cups frozen or fresh blueberries, preferably wild (do not let frozen berries thaw)

Nonstick cooking spray

Optional toppings (see variations

Adjust oven rack to the middle position; preheat oven to 350 degrees. Grease a 12-cup muffin tin.

Whisk flour, baking powder and salt in a medium bowl until combined. Whisk egg in a second medium bowl until well-combined and light-colored, about 20 seconds. Add sugar; whisk vigorously until thick and homogeneous, about 30 seconds. Add melted butter in 2 or 3 additions. Add sour cream in 2 additions, whisking just to combine.

Add berries to dry ingredients; toss gently just to combine. Add sour cream mixture, folding with a rubber spatula until the batter comes together and the berries are evenly distributed, 25 to 30 seconds. (Small spots of flour may remain, and the batter will be thick. Do not overmix.)

Using a large spoon sprayed with nonstick cooking spray to prevent sticking, divide the batter among the greased muffin cups. Bake until muffins are light golden brown and a toothpick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes, rotating the pan from front to back halfway through the baking time. Invert the muffins onto a wire rack, stand the muffins upright and let cool 5 minutes. Serve plain or apply one of the toppings listed in the variations below.

PER MUFFIN: 234 calories; 9.5g fat (37 percent calories from fat); 5.5g saturated fat; 39mg cholesterol; 3.5g protein; 34g carbohydrate; 18g sugar; 1g fiber; 218mg sodium; 92mg calcium; 57mg potassium.


Cinnamon-Sugar-Dipped Blueberry Muffins. While muffins are cooling, mix 1/2 cup granulated sugar and 1/2 teaspoon ground cinnamon in a small bowl. Melt 1/4 cup ( 1/2 stick) butter in a small saucepan. After the muffins have cooled 5 minutes, working with one at a time, dip the top of each muffin in melted butter and then cinnamon-sugar.

Ginger- or Lemon-Glazed Blueberry Muffins. While muffins are baking, mix 1 teaspoon grated fresh ginger or lemon zest (colored portion of peel) and 1/2 cup granulated sugar in a small bowl. Bring 1/4 cup lemon juice and 1/4 cup granulated sugar to a simmer in a small saucepan over medium heat; stir to dissolve the sugar, and simmer until the mixture is thick and syrupy and reduced to about 4 tablespoons.
After the muffins have cooled 5 minutes, brush the tops with glaze; then, working with one at a time, dip the tops in lemon-sugar or ginger-sugar.

Number Of Servings:
Number Of Servings:
Yield: 12 servings.




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