Sunday, July 21, 2013

A Spectacle of a Muffin

Berry Avalanche
Berry season is upon us! Ahhhhhhh! So much to bake, so little time! I'm completely overwhelmed with forecasts of heavy rain (perfect for baking!) and an abundance of raspberries that I think I'll end up jamming. Hundreds of thousands of strawberries that I-pick. Farmer stands popping up where there used to be dirt shoulders on roads. My neighbors chickens running around our yard, fleeing seconds before I run out in my camo with a rifle conjuring up chicken dinner recipes.
So I decided to take a step back.       
Deep breath. What's the most simple berry recipe?
Blueberry muffins. 

Easy to make, easy to eat, easy to love.

(adapted from Cook's Illustrated)
makes 10-12 muffins

1 cup flour
1/2 cup sorghum flour (if you can't find it, substitute with regular flour)
1 1/2 teaspoons baking powder
1/4 tsp baking soda 5 tbls unsalted butter, room temp
1/2 cup sugar
1 egg
3/4 cup sour cream
1 tsp orange extract
1 cup blueberries

Optional Topping Ingredients
1/4 cup butter, room temp
1/2 cup flour
3 tbls brown sugar
1/4 cup white sugar
1 tsp sea salt (doubly optional)

Preheat oven to 375 F.
Grease a muffin tin (or line with liners). I like have the nice browned, smooth edges of a greased pan
In a small bowl, combine the flour, baking powder, and baking soda.
I recently found this awesome Icelandic butter at Whole Foods (Smjor) and decided to give that a whirl today (two thumbs way up). Beat the butter until fluffy and light.

Smjor from Whole Foods!
Beat in the sugar until light and fluffy.  Add the egg, scrape down the sides, and then add the sour cream and orange extract.

Carefully fold the flour mixture in, in two batches. Fold in the blueberries.

Scoop batter into muffin tin in large spoonfuls. Divide up evenly.

Pop the muffins into the oven. While they begin to bake, smoosh together butter, flour, and sugars. After the muffins have been baking for 10 minutes,  open oven and sprinkle the mixture unto the tops of the muffins. Sprinkle on salt if desired.

Bake for another 15 – 20 minutes, or until a toothpick inserted in the center comes out with just a few crumbs attached. Cool for 20 minutes. Best served hot!

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