Last week I was on Spring Holiday. My Mama was visiting from Oregon. On one of our outings we walked through my local neighborhood Farmer’s market. It was a beautiful, sunny day and the usual vendors were out and everyone was smiling. My first stop was the big, orange tent with the dried fruit and nuts! This is my favorite tent at the market- I love everything I have purchased here! I stocked up on dried jahody (strawberries) and naturally dried zazvor bez cukr (ginger without sugar!) This post has nothing to do with these dried, yummy, market finds… I just wanted to tell you what I bought at my farmer’s market last week!
Blueberry muffins are my favorite! If they are made well, the blueberries should burst in your mouth with blueness and goodness. I prefer this recipe because it uses less sugar than many muffin recipes AND sour cream or greek yogurt instead of oil! You know I am a BIG fan of buttermilk in baked goods, but this time I gladly used the fresh sour cream I get in my weekly dairy delivery!
I also used my BIO spaldova (spelt) flour. I purchase this flour with my dairy order, but I hear you can find the vendor at the Dejvicka farmers market on Saturdays! This flour adds a slightly nutty flavor to baked goods and that compliments the texture and taste of this particular muffin. The hint of lemon zest adds a fresh, spring zing. These muffins taste best warm from the oven with a pat of butter! Go ahead and try them right now… why not, it is a one bowl, easy-to-whip-up recipe!
Perfect Blueberry Muffins
(adapted from Cook’s Illustrated)
5 tablespoons (2 1/2 ounces or 71 grams) unsalted butter , softened
1/2 cup (3 1/2 ounces or 100 grams) sugar
1 large egg
3/4 cup sour cream or plain yogurt
1/2 teaspoon grated lemon zest
1 1/2 cups (6 3/4 ounces or 191 grams) all-purpose flour
1 1/2 teaspoon (7 grams or 1/4 ounce) baking powder
1/4 teaspoon (1 gram) baking soda
1/4 teaspoon (2 grams) salt
3/4 cup (3 3/4 ounces or 105 grams) blueberries, fresh or frozen (if frozen, don’t bother defrosting)
Preheat oven to 375 degrees F or 180 degrees C.
Line a muffin tin with paper liners.
Beat butter and sugar with an electric mixer until light and fluffy.
Add the egg and beat well, then add the yogurt and lemon zest.
Put flour, baking powder, baking soda and salt into a sifter and sift half of dry ingredients over batter.
Mix until combined. Sift remaining dry ingredients into batter and mix just until the flour disappears.
Gently fold in your blueberries.
The dough will be quite thick (and even thicker, if you used a full-fat Greek-style
Using your preferred method, fill the paper liners about 3/4 full.
Bake for approx 20-25 minutes (depending on how big your muffin cups are and how high you filled them!)
Look for the tops to be golden and a tester inserted into the center of muffins comes out
clean (you know, except for blueberry goo).
Let cool on rack as long as you can wait until you serve with a generous pat of butter!!
A LITTLE NOTE: In the first photo of the muffins, I used the handmade napkins my sister recently made for me as a background for the photo. Kelli sewed every single one of those napkins with love. Then she sent them over an ocean in my mother’s suitcase- just for me! I am extremely blessed that I have a sister. Now, every time I set my table with these beautiful napkins I will think of my beautiful, creative, caring sister and how much she loves me. I love you Schmoopy!