I wonder if I could use yellow squash instead of zucchini? Next time I make them and there will be a next time, I will add a little lemon zest. The result was a nicely formed, moist muffin with a very pleasant vanilla flavor. I also over filled the muffin cups as some others had suggested. I took the suggestion of another reviewer and substituted vanilla flavored Greek yogurt for the sour cream. Finely grate peel of one orange and then squeeze the juice in, and add another 1/2 cup of blueberries. I've made this recipe several times and they are a major hit. Because the recipe makes a perfect dozen (no idea what others were complaining about) I opted to freeze half the recipe for a brunch, next weekend. These were so good, minutes out of the oven. The result? A delightful, creamy, almost a cross between a wonderful shortbread and a muffin. Like one other baker, I opted for a lot less sugar. Loved this recipe! I have a “but” however. So those muffin liners are really for cake not brownies or muffins. ![]() For some reason they baked denser and felt heavy even tho I used the same amount of batter or just a smidge more. I made it twice but the second time I put the batter into those high stiff muffin liners that have a pretty design on the outside. Sour cream and butter really make it moist and lovely mouth feel. I was looking for a basic blueberry muffin recipe when I found this. Possibly the best muffins I've ever eaten. Baked for 35 minutes and came out incredibly moist while still being baked through. Added almond extract, cinnamon, ginger, and smidge of cardamom. Used a pint of blueberries, added the zest of 1 small lemon and slightly more flour to compensate for the additional moisture. Try adding blueberries as the recipe calls for which together with some vanilla and sugar makes them anything but bland and boring. I'd hold back about 1/4 cup of flour and dust the berries in that prior to mixing in the batter to keep them from sinking. A little baking spray, or brushing the muffin tins with melted butter or vegetable oil, will do fine to help release the muffins once baked, but if you’d prefer, you could use silicone or paper liners for easier cleanup. Or, for an egg- and dairy-free version, check out our No-Fuss Vegan Blueberry Muffins. Still, if you wanted to make these easy muffins your own, you certain could: Add a bit of lemon zest or a sprinkling of ground coriander to the muffin batter for brighter flavor, or switch out the sugar crust for a brown-sugar streusel topping. ![]() The real genius of this homemade blueberry muffin recipe, though, is that it’s truly quick to throw together-plus, almost all of the ingredients are pantry staples. The result: the best blueberry muffins we’ve ever had. Before baking, you’ll add a pinch of coarse sugar to the top of the muffins to gild them with a shimmery, crunchy dome. Just don’t thaw them before folding them in, or you risk soggy muffins.) The batter has a bit of sour cream, giving the muffins a very tender crumb and a gentle tang. The muffins are slightly sweet, but not so sweet you’d mistake them for cupcakes, and chock-full of fresh blueberries. This easy blueberry muffin recipe is an Epicurious classic.
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