To "Kill For" Blueberry Muffins. Watch Out.

I would first like to say that blueberries are not something that I crave, or for that matter, ever really think about eating as I only find them average in the taste department. That said, I am a big fan of muffins and it just so happens when you add blueberries to a muffin batter something happens that transforms a simple berry from being average, to something that is irresistible.

With all that said, I don't often find myself with a lot of blueberries lying around in the fridge, and this is because I don't purchase them often from the grocery store (perhaps for the reasons touched on above).  However, I did so happen to find myself with a stash of blueberries in the fridge this week and a craving for muffins (go figure).  As the two align in perfect harmony I decided to bake up a batch of my famous blueberry muffins.

Now, I am well aware that there is a particular blueberry muffin recipe circulating around the Internet that has been proclaimed to be "to die for" and you may be shocked to hear me say that these muffins "kill" those muffins without mercy. Really.  Better call the food police.

While the previously mentioned muffins are quite good in their own right, these muffins are in a league of there own.  I developed this recipe after reading and testing, and reading and testing, and reading and testing many a recipe. This recipe combines all the positives with none of the negatives from those past efforts.  They are more moist, more flavorful, and have more blueberries than any other.  They are just more in every way, or at least in every way that matters when it comes to food.

As I mentioned, the crumb for these muffins is very moist but that does not mean dense.  These muffins are actually quite light to the touch.  They are packed with blueberries and have a hint of lemon in the background which just gives them that pop they, like all berry muffins, in my opinion need.  To finish them off I like to top them with sparkling sugar.  This gives them a nice added crunch and sweetness without taking away the flavor from the berries or nature of the muffin itself, like a streusel often does (note: don't get me wrong, I do love streusel, but there is a time and a place for it).


Ingredients:

2 eggs
1 cups + 2 Tbsp white granulated sugar
1/2 cup melted butter
1 teaspoon vanilla extract
1/4 teaspoon lemon extract/emulsion (or 1/2 teaspoon fresh lemon zest)
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup sour cream (or yogurt)
1 1/2 cups fresh blueberries (all stems removed)

Directions:

1.) Pre-heat the oven to 400 degrees and grease muffin pan or line with 12 muffins cups.
2.) In a separate side bowl mix the flour, salt, and baking soda.
3.)  In your mixing bowl beat the eggs and sugar until evenly combined, about 1 minute. Continue beating and slowly pour in the melted butter and mix until well combined.
4.) Add in extracts and mix until evenly combined.
5.) Add the flour, salt and baking soda mixture alternatively with the sour cream (or yogurt) and mix until just combined (a few dry specs of flour is ok).
6.)  With a spatula fold in blueberries.
7.) Pour batter into muffin cups about 3/4 full and bake in the oven for 15 minutes.
8.) With five minutes left, sprinkle the sparkling sugar on the tops of the muffins and bake for another 5 minutes (so that means a 20 minute bake time in total).
9.)  Take out of oven and allow to cool in the muffin pan for five minutes.  Remove to a colling rack and allow to cool completely.
10.) Enjoy! (note: as with most baked goods, these are even better the next day)