Saturday, 8 September 2012

Blueberry Muffins

Made using the blueberries from the Boston Organics box, and the flour cookbook.

  • 3 1/4 cups unbleached all purpose flour
  • 1/2 tsp baking soda
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 1 egg yolk
  • 1 1/2 cups sugar
  • 1/2 cup plus 2 TBSP butter, melted
  • 1 cup milk, room temp
  • 1 cup creme fraiche, room temp
  • 2 tsp vanilla
  • 2 cups blueberries
1) Position a rack in the center of the oven, and preheat to 350F/175C.
2) Butter a 12-cup muffin tin with cooking spray.
3) In a large bowl, sift together the flour, baking soda, baking powder and salt.
4) In a medium bowl, whisk together the eggs and egg yolk until thoroughly mixed.
5) Slowly whisk in sugar, butter, milk, creme fraiche and vanilla until combined.
6) Pour the butter-sguar mixture into the flour mixture and fold gently until just combined.
7) Fold in blueberries, it will be lumpy.
8) Spoon the batter into muffin tin until it is almost over flowing.
9) Bake for 30-40 minutes until browning beings on the top (unless you are using a mini muffin pan, then keep an eye on them, it is about 20 minutes though).
10) Let cool in the pan for 20 minutes.

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