Time for a Quickie
Today, we have two recipes to choose from for the Tuesday's with Dorie group. Last month we did the same thing, where we could do one or both the recipes for the day's challenge. Last month, I only did the one, here. (But could have also made Raspberry Fig Crostata, like Cher did here.)
The recipes we have today to choose from, are Blueberry Muffins and/or the Sweet Berry Fougasse. I had every intention of doing both this month, as I was so impressed with the bakers who did both for last month's challenge. But alas, time did runneth away from me.
Because time was a factor, I decided on a quickie.....'cause everyone has time for a quickie! So Blueberry muffins it is. I had bought extra blueberries, as I did want to do both recipes. Who knows, maybe I'll try to squeeze the other recipe in. Here is the video of the Fougasse being made. (Just in case anyone out there wants to give it a try.)
Flour and other dry ingredients have been sifted.
Now is the time to blend everything together. A light folding with the spatula so that the batter doesn't get over mixed.
And here is the batter, ready to meet the Muffin Man.
Do you know the Muffin Man?
Into the oven they go for about 18 minutes. Good luck, we're all counting on you.
Piping hot from the oven. And boy do they feel light and moist. I'm guessing it helped to sift the dry ingredients twice.
Love these muffins! So moist and delicious. There is not a lot of sugar in this recipe, so the sweetness of the blueberries really comes through in these muffins. Highly recommend.
Adapted from Baking with Julia
Preheat the oven to 400 degrees, with the a rack in the centre of the oven. Butter or spray 18 muffins cups. If using two muffin tins with 12 cups, fill the empty 6 cups with water--this will help the muffins bake evenly.
1 3/4 cups cake flour
2 teaspoons baking soda
1 teaspoon cream of tartar
1 teaspoon salt
Sift these dry ingredients in a sifter, onto a sheet of waxed paper. Sift once again and leave in a bowl for use later. (Retain 2 tablespoons of the dry mixture to toss with the blueberries.)
1 pint blueberries
Toss the 2 tablespoons of the flour mixture into the blueberries. This will help to keep the blueberries from sinking to the bottom of the muffins when baking.
3/4 cup milk
1/4 cup sour cream
Mix these two ingredients together in a small bowl or measuring cup.
1 stick (4 ounces) unsalted butter, at room temperature
2/3 cup sugar
zest of one lemon
1 large egg, at room temperature
1 large egg yolk, at room temperature
In a mixer with the paddle attachment, beat the butter on medium until white and pale (about 3 minutes). Add the sugar and lemon zest and beat until the mixture no longer feels grainy (about 3 minutes). Scrape down the sides of the bowl and then add the egg and egg yolk and beat again(about 2 minutes).
Remove the bowl from the mixer and add half the dry mixture and half of the wet mixture and, using a large spatula, fold the ingredients together. Fold until barely combined. Add the remaining dry and wet mixtures to the bowl and fold to combine. Sprinkle the blueberries over the batter and fold them in carefully so as not to over mix.
Spoon the batter into the prepared muffins tins, filling each cup at least two-thirds full. The muffins should bake for 18 to 20 minutes, or until the tops, which will be flat, are golden and spring back when lightly pressed.
Once they are baked and removed from the oven, lightly run a knife around the edges to ensure they do not stick, and then turn the muffins out onto a cooling rack.
The muffins will stay light and lovely for a day. If you are not going to serve them within a few hours of baking, pack them into a plastic bag; they'll keep for 1 more day and will then be best sliced and toasted.