Sunday, February 16, 2014

because life without good food is meaningless.

I don't know about you, but last week I started feeling twenty-two. Perhaps it is because I celebrated my 22nd birthday. Perhaps it's because Taylor Swift's songs get stuck in my head so easily. (Really it's because it was my birthday, and T Swift just happened to write a song about the age I turned.)

Birthday/Valentine's week will be posted another time. Stay tuned - you'll get to hear all about how my husband spent three hours making my amazing surprise Birthday Crepe Cake, and our ever so romantic Valentine's Day (because nothing says "love" more than emergency breast feeding your baby in the mall parking lot).

Back to the part where my husband made a delicious cake... this cake had fresh fruit on it. Blueberries happened to be part of the mix. Husband isn't exactly a chef, so when he bought the groceries to make my cake, he bought WAY too many blueberries. Really I just say that because I'm rarely in a mood to eat fresh blueberries.

Fresh blueberry muffins, on the other hand, are a completely different story.

So what did I do? Naturally I took all of those unwanted fresh blueberries and threw them in the most delicious blueberry muffin recipe. 

If you are a normal human being who isn't on a restricting diet, there is no reason not to love this recipe. Perhaps I shouldn't talk it up, because too many times I have tried a "BEST" recipe, only to be disappointed. But I'm confident enough in my taste buds to say that this truly is the BEST blueberry muffin recipe I have made (so far).

It is delicious. I dare you to try it. 

Best Blueberry Muffins
(Accredited to my sister-in-law's amazing mystery cookbook.)

2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 large egg
1 cup sugar
4 tablespoons butter, melted
1 1/4 cups sour cream
1 1/2 cups fresh (or frozen) blueberries

Adjust an oven rack to the middle position and heat the oven to 350F. Grease (or line) a standard 12-cup muffin tin and set aside.

Whisk the flour, baking powder, and salt in a medium bowl until combined. Whisk the egg in a second medium bowl until well combined and light-colored, about 20 seconds. Add the sugar and whisk vigorously until thick and homogenous, about 30 seconds. Add the melted butter in 2 or 3 additions, whisking to combine after each addition. Add the sour cream in 2 additions, whisking just to combine.

Add the berries to the dry ingredients and gently toss just to combine. Add the sour cream mixture and fold with a rubber spatula until the batter comes together and the berries are evenly distributed. (Small spots of flour may remain, and the batter will be thick. Do not overmix.)

Using a large spoon sprayed with nonstick cooking spray to prevent sticking, divide the batter among the greased (or lined) muffin cups. Bake until the muffins are light golden brown and a toothpick or skewer inserted into the center of the muffin comes out clean, 25-30 minutes. Invert the muffins onto a wire rack, stand the muffins upright, and cool 5 minutes. Serve as is or use the topping below:  trust me, you want to use this topping.

While muffins are cooling, mix 1/2 cup sugar and 1/2 teaspoon cinnamon in a small bowl and melt 4 tablespoons of butter in a small saucepan. After the muffins have cooled 5 minutes, working one at a time, dip the top of each muffin in melted butter and then cinnamon sugar. Set muffins upright on a wire rack; serve.


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