Lemon Blueberry Muffins
Muffins! I made them. Yup.
My dad ripped the recipe out of of a magazine at the doctor’s office because he’s that classy!
There used to be different text here. About the gorgeousness Ontario peaches. Sometimes I shame my present self with the dumb stuff my past self felt compelled to publicize. I gave them to the wonderful Kerry Clare and family who ate them, I think.
Muffin and Buddies
1. START THE BATTER
Position a rack in the centre of the oven and heat the oven to 350 degrees. Lightly oil (or spray with cooking spray) the top of a standard 12 cup muffin tin and line with paper baking cups.
1 pound (3.5 cups) unbleached all-purpose flour
4 teaspoons backing powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cups granulated sugar
5 ounces (10 tablespoons) unsalted butter, melted and cooled slightly
1 cup whole milk at room temperature
1 cup creme fraiche or sour cream, at room temperature
2 large eggs, at room temperature
1 large egg yolk at room temperature
In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt; mix well. In a medium mixing bowl whisk together the sugar, butter, eggs, milk, sour cream and eggs until combined.
Pour the wet ingredients into the dry and fold gently with a rubber spatula just until the dry ingredients are mostly moistened, the batter will be lumpy – there should still be quite a few streaks of dry flour.
2. ADD YOUR CHOICE OF FLAVOURINGS
Choose add ins from the following, sprinkle them on the batter and fold them in until just combined. Do not over mix!
FLAVOURINGS – almond extract, 1/2 tsp; ground cinnamon – 3/4 tsp; lemon zest – 2 tsp, finely grated, orange zest, 2 tsp finely grated, vanilla extract, 1 tsp.
FRUIT AND CHOCOLATE (1 1/2 cups) apricots, bananas, blueberries fresh or frozen, cranberries, fresh or frozen, coarsely chopped, granny smith apples, peeled and coarsely chopped, peaches, coarsely chopped, pears, no need to peel, pineapple, raspberries, chocolate chips. Nuts – up to 3/4 cup.
3. FILL THE TIN AND BAKE THE MUFFINS
Use an ice cream scoop if you have one with a sweeper in it. The batter should mound higher than the rim of the cups by about 3/4 inch. Bake until the muffins are golden brown and spring back lightly when you press the middle, 30 – 35 minutes – the muffin tops will probably meld together – let the tin cool on a rack for 15 to 20 minutes.
4. MAKE THE GLAZE
12 1/2 ounces (3 cups) confectioners sugar
one of the glaze flavourings below.
Plain – 6 tbsp water
Maple – 1 cup pure maple syrup
Lemon – 6 tbsp lemon juice
Orange – 6 tbsp orange juice
Cinnamon – 6 tbsp water, 1/4 tsp ground cinnamon
Ginger – 6 tbsp water, 1/4 tsp ground ginger
5. GLAZE THE MUFFINS
When the muffins have cooled down but are still slightly warm, use a table knife to separate the tops, and then invert the pan and pop out the muffins. Put the muffins on a rack over foil to catch any glaze that drips off. DAB the glaze on the muffins with a pastry brush or spoon the glaze on and let it drip over the sides. It should leave a smooth, somewhat translucent coating. You may not need all of the glaze. The glaze won’t dry completely.
*Notes: The room temperature bit is important, it prevents the liquid butter from turning back into a solid and ruining the batter.
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