These blueberry muffins are made from a Baking With Julia recipe for a Tuesdays With Dorie blogging project. I haven’t posted in a while (mostly because I’ve been busy with some new job adventures after a long period of being unemployed,) but I have baked most of the recipes. I’ll try to get some brief posts up on my site for the Cobbler and the Crostata…soon, I hope.
We had a choice of baking either the blueberry muffins or a sweet berry fougasse this week. Sweet berry fougasse is a sweet focaccia topped with berries and streusel. I wavered for a few days, but finally decided to bake the muffins. I wanted to bake a pastry that I could serve as a dessert for Labor Day dinner, since we’re not really breakfast pastry people. I reasoned that muffins are basically cake, and I had some four-inch fluted paper baking cups left over from the rhubarb baby cakes. I baked a few blueberry baby cakes and baked the remaining batter in muffin cups. Unfortunately, the baby cakes were eaten before I got photos.
These were easily the lightest, fluffiest muffins that I have ever eaten. There is a lot of beating involved. The butter is beaten for several minutes in a mixer, then sugar is added followed by several more minutes of beating, then eggs are beaten in for a few more minutes. Dry ingredients, including cake flour, baking soda, cream of tartar, and salt, are folded in alternately with a milk/sour cream mixture. I added some lemon zest for additional flavor. Finally, blueberries are folded into the batter. I think all the beating and folding led to the light fluffy texture of these muffins.
You can find the recipe on pages 208-209 of Baking with Julia, and you can find links to more blog posts about baking blueberry muffin at the Tuesdays With Dorie website.