Happy Fourth of July! There's nothing more all-American than a good blueberry muffin to start your day. Or for a mid-morning snack. Or lunch. These muffins are so good that you might just find yourself grabbing one any time you get near the kitchen.
All too often blueberry muffins are tasteless, cakey, and boring. These avoid that fate by including dried and fresh blueberries cooked into a delicious blueberry sauce and swirled into the batter. It is a recipe from Cook's Illustrated that I first saw at Obsessed With Baking. (If you haven't been to Steph's blog, click over; you'll be in for a treat!)
- I didn't have any fresh blueberries on hand so I used Wyman's frozen wild blueberries. They turned the batter pretty much purple, but the muffins baked up light. Wild blueberries are critically important in blueberry baked goods, so if I can't find wild ones fresh, I use frozen. To me the big domesticated ones just don't have enough flavor when baked.
- Typical of CI, this recipe mixes the ingredients in an interesting order. The berries are added to the wet ingredients before the flour is stirred in, rather than being folded in at the end. This keeps the muffins from being over-mixed.
- I cut the sugar to 5.5 oz (instead of 8 oz). I wasn't paying attention and added the sugar with flour mixture at first then had to try to separate it out. Luckily that mishap didn't seem to harm the finished muffins.
- So often muffin recipes make only 9 or 10 muffins. I liked that this batter filled 12 muffin cups.
- I baked them at 390 for 20+ minutes.
This is a GOOD blueberry muffin! The swirled sauce provides a shot of blueberry goodness, and the dried blueberries really add to the flavor intensity. This is my new go-to blueberry muffin.