The holidays are fun but I love it when they are over and the New Year begins. I know … I sound like the Grinch but I love the feeling of getting back on track. Do you get super energized in January? I do - and it’s been worse this year because I have been watching “Tidying Up with Marie Kondo” on Netflix. The show has inspired much tidying on my part. Which is great but tiring and overwhelming at times. I am loving the boxes though and the folding - life changing for drawers.
Now the antidote for tiredness and overwhelm coming from tidying, too much work, the news and our rushed life in general is right here on the blog - that’s right blueberry muffins.
Sit back and close your eyes...imagine buttery sweetness, light textured fluffy crumb that melts in the mouth, the slight tang from the buttermilk or sour cream, the zing of the optional lemon zest and the blueberries bursting with flavor. Pair this with a steaming cup of coffee or tea and it’s Bliss - hence the title. All the madness can be forgotten with each delicious bite.
I love big muffins - big Texas style muffins - so big that I can go breakfast to dinner without stopping. Normally, I am into miniature pastries and desserts but not when it comes to muffins.
You might like smaller muffins and this batter can be scooped into a normal 12 cup muffin tin or made into mini muffins. No matter what size I am in favor of muffin liners - so much easier to remove and one baking not with out them the crust of the muffins is more caramelized. Pair your scoop size with the cup size. And speaking of scooping usually for muffins you want the bottom of the scoop slightly rounded not flat.
Here are some scoop sizes - It’s good to have a variety - mine all bring me joy.
I hope you get a chance to try this recipe and then find a moment to sit back an savor one while it is still warm…
Happy Baking! XO, Colette
Equipment: stand mixer, paddle, muffin tin, paper liners, scoop, spatula, small bowl for berries.
8 oz. butter
7 oz sugar
2 tsp vanilla
1/2 lemon zested (optional)
12 oz all purpose flour
1 tsp baking powder
1/2 tsp baking soda
½ tsp. salt
10 oz sour cream, buttermilk or yogurt
10 oz Frozen blueberries - toss with 2 Tablespoons of flour
Method: Creaming Method
Oven: 350 degrees
Yield: 6 large muffins, 12-14 regular size muffins, 24-28 mini muffins
In the bowl of a stand mixer fitted with the paddle attachment, cream butter, sugar and vanilla and optional lemon zest until light and fluffy - this takes about 10 minutes - I time it - on medium speed. This is an important step as the creaming of butter and sugar aids in the leavening process.
Add eggs one at a time, mix on speed 1 for 20 seconds and then speed 2 for an additional 25-30 seconds until the egg and butter are well combined. Turn off mixer and scrape down the mixer in between adding eggs.
Sift together flour, baking powder, baking soda and salt.
Alternate adding the flour mix (3 increments) and sour cream (2 increments).
Lightly toss frozen blueberries with 2 Tbs of AP flour. Fold in the blueberries to the batter very gently by hand with a spatula.
Scoop into muffin tins. Top with streusel, sanding sugar (large crystal sugar) or granulated sugar (this can be mixed with lemon zest. If you have leftover batter after scooping you can put it in the refrigerator until the first batch comes out of the oven or bake it in a well greased Brioche a tete mold or a greased mini muffin pan.
Bake at 350 degrees. Start checking at 20 degrees - depending on the size they can take 25-35 minutes. When are they done - when a skewer inserted in the center comes out clean.
Baked muffins can be frozen for about a month. Thaw and refresh in a 350 degree oven for 5-7 minutes. Photo step by step below.