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The blueberries we're getting this year are awesome. Is it just me, or have they gotten more flavorful over the last couple of years? It seems like there was a period there when they just tasted vaguely sweet, without any unique 'blueberry' flavor. To celebrate the bounty, I tried a new low-fat blueberry muffin recipe I found in the local paper.
I modified it very slightly -- reduced the brown sugar to half a cup from 3/4ths, added a teaspoon of ground coriander seed, and used regular instead of unsalted butter because I didn't have any unsalted on hand. I think they're the best blueberry muffins I have ever had. Here's the recipe (with modifications) if you're interested. It also has a cool (literally) trick to keep the blueberries from sinking to the bottom of the muffin, although the batter is so thick I'm not sure it's really needed.
COOK'S COUNTRY BLUEBERRY MUFFINS (modified)
Double wrap the blueberries in freezer bags and freeze overnight, as frozen ones won't all sink in the batter. Don't take them out until the batter is made and oven is preheated.
Adjust oven rack to middle position and heat oven to 375 degrees. Spray 12-cup muffin tin (or 6-cup jumbo muffin tin) with nonstick cooking spray.
Whisk 2 cups flour, baking powder, baking soda and salt together in a large bowl.
Whisk eggs and brown sugar together in medium bowl until thoroughly combined. Gradually whisk in melted butter, then buttermilk, lemon zest, lemon juice and vanilla until well blended. Fold into dry mixture with rubber spatula (a few streaks of flour should remain).
Remove blueberries from freezer and toss with remaining tablespoon flour in small bowl. Gently fold blueberries into batter, being careful not to break berries.
Distribute batter in muffin tin and bake until light golden brown and toothpick or skewer inserted into center of muffin comes out clean, 25 minutes, rotating pan halfway through baking.
Nutrition information for each of 12 muffins: 190 calories, 4.5 grams fat, 3 g saturated fat. (Double amounts if making jumbo muffins)
The *'s indicate where I changed the recipe. When I made them I used fresh lemon juice, including the pulp, and I only froze the blueberries for about an hour since I hadn't remembered to put them in last night and I wanted to make the muffins for breakfast.
I modified it very slightly -- reduced the brown sugar to half a cup from 3/4ths, added a teaspoon of ground coriander seed, and used regular instead of unsalted butter because I didn't have any unsalted on hand. I think they're the best blueberry muffins I have ever had. Here's the recipe (with modifications) if you're interested. It also has a cool (literally) trick to keep the blueberries from sinking to the bottom of the muffin, although the batter is so thick I'm not sure it's really needed.
COOK'S COUNTRY BLUEBERRY MUFFINS (modified)
| 1 cup blueberries 2 cups plus 1 tbsp all-purpose flour 2 tsp baking powder 1/4 tsp baking soda 1/2 tsp salt 1 tsp ground coriander seed* |
2 large eggs 1/2 cup packed light brown sugar* 4 tbsps unsalted butter, melted and cooled* 3/4 cup nonfat buttermilk 1 tsp grated zest and 2 tbsp juice from 1 lemon 1 tsp vanilla extract |
Double wrap the blueberries in freezer bags and freeze overnight, as frozen ones won't all sink in the batter. Don't take them out until the batter is made and oven is preheated.
Adjust oven rack to middle position and heat oven to 375 degrees. Spray 12-cup muffin tin (or 6-cup jumbo muffin tin) with nonstick cooking spray.
Whisk 2 cups flour, baking powder, baking soda and salt together in a large bowl.
Whisk eggs and brown sugar together in medium bowl until thoroughly combined. Gradually whisk in melted butter, then buttermilk, lemon zest, lemon juice and vanilla until well blended. Fold into dry mixture with rubber spatula (a few streaks of flour should remain).
Remove blueberries from freezer and toss with remaining tablespoon flour in small bowl. Gently fold blueberries into batter, being careful not to break berries.
Distribute batter in muffin tin and bake until light golden brown and toothpick or skewer inserted into center of muffin comes out clean, 25 minutes, rotating pan halfway through baking.
Nutrition information for each of 12 muffins: 190 calories, 4.5 grams fat, 3 g saturated fat. (Double amounts if making jumbo muffins)
The *'s indicate where I changed the recipe. When I made them I used fresh lemon juice, including the pulp, and I only froze the blueberries for about an hour since I hadn't remembered to put them in last night and I wanted to make the muffins for breakfast.
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