This muffin is the one to go to for a well-behaved, consistent recipe. It does very well with any kind of berry. The batter will also keep, once mixed, for up to a week in the refrigerator. It’s nice to wake up, turn on the oven, make your morning coffee, scoop two muffins, pop them in to cook, and by the time you’ve fetched the paper and let the dog back in, you’re ready to settle down for a wonderful, warm, fresh-baked luxury. I follow King Arthur Flour’s recipe exactly- with one addition- a 1/2 tsp of Fiori di Sicilia – to launch the flavor profile into the professional, luxury range. These are seriously the best blueberry muffins I have ever had. They are memorable- try them:
2 1/4 cups King Arthur Unbleached All-Purpose Flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup (4 tablespoons) unsalted butter, at room temperature
3/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1/2 teaspoon Fiori di Sicilia
1/2 cup sour cream or plain yogurt
1 1/2 cups blueberries, fresh or frozen
coarse white sparkling sugar for garnish (optional)
Let’s talk about this *Secret Ingredient *
If you are unfamiliar with Fiori di Sicilia, the best way I can think to describe it is that it offers a floral “essence” to baked goods. The pleasant combination of citrus and vanilla imparts a delightful aroma to your baked goods, drinks and more. An Italian favorite, Fiori di Sicilia is excellent in mild, sweet dishes that allow the complex flavor and aroma to truly shine. Keep a little bottle of this in your refrigerator. The magic that it works will surprise you… and your guests. Don’t be surprised when your friends make special requests for more more more of these muffins. Purchase here.
1) Preheat the oven to 375°F. Line a muffin tin with papers, and grease the papers.
2) In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt, then set aside.
3) In a large bowl, beat the butter and sugar with a hand-held or stand mixer, until light, fluffy, and almost white in color. Start the mixer at low speed until the ingredients are incorporated, then gradually increase speed to medium-high until the desired color and texture are reached.
4) Scrape down the bowl to make sure all the butter is incorporated, then add the eggs one at a time, beating well after each addition.
5) Add the vanilla extract, Fiori di Sicilia and sour cream or yogurt, and mix until incorporated.
6) Add the dry ingredients and mix on low speed just until the batter is smooth. It will be thick.
7) Fold in the berries by hand.
8) Scoop the batter into the prepared muffin cups, using a heaping 1/4-cup for each. Sprinkle with regular granulated or coarse white sugar, if desired.
9) Bake the muffins for 18 to 24 minutes, until a cake tester inserted in the center of one comes out clean. Remove them from the oven, cool in the pan for 5 minutes, then remove the muffins from the pan to finish cooling on a rack.
*side note: rather than using a muffin pan, I keep paper muffin molds in stock with my baking supplies- they make for a nice presentation and they look considerably nicer if you are giving the muffins away. Buy professional muffin molds here.