I tried two recipes and was extremely happy with the way both of them turned out: blueberry and lemon poppy seed. The blueberry muffin recipe was an Ina Garten original while the lemon poppy seed one was from Emeril. I think the sour cream in the blueberry muffin recipe really added to the light fluffy texture.
I used fresh frozen blueberries - about 2 and a half cups - that we picked fresh this summer and froze...definitely amped up the blueberry goodness! Muffin recipes are fantastic because most of them are fairly simple and also incredible difficult to completely ruin. Give one or both of these a try and let me know what you think...or share your favorite muffin recipe so I can test it out. I'm always looking for breakfast-type goodies to whip up for Sunday mornings.
Ina Garten's Blueberry Coffeecake Muffins
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 1 1/2 cups sugar
- 3 extra-large eggs, at room temperature
- 1 1/2 teaspoons vanilla extract
- 8 ounces (about 1 cup) sour cream
- 1/4 cup milk
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 half-pints fresh blueberries, picked through for stems (I used fresh frozen)
1. Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes.
2. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk.
3. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed.
4. Fold in the blueberries with a spatula and be sure the batter is completely mixed. Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.
Emeril Lagasse's Lemon Poppyseed Muffins
- 1 3/4 cups all-purpose flour
- 3/4 cup sugar, plus 1 teaspoon for sprinkling
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg, lightly beaten
- 3/4 cup buttermilk
- 1/4 cup fresh lemon juice
- 1/2 cup (1 stick) unsalted butter, melted
- 1 tablespoon poppy seeds
- 1 teaspoon lemon zest
1. Preheat oven to 350 degrees. Sift together the flour, sugar, baking powder, baking soda, and salt into a large mixing bowl. In a separate bowl, whisk together the egg, buttermilk, and lemon juice. Make a well in the bowl with the flour mixture.
2. Pour the buttermilk mixture into the well. Add the melted butter and use a rubber spatula to blend with quick strokes, being careful not overmix the batter; it should still be slightly lumpy. Next, gently stir in the poppy seeds and lemon zest.
3. Spoon batter into either a greased muffin pan or one lined with paper muffin liners, filling each 3/4 full. Bake until slightly puffed and golden, 20 to 22 minutes. Cooking time may be a little longer if you are baking jumbo-sized muffins. Lightly sprinkle sugar over the tops of the muffins while they are still warm for a nice crunch!