TWD: Baking with Julia - Blueberry Muffins

This week for Tuesday's with Dorie, we had an option of two recipes to make:  Blueberry Muffins or Sweet Berry Fougasse.  The Sweet Berry Fougasse appears to be a berry and streusel topping on the top of foccacia bread.  I made the focaccia bread in February, so I decided to make the muffins since that would be baking a recipe I haven't yet tried from this book.  I'll have to read some of the other TWD bloggers thoughts about the Sweet Berry Fougasse.  If it was a total hit, I may have to give it a try!

But let's forget about that other recipe for now and just think about Blueberry Muffins.  I have made a variety of different blueberry muffins, though I don't really have a favorite recipe.  While I liked this recipe, it didn't totally blow me away.  I think it maybe needed a bit more flavor.  Maybe some lemon zest would be good, or even just some vanilla or almond extract would give it that extra punch I need.  However, texturally, this blueberry muffin is perfect.  It is very light and airy and sort of melts in your mouth!  And there are lots of blueberries inside, which is crucial! 

Blueberry Muffins
adapted from Baking with Julia

Ingredients:
1 3/4 cups cake flour
2 teaspoons baking soda
1 teaspoon cream of tartar
1 teaspoon salt
1 pint fresh blueberries
3/4 cup milk
1/4 cup sour cream
1 stick unsalted butter, at room temperature
2/3 cup sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature

Instructions:
Put a rack in the center of your oven and preheat to 400F.  Butter or spray 18 muffin cups or line with paper liners. 

Sift the cake flour, baking soda, cream of tartar and salt together 2 times and leave the dry ingredients in the sifter, sitting on waxed paper or parchment so it doesn't fall out onto your counter.  Remove one or two tablespoons of the flour mixture and toss with the blueberries.  In a separate small bowl, stir together the milk and sour cream.  Set aside.

In a stand mixer with a paddle attachment or with a hand mixer, beat the butter on medium speed until it is light and pale, about 3 minutes.  Add the sugar and beat again for about 3 more minutes, until the mixture is no longer grainy.  Add the egg and yolk and beat until fluffy, about 2 minutes.

Remove the bowl from the mixer and sift half of the flour mixture into the bowl.  Add half of the milk/sour cream mixture and gently fold the ingredients together with a rubber spatula.  Do not overmix - stop when the ingredients are barely combined.  Add the remaining dry and wet ingredients and fold only until just mixed.  Sprinkle the blueberries over the top of the batter and fold them in gently.

Spoon the batter into the prepared muffin tins, filling each cup about 2/3 full.  Bake for 18-20 minutes, until the flat tops are golden and they spring back when touched.  Remove the muffins from the pans and cool on a rack for 10-15 minutes before serving. 

These muffins will stay great for a day.  If you are not going to serve them within a few hours of baking, put them into a plastic bag.  They will keep for one more day this way and will be nice sliced and toasted.  To keep them longer, wrap them airtight and freeze for up to a month.  Thaw, still wrapped, at room temperature.
Printable Recipe

If you are looking for a blueberry muffin recipe, I do suggest giving this one a try.  I will definitely make this one again, as the texture is perfect!