The Craze of Gluten-Free fashion may have gone now, or at least it seems that is not a hot topic anymore. It was once blueberries are also the same which had a very strong popularity, but they are pretty much gone today. However, the real blueberries season is here. They are so plump, juicy, tasty, and gladly they are not expensive anymore. That is really wonderful.
And these muffins or I could say “cupcakes or cake”, are great for summer breakfast, brunch, and take with you for your next picnic. This recipe calls for light vegetable oil instead of using butter (of course you can substitute back to butter) and I often make without sourcream, but adding fresh Ricotta cheese instead. I also often use buttermilk, instead of regular whole milk. Whatever you prefer to change ingredients, they always come to please you and everyone. Summer solstice tomorrow. The best season has began for us and a lot of fruits.
BLUEBERRY MUFFINS
Recipe from gourmet notes by Kaku Ming / l’été lumière de lune
Makes 12 medium size muffins = 3 ounces (90g) each, or 3 16 oz. loaf pan
Ingredients
3 ea (200g) large eggs
1 teaspoons vanilla extract
1 cup (200g) sugar
2 tablespoons (30g) honey (optional)
½ cup (115 ml) vegetable oil
¼ cup (60g) sour cream
¼ cup (60 ml) milk or buttermilk
1 ea. Fine orange or lemon zest (optional)
2 cups (280g) all-purpose flour, sifted
1 tablespoons (12g) baking powder, sifted
½ teaspoon salt
10 ounces (300g) fresh blueberries for mix in the batter
4 ounces (120g) fresh blueberries for topping
2 tablespoons powdered sugar or light brown sugar
Baking:
Preheat the oven to 350°F (180°C). Grease or line the paper cups in the cavities of the muffin pan.
Sift the flour, baking powder and salt into a small bowl or onto a baking paper.
In a large mixing bowl, beat the eggs, vanilla, sugar and honey until thick for about a couple minutes. Whisk in the oil, and then sour cream, milk and lemon zest mix well combined. Hold in the flour mixture ⅓ at a time, mix well for each addition, but do not over mix the batter. Gently mix in the blueberries.
Spoon the muffin batter in the cavities up to ¾ high. Top with reserved blueberries, and sprinkle powdered sugar or brown sugar on top.
Bake in the center of the oven for about 25 minutes, or 40 minutes if you use 16 ounces loaf pans. Cool to room temperature on the wire wrack.
