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Friday, October 31, 2014

Recipe: Blueberry Muffins



Recipe: Blueberry Muffins



There's nothing wrong with easy...

...and this recipe certainly is easy.

Only modestly more challenging than making toast, you'll be hard pressed to find a simpler recipe for something so delicious. So, in response to numerous pleas, I present the Blueberry Muffins from the Unit 3 Syllabus for the Pastry Arts Program at The International Culinary Center. 

This recipe appears courtesy of The International Culinary Center and can be found in "The Fundamental Techniques of Classic Pastry Arts"

Blueberry Muffin





Blueberry Muffins:


Yield12 Muffin

Ingredients:
  • All Purpose Flour: 265g (2 1/8 Cups)
  • Baking Powder: 12g (1 Tbls)
  • Salt: 0.5 Tsp
  • Egg: 1 Count
  • White Granulated Sugar: 200g (1 Cup)
  • Butter, Melted: 60g (0.25 Cup / 0.5 Sticks)
  • Sour Cream: 290g (1.25 Cups)
  • Blueberries: 200g (2 Cups)

Directions:

1. Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius).

2. Sift together the flour, baking powder and salt. 

Chef’s note: In this instance, sifting the dry ingredients is less about removing lumps and more as a way for making sure that the baking powder is well incorporated with the flour.

3. In a separate bowl, combine the egg, sugar, melted butter and sour cream.

4. Add the blueberries to the bowl with the dry ingredients.

Chef’s note: If you are using frozen blueberries, keep them in the freezer until the last minute, and drain any excess liquid before adding them to the batter. If the frozen berries thaw too before you add them to the batter, they will turn the batter purple (as in the photo below).

5. Using a wooden spoon, stir the wet ingredients into the dry ingredients, mixing with as few strokes as possible. It is okay if the batter appears somewhat lumpy.

Chef’s note: It is important to minimize mixing for two reasons. First, mixing develops gluten, which will ruin the texture of the muffins. Gluten is great for bread, but not for cakes and muffins. Second, mixing may crush the delicate berries and turn your batter purple. 

6. Equally portion the batter into a lined muffin pan. 

7. Bake the muffins for 20 - 25 minutes or until they are lightly browned and a cake tester removes clean. Cool the muffins in the pan for 10 minutes before serving.

Blueberry Muffin Batter

Blueberry Muffins



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