I was originally looking for a muffin recipe to use some of my frozen blackberries. What I found was a recipe that can stand on its own and also become the perfect base for many variations.
2 1/2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 large eggs
1 cup sour cream
1 teaspoon milk
1 cup sugar
8 tablespoon melted butter (1 stick or 4oz.)
1 teaspoon vanilla
1 1/2 cups (about 5-6 oz) of fresh blackberries, cut in half (often available at Trader Joe's, you can use frozen blackberries if fresh are not available, defrost and drain them first, dust and toss with 3 tablespoons of flour ( this is for 18 muffins).
NOTE: If you are dividing this muffin dough into thirds, you will need 1/2 cup of fruit to make 6 muffins. As in the directions above if you are using frozen fruit defrost by placing fruit in a collander or sieve, run fruit under warm water, drain and then toss fruit with 1 tablespoon of flour. For Tangerine Muffins grate 1/2 teaspoon tangerine peel, pull apart sections and cut each section into 4 pieces, toss fruit with 1 tablespoon of flour. Fold in fruit being careful not to over mix.
- Position rack in center of oven. Preheat oven to 400°F. Grease a standard 12 or 6 muffin pan or line with paper muffin cups. (Actually, with the berries you'll have more batter than just for 12 muffins. This batch made 18 muffins.)
- Whisk together the flour, baking powder, baking soda, cinnamon and salt in a large bowl.
- In a separate bowl, whisk together eggs, sour cream, milk, sugar, butter and vanilla.
- Add the wet mixture to the dry mixture and mix together with a few light strokes, just until the dry ingredients are moistened. It is at this point that you can divide dough into thirds, if you want to. Add the berries or tangerines. (If you are using frozen berries, defrost them first, then drain the excess liquid, and coat each 1/2 cup of fruit with 1 tablespoon flour.) Do not overmix! Overmixing will cause the muffins to be dense, not fluffy.
- Divide the batter evenly among the muffin cups. Bake until a toothpick inserted into the middle of 1 or 2 of the muffins comes out clean, 17-20 minutes (or longer). Let cool for 2 to 3 minutes before removing from the pan. If not serving hot, let cool on a rack.
Yield: Makes about 18 muffins.
The Perfect Muffin is always delicately crunchy on the outside, moist, tender and flavorful on the inside . . . that's the way we like them . . . Over at Julie's!