Irresistible Blueberry
Muffins
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My father is an excellent chef and
baker. He makes three blueberry pastries that are impossible to resist - his wafer
thin blueberry pancakes, his
irresistible fresh blueberry muffins and his legendary blueberry
pie.
Numerous people have asked my father to share
these recipes over the years, but he has always kept them a well guarded secret. In the past
I have tried to make my father's blueberry muffins without the recipe, unfortunately with
little success. It was only last year that he finally decided to share his secret recipe with
me.
Blueberry
muffins
can be difficult to get right without a good recipe; they frequently turn
out too dense and not airy enough, or even worse, too dry. To make the perfect blueberry
muffin you need the perfect recipe and this what I am going to share with you
here
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Harald's secret recipe for irresistible blueberry muffins
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Blueberry Muffin
Ingredients
6 Cups of all purpose
flour
2 Cups of
sugar
4 Large
eggs
20 Tablespoons of unsalted
butter, preferably slightly softened
3 Cups of plain
natural yogurt
2 Tablespoons of baking powder
1 Teaspoon of baking soda
1 Teaspoon of
salt
2 Teaspoons of finely grated
lemon peel
3 Cups of fresh
blueberries
(If you have to use frozen
blueberries you will need 2 extra Tablespoons of
flour)
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Start by making sure that the oven
rack is adjusted to the middle-lower part of the oven and then preheat the
oven to 375°F.
Carefully whisk together the
baking powder, baking soda, and salt with the flour and then set aside for
later.
Use a large bowl suitable for
beating, and mix the butter and sugar together, making sure it is well mixed.
Then add the eggs one at a time and beat until everything is well mixed
together after each egg. Thereafter mix in the grated lemon
peel.
Slowly mix in half of the dry
ingredients but take care not to overdue the beating. Mix in about a third of
the yogurt.
Beat in half of the remaining dry
ingredients and then mix in a second third of the yogurt and when well mixed
beat in the remaining dry ingredients and thereafter the remaining part of
the natural yogurt. Make sure not to overdue the beating at this
point.
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Carefully fold in the blueberries. If you have to
use frozen blueberries, (not recommended) you need to defrost them first and then drain them
of liquid. Thereafter coat them in a light dusting of flour before folding them into the
mix. You will need at least two standard 12-muffin
muffin pans. Coat the muffin cups with a think layer of butter.
Pour the muffin dough equally among the cups being
careful not to overfill each cup. Bake the muffins in the oven at 375°F until they
have light golden brown color. Normally this should take about 25 to 30 minutes, but check
frequently, especially if you have a fan assisted oven. Use a thin wooden skewer or a
toothpick to check that the centers of the blueberry muffins are properly
baked.
Once ready leave the muffins on a wire rack to
cool down for about 10 minutes and then remove them from the muffin
pans. Serve the freshly baked blueberry muffins slightly warm together with
English breakfast tea or hot chocolate with a small dollop of whipped
cream. You can now sit back enjoy your newly earned title
as the best blueberry muffin baker your friends and family have ever
met.
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