Wednesday, August 24, 2011

Blueberry muffins with doughnut topping and Indiana Jones

Blueberry muffins with doughnut topping / Muffins de mirtilo com cobertura de doughnut

Despite being responsible for bringing Ralph into my life I don’t like Steven Spielberg as a director; I find that most of his movies are immersed in a squishy atmosphere, it’s just not my cup of tea. But I have to say that I adore the Indiana Jones trilogy, each and every movie, the first being my favorite.

You might as well be thinking: “why is she talking about Indiana Jones?” – well, after several blueberry muffin disasters – some too heavy, others with no flavor at all – Flo Braker’s absolutely perfect recipe has became my holy grail of blueberry muffins. :D

Blueberry muffins with doughnut topping
from the delicious and wonderful Baking for All Occasions

1 ¾ cups + 1 tablespoon (255g) all purpose flour
½ cup (100g) superfine sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup (180ml) buttermilk*, well shaken
1/3 cup + 1 tablespoon (89g) unsalted butter, melted and tepid
2 large eggs
2 teaspoon lemon zest
1 teaspoon vanilla extract
1 ½ cups (225g) fresh blueberries

Doughnut topping:
½ cup (100g) granulated sugar
1 ½ teaspoons ground cinnamon
3 tablespoons (42g) unsalted butter, melted

Preheat the oven to 190°C/375°F. Butter and flour a 12-cup standard muffin pan.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. In a medium bowl, whisk together the buttermilk, butter, eggs, lemon zest and vanilla. Add the liquid ingredients to the dry ingredients and lightly whisk with a fork – do not beat the batter, it’s not supposed to be smooth. Using a spatula, fold in the blueberries.
Fill the prepared pans with the batter (¾ full). Bake the muffins until risen and golden and a skewer inserted in the center comes out clean. Cool in the pan, over a wire rack, for 10 minutes then carefully unmold them, transferring to a wire rack.
Make the topping: in a small bowl, stir together the sugar and cinnamon. While the muffins are still warm, gently dip the tops in the melted butter and then roll into the cinnamon sugar to coat. Place on a wire rack.
Serve warm or at room temperature.

* homemade buttermilk: place 1 tablespoon lemon juice in a 240ml-capacity measuring cup and complete with whole milk. Wait 10 minutes for it to thicken, then use the whole mixture in your recipe

Makes 12 – I halved the recipe above, used 1/3 cup (80ml) capacity muffin pans and got 8 muffins


Unknown said...

This is truly a uniting of the best of both world!



Sashquatch said...

If this has become your holy grail of blueberry muffins then i simply mussttt try it! I have yet to attempt making them as there are a daunting amount of recipes out there and I am so picky with my muffins that ive just put it off...but this looks like a fab place to start! :)

Sue/the view from great island said...

I have been on a hunt for the perfect blueberry muffin all my life (or so it seems). I can't wait to try these!

Priya Suresh said...

Scrumptious muffins..

Luisa Morón said...

tiene una pinta estupenda. Saludos.

Vidacal's Kitchen said...

Qué ricos tienen que estar esos muffins!! Ummmm... :)

Smoky Wok (formerly Tastes of Home) said...

Lovely muffins! :) I have been totally eyeing that cooling rack too :) Lovely photo!

izy said...

I've been eyeing this recipe in Flo's book for a while now, your photo has definitely convinced me to make this recipe next time I bake some muffins!

Rose from Magpies Recipes said...

I LOVE That cooling rack! Where did you get it from??

Luv'n Spoonfuls said...

I can see why! These look scrumptious, and just the right size too. So lovely.

Patricia Scarpin said...

Magpie, I bought it in London!

Abby said...

Yes - his older films are much better. I saw a preview for War Horse when I went to see The Help (which was amazing). War Horse? I don't think so. Nice idea, though.

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