ATK Blueberry Muffins

As Kevin and I don't have access to 'easy' ingredients (Pie filling, cake mixes, vanilla extract, etc) we've had to learn how to make things the hard way. What we've found? It's really not that hard. And, boy, does stuff taste good! America's Test Kitchen/Cook's Illustrated (available online and on PBS) gets GLOWING reviews from us. Ironic? (because we don't live in America) I think so. As a result, the majority of our recipes will be from either the Cook's Illustrated magazines (put out by ATK) or one of their many cookbooks.
I thought as my first Post to the family food blog I would share the recipe that really started the ATK madness in our branch of the family: Blueberry Muffins. I know you're all thinking "why would you make Blueberry Muffins from scratch when you can go down to the Walmart and pick up a box of Jiffy Mix and be satisfied?" BELIEVE ME-It'll be worth the effort. Oh, so worth it.

Blueberry Muffins from Baking Illustrated
Makes 12
When making the batter, be sure to whisk vigorously in step 2, then fold gently in step 3. You should not see large pockets of flour in the finished batter, but small occasional sprays may reamain. A large spoon sprayed with nonstick cooking spray ensures clean dispensing when transferring the dough to the cups in the muffin tin.

2 cups (10 oz) unbleached all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon salt
1 large egg
1 cup (7 oz) sugar
4 Tablespoons (1/2 stick) unsalted butter, melted and cooled slightly
1 1/4 cups (10 oz) sour cream
1 1/2 cups (7 1/2-8 oz) frozen or fresh blueberries, preferably wild

1. Adjust oven rack to the middle position and heat the oven to 350 degrees. Grease a standard 12-cup muffin tin and set aside.

2. Whisk the flour, baking powder, and salt in a medium bowl until combined. Whisk the egg in a second medium bowl until well-combined and light colored, about 20 seconds. Add the sugar and whisk vigorously until thick and homogenous, about 30 seconds; add the melted butter in 2 or 3 additions, whisking to combine after each addition. Add the sour cream in 2 additions, whisking just to combine.

3. Add the berries to the dry ingredients and gently toss just to combine. Add the sour cream mixture and fold with a rubber spatula until the batter comes together and the berries are evenly distributed, 25-30 seconds. (Small spots of flour may remain and the batter will be thick. Do not overmix)

4. Using a large spoon sprayed with nonstick cooking spray to prevent stickng, divide the batter among the greased muffin cups. Bake until the muffins are light golden brown and a toothpick inserted into the center of a muffin comes out clean, 25-30 minutes, rotating the pan from front to back halfway through the baking time. Invert the muffins onto a wire rack, stand the muffins upright, and cool 5 miutes. Serve as is or use one of the toppings below. (We always use the Cinnamon topping)

Cinnamon-Sugar-Dipped Blueberry Muffins
While the muffins are cooling, mix 1/2 cup sugar and 1/2 teaspoon cinnamon (I like more cinnamon-I go by how the mixture looks) in a small bowl and melt 4 Tablespoons butter in a small saucepan. After the baked muffins have cooled 5 mins, working one at a time, dip the top of each muffin in melted butter and then cinnamon sugar. Set the muffins upright on a wire rack; serve.

Ginger- or Lemon-Glazed Blueberry muffins
While the muffins are baking, mix 1 teaspoon grated ginger or grated lemon zest and 1/2 cup sugar in a small bowl. Bring 1/4 cup lemon juice and 1/4 cup sugar to a simmer in a small saucepan over medium heat; stir to dissolve the sugar and simmer until the mixture is thick and syrupy and reduced to about 4 Tablespoons. After the baked muffins have cooled 5 minutes, brush the tops with glaze; then, working one at a time, dip the tops in lemon sugar or ginger sugar. Set the muffins upright on a wire rack; serve.