Blueberry Scone Muffins
This recipe for Blueberry Muffins comes from Slate's "You're Doing It Wrong" series, but I wonder if they are the ones doing it wrong. The resulting pastry was more dense than a muffin, and only very mildly sweet with the complementary tartness of the orange zest. The batter was far thicker than any muffin batter I've ever worked with, and didn't rise much during the baking process - so fill the muffin cups much higher than you would for muffins! However, if your goal is to make scones, then these are delicious - not dry at all, and just the right hint of citrus to bring out the fresh blueberry flavor. And that's why I'm reposting this - as a scone, this recipe is a winner. Just don't expect your usual muffins.
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INGREDIENTS
Nutrition- 3cups all-purpose flour
- 1tablespoon baking powder
- 1⁄2teaspoon baking soda
- 1⁄2teaspoon salt
- 1⁄8teaspoon nutmeg
- 10
- 1cup sugar
- 2
- 1teaspoon vanilla extract
- 1cup sour cream
- 1⁄2cup freshly squeezed orange juice
- 1⁄2large orange, zest of
- 1 1⁄2cups blueberries
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DIRECTIONS
- Heat the oven to 375°F and grease a muffin pan. Stir together flour, baking powder, baking soda, salt, and nutmeg in a medium bowl, set aside.
- Beat the sugar and butter with a handheld mixer until light and fluffy. Add the eggs and vanilla and beat to combine, then add the sour cream, orange juice, and orange zest and stir until well combined. Add the flour mixture to the butter mixture and stir just until combined. (The batter will be very thick.) Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups. Bake until the muffins are golden brown and a toothpick inserted into the center of one of them comes out clean, approximately 20-25 minutes. Serve warm.
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