Blueberries and Cream Muffins

To start it off these muffins have the perfect amount of blueberries. There is also an extra citrus snap that keeps them interesting and flavorful.

The texture is so so light and moist and so it falls apart in your mouth effortlessly. I know there is nothing worse then eating a dry muffin, but these are so far from dry while still being a muffin, its unbelievable. 

Adapted from S.O. Corriher’s BakeWise: the Hows and Whys of Successful Baking Yield: (makes 12 medium (2 3/4 x 1 1/8 inch/7 x 2.8 cm) muffins)

Ingredients

2 cups (8.8 oz/249 g) spooned and leveled bleached all-purpose flour

2 teaspoons (9g) baking powder

1/2 teaspoon (3g) salt

1 1/4 cups (12.3 oz/349 g) sugar

1 large egg (1.75 oz/50g)

1/2 cup (118 ml) canola oil

1/3 cup (79 ml) buttermilk

2 teaspoon (5ml) pure vanilla extract

2 teaspoon (5 ml) lemon zest (grated peel)

1/2 cup minus 2 tablespoons (118 ml) heavy cream

1 1/2 cups (7.4 oz/208 g) fresh blueberries

nonstick cooking spray

1/4 cup (1.8 oz/52 g) coarse sugar or granulated sugar, for topping

 Directions

Arrange a shelf in the lower third of the oven, place a baking stone on it, and preheat the oven to 425°F/218°C.

In a large mixing bowl, beat together the flour, baking powder, salt and sugar for a full 30 seconds

In a medium mixing bowl, beat the egg with a few strokes, then beat in the oil, buttermilk, vanilla and lemon zest

Make a well in the dry ingredients and pour in the wet ingredients. Beat together with a hand mixer or by hand. Stir or beat well. This batter is almost too tender, so do not hesitate to stir vigorously.

In a cold bowl with cold beaters, whip the cream until soft peaks form when the beater is lifted. Beat just a little beyond this soft peak stage. Stir about one-quarter of the whipped cream in to lighten the batter. Then, fold the rest of the whipped cream into the batter. Fold the blueberries into the batter.

Spray two 6-cup medium (2 3/4 x 1 1/8 inch/7 x 2.8 cm) muffin pans with nonstick cooking spray.

Fill muffin pans almost to the top. Sprinkle the muffins with coarse sugar. Turn the oven down to 400°F/204°C and leave the oven door open for about 10 seconds. 

Place pans in the oven on the stone and close the oven door. Bake until well-risen and lightly browned, about 20 minutes.

Cool the muffins in the pans for about 5 minutes. Jar the edges of the pans on the counter to loosen the muffins, and carefully remove them to a cooling rack.