Wednesday, June 25, 2008

And don't say blueberries; you know they're purple.

What a happy coincidence tonight: I found myself trying to decide what to do with the crappy blueberries we purchased at Costco on Monday*, when Alex saw that HBO was airing one of its many George Carlin comedy specials in his honor. As a kid, I always found George Carlin very funny. Maybe because I knew he said things I wasn't supposed to hear. Maybe because I knew my parents would get upset if they caught me turning the TV to HBO when he was on. He was forbidden fruit (in the most innocent way). I knew my mom had seen him in concert once. I knew he was for adults, and I really badly wanted to be an adult when I was a kid. So we watched George Carlin tonight, because I had never really sat and watched him. He was funny. A little ornery, a little crude, but a lot funny.


So as we watch, Mr. Carlin points out the fact that there is no actual blue food. Blueberries!, I shout. I've got them on the brain, so it's easy for me to think of them. Blueberries are blue! And he corrects me with the line that is tonight's title. You know they're purple. All the same, I had to find something to do with them.

Definitely purple. Especially these.

Fortunately the editors of Cook's Illustrated were there to help me with The Best Recipe for Blueberry Muffins, or at least the best recipe that I had all the ingredients for. So that's what I made. They were super tasty. My only complaint was that the batter was a little dense and folding in the blueberries was a little rough. Those of you with patience and a gentle hand (or frozen blueberries) will really enjoy these.

Makes 1 Dozen Large Muffins
From The Best Recipe


3 c all-purpose flour
1 tbsp baking powder
0.5 tsp baking soda
0.5 tsp salt

10 tbsp unsalted butter, softened
1 c minus 1 tbsp granulated sugar
2 large eggs
1.5 c plain low-fat yogurt
1.5 c blueberries
1 tbsp all-purpose flour
Vegetable cooking spray or additional unsalted butter for greasing muffin tins

1. Adjust oven rack to lower-middle position and heat oven to 375 degrees. Whisk 3 cups flour, baking powder, baking soda, and salt together in medium bowl; set aside.
2. Cream butter and sugar with electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in one-half of dry ingredients. Beat in one-third of yogurt. Beat in remaining dry ingredients in two batches, alternating with yogurt, until incorporated.
3. Toss blueberries with 1 tbsp flour. Fold blueberries into finished batter.
4. Spray 12-cup muffin tin with vegetable cooking spray or coat lightly with butter. Divide batter evenly among cups. Bake until muffins are golden brown, 25 to 30 minutes. Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin and serve warm.

* I know, who has ever heard of Costco selling crappy anything? Because my favorite big box has never failed me otherwise, I am willing to give it a pass. But Costco, you're on notice!!

1 comment:

  1. I have yet to find the perfect blueberry muffin recipe. Adam loves blueberry muffins, so I'm always trying different recipes out on him. I haven't been completely satisfied with any of them, including CI. But I have yet to make a *bad* blueberry muffin, so I will happily continue the experimentation!