Sunday, June 7, 2009
I made these muffins from the Cook's Illustrated Number 98, May & June 2009 issue, Best Blueberry Muffins. There were 4 different possible toppings to make. The one recommended was the simple white sugar and lemon zest. I went with the streusel topping. There was also the orange glaze and finally the almond crunch. My streusel didn't exactly come out the way I wanted as the heat and humidity greatly affected by crumbly topping. But the muffin itself is moist soft and sweet with the tart blueberries exploding in the batter. The actual recipe called for taking half of the blueberries and cooking them down to a jam with some sugar but I prefer whole berries in the muffins. I think I will continue to use the basic muffin recipe and experiment with the added fruits. My favorite part?? The buttermilk! I am a new fan of buttermilk in baked goods. Last week I noticed that it imparted a subtle tang and flaky consistency to my sticky buns!