Sep 3, 2013

Blueberry Muffins - Muffins ai Mirtilli

     English / Italiano

Our international baking group "Tuesdays with Dorie-Baking with Julia" has chosen for our first rendezvous in September the Fresh Blueberry Muffins recipe. They were good, really good and topping them with whipped cream and more fresh blueberries made them irresistible.

Per il nostro primo appuntamento di settembre, il nostro gruppo internazionale di cucina "Tuesdays with Dorie-Baking with Julia" ha scelto la ricetta dei muffins ai mirtilli freschi. Sono veramente ottimi e la guarnizione di panna montata e altri mirtilli freschi li rende irresistibili.

Ingredients for 18 muffins (please find my changes in red)
1 3/4 (250 g) cups cake flour (200 g all-purpose flour sifted with 50 g cornstarch)
2 teaspoons baking soda
1 teaspoon cream of tartar
1 teaspoon salt (I’ve found them too salty. I’d reduce to ½ teaspoon)
1 pint (480 ml – about 250-300 g) fresh blueberries
3/4 cup (180 ml) milk
1/4 cup (60 ml) sour cream
1 stick (4 ounces – 115 g) unsalted butter, at room temperature
2/3 cup (150 g) sugar
1 large egg, at room temperature 
1 large egg yolk, at room temperature 
whipped cream for topping and some more blueberries

Position a rack in the center of the oven and preheat the oven to 400°F (205°C).
Butter or spray 18 muffin cups or line them with paper bake cups. 
If you have 2 muffin tins with 12 cups, fill the 6 cups that will be empty in one of the tins with water (this will help the muffins bake evenly).

Mixing the batter: 
Sift the cake flour, baking soda, cream of tartar, and salt together twice, and leave the sifted dry ingredients in the sifter or strainer; set it on a piece of waxed paper.
Remove a tablespoon or two of the dry ingredients and toss with the blueberries. In a separate bowl, stir the milk and sour cream together and set aside until needed.
In a mixer fitted with a paddle attachment (or work with a hand-held mixer), beat the butter on medium speed until white and pale, about 3 minutes. 
Add the sugar and beat until the mixture no longer feels grainy about 3 minutes, scraping down the paddle and the sides of the bowl as needed.  
Add the egg and egg yolk and beat until the mixture is fluffy, about 2 minutes.
Remove the bowl from the mixer and sift half of the dry ingredients into the bowl. Add half of the milk and sour cream and, using a large rubber spatula, delicately fold the ingredients together, stopping when barely combined. Add the remaining dry and liquid ingredients and fold in only until just mixed – don’t be concerned about getting everything evenly incorporated. 
Sprinkle over the blueberries and fold them in only to the just-mixed stage.

Baking the Muffins:
Spoon the batter into the prepared muffin tins, filling each cup at least 2/3 full, and bake for 18 to 20 minutes or until the tops are golden and spring back when lightly pressed. Turn the muffins out onto a cooling rack and allow them to cool for 10 to 15 minutes.
Top with whipped cream and fresh blueberries.

The muffins will stay light and lovely for a day. If you are not doing to serve them within a few hours of baking, pack them into a plastic bag: they'll keep for 1 more day and will then be best sliced and toasted. 
For longer storage, wrap airtight and freeze for up to a month. Thaw, still wrapped, at room temperature. 

Ingredienti per 18 muffins (le mie modifiche in rosso)
250 g farina per torte (200 g farina 00 setacciata con 50 g di maizena)
2 cucchiaini bicarbonato di sodio
1 cucchiaino cremor tartaro
1 cucchiaino di sale (li ho trovati troppo salati. Consiglio di dimezzare il sale)
250-300 g mirtilli freschi
180 ml latte
60 ml panna acida
115 g burro non salato, a temperatura ambiente
150 g zucchero
1 uovo grande, a temperatura ambiente
1 tuorlo grande, a temperatura ambiente
panna montata per farcire e qualche mirtillo in più

Posizionare una teglia nel centro del forno e preriscaldare a 205°C.
Imburrare una teglia da muffins o foderarla con 18 pirottini di carta.
Se avete a disposizione due teglie, riempite con acqua i 6 fori vuoti. Questo aiuterà i muffins a cuocere in modo uniforme.

La pastella:
Setacciare due volte la farina con il bicarbonato di sodio, il cremor tartaro e il sale.
Poi prelevarne due cucchiai da versare sui mirtilli. Mescolare delicatamente.

In un'altra ciotola miscelare il latte e la panna e mettere da parte. 
Nella ciotola del vostro robot da cucina munito di frusta a foglia sbattere il burro per circa 3 minuti .
Aggiungere lo zucchero e sbattere per altri 3 minuti o fino a quando non si sente più il rumore granuloso, raschiando il lati e la paletta di tanto in tanto.
Aggiungere l'uovo e il tuorlo e sbattere per circa 2 minuti, fino ad ottenere un composto spumoso.
Rimuovere la ciotola dal mixer e setacciare metà degli ingredienti secchi nella ciotola. 
Aggiungere metà della miscela latte/panna e utilizzando una grande spatola di gomma mescolare delicatamente e brevemente. 
Aggiungere il resto degli ingredienti secchi e liquidi e utilizzando una grande spatola di gomma mescolare delicatamente e brevemente, senza preoccuparsi se la pastella non sia ben amalgamata. 
Versare i mirtilli sopra il composto e mescolare delicatamente e brevemente. 

La Cottura:
Versare la pastella nei pirottini, riempiendoli almeno per 2/3 e cuocere per 18-20 minuti o fino a doratura.
Sfornare e far raffreddare su una griglia per almeno 10-15 minuti.

Coprire di panna montata e guarnire con mirtilli freschi.

I muffins rimarranno freschi per una giornata.
Conservati in un sacchetto di plastica e poi tostati saranno ottimi anche l'indomani.

Nel congelatore si conservano per un mese. Scongelarli nella plastica a temperatura ambiente. 

Where to buy the book: Dove acquistare il libro:

I've submitted this recipe to: 
Made with Love Mondays, hosted by Javelin Warrior

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  1. I enjoyed these as well; and they were so easy to make!

    1. You must have had a fantastic bike ride, Cathleen, knowing that the muffins were waiting for you at home ;-)

  2. Love your topping! Makes them extra festive :)

    1. Thank you Liz, I've loved your pictures so much!

  3. Mmm! Love the whipped cream addition. I thought these were tasty too.

  4. Mmmmm, your muffins look so delicious, like cupcakes!! :)

    1. Mmmm, your mixed berries muffins are fabulous!

  5. Carola, your Blueberry Muffins look lovely. Very pretty blue liners to match your blueberries and a very delicious looking topping of whipped cream and additional fresh blueberries - perfect treats for a Tuesday afternoon! This looks like a nice recipe that I should try, I went with the Sweet Berry Fougass this time and should give this recipe a try as soon as I find the time!
    Hope all is well with you and the kids, dear Carola!
    Liebe Grüße aus Bonn!

    1. Andrea, your fougasse(s) are absolutely amazing! Well done!
      We are all doing fine, many thanks for asking, and I hope you and your family are feeling well, too.
      Viele liebe Grüsse!

  6. Fresh blueberry muffins are always so decadent and moist - I love the sound of the whipped cream topping with even more fresh berries! How delicious...

  7. Love the look of your muffins! Good idea with the whipped cream and berries. I thought these were really good muffins. Can't wait to make them again.

  8. Beautiful muffins! I like your thinking with the whipped cream.

    1. Many thanks. Sorry you did not like them that much...Lucky you to "be in possession" of the "best blueberry muffins recipe" ;-)

    2. Many thanks. Sorry you did not like them that much...Lucky you to "be in possession" of the "best blueberry muffins recipe" ;-)

  9. What a fun way to serve these up!

    1. Bravo, Cher for baking them both! Wowwww!

  10. Replies
    1. Many thanks. Your fougasse(s) looks fabulous!


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