Unofficial Harry Potter Cookbook Project: Oversized Blueberry Muffins with Crunchy Tops

Posted on April 3, 2012


Unofficial Harry Potter Cookbook by Dinah BucholtzBlueberry muffins are one of life’s truly wonderful foods.  They are a tasty and scrumptious breakfast delight, make a great snack or go well with lunch or dinner.  Yes, it’s true, blueberry muffins are a staple.  So, when I was browsing through the Unofficial Harry Potter Cookbook (UHPCB) looking for the next recipe in my UHPCB project, I was pleasantly surprised to find the recipe for Oversized Blueberry Muffins with Crunchy Tops.

Our oldest son and his wife are in town for a week and the temperatures have been unseasonably warm.  Warm enough that I uncovered the patio furniture, hauled out the umbrellas and the cast iron umbrella stands — out of the garage and up a flight of stairs.  On Saturday, I decided to set the patio table for a late morning breakfast.  Although it was a bit too cool to sit in the shade when I set the table, by the time we were ready to sit down for breakfast, the temperature was ideal.

All who ate the muffins reported they were delicious.  They certainly smelled fabulous baking and even more so once I took them out of the muffin pans.  Sadly, I forgot to take a picture of the muffins before they were devoured.  You’ll just have to trust me that they looked good especially with the melted turbinado sugar on top.   Turbinado sugar is actually sugar in the raw or raw sugar.  It’s easy enough to locate in most stores and works well when trying for a crunchy effect on baked goods.

Oversized Blueberry Muffins with Crunchy Tops
Makes 12 – 14 muffins

2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
2 large eggs, at room temperature
1 cup granulated sugar
1 stick (8 tablespoons) butter, melted
Grated zest of 1 lemon
1 teaspoon pure vanilla extract
1 cup sour cream, at room temperature
1 pint blueberries, washed and well drained
Turbinado sugar for sprinkling

1.  Preheat the oven to 350 degrees. Grease and flour a 12-cup muffin pan or use paper muffin cups.
2.  In a mixing bowl, whisk together the flour, baking soda and salt. Set aside.
3.  In a large mixing bowl, whisk the eggs until smooth. Whisk in the sugar and continue whisking until light and fluffy. Drizzle in the melted butter while whisking vigorously. Whisk in the lemon zest and vanilla. Fold in the flour mixture and sour cream alternately, beginning and ending with the flour. The batter will be very stiff. Fold in the blueberries.
4.  Divide the batter among the muffin cups (the batter should reach the rim of each cup). Sprinkle the tops generously with turbinado sugar. Bake the muffins for 25 minutes, rotating the pan halfway through the baking time, until the tops are golden brown.

Here’s the skinny….
I’ll leave you with the following thoughts.  First, this recipe can very easily and nicely be halved for occasions when you only want 6 or 7 muffins.  Second, I didn’t rotate the muffin pans halfway through the baking process and the sugar melted splendidly and the muffins browned up nicely.  Finally, although the original batch didn’t last past breakfast on the patio, they do keep for a couple of days if sealed up in an airtight plastic container.

You can find out more about Dinah Bucholtz and the Unofficial Harry Potter Cookbook on Facebook.  Be sure to follow me on Twitter at NEO Adventure.