{"id":170,"date":"2013-06-24T18:49:33","date_gmt":"2013-06-25T00:49:33","guid":{"rendered":"http:\/\/blog.scottsontherocks.com\/recipes\/?p=170"},"modified":"2013-11-03T18:51:42","modified_gmt":"2013-11-04T00:51:42","slug":"blueberry-muffin","status":"publish","type":"post","link":"http:\/\/blog.scottsontherocks.com\/recipes\/uncategorized\/blueberry-muffin\/","title":{"rendered":"Blueberry Muffin"},"content":{"rendered":"<div>Make Ahead BlueBerry Muffin Batter<\/p>\n<div>Yields 12<\/div>\n<\/div>\n<div>\n<div>Ingredients<\/div>\n<ul>\n<li>\n<div>2 1\/4 cups all-purpose flour<\/div>\n<\/li>\n<li>\n<div>1 1\/2 tsp. baking powder<\/div>\n<\/li>\n<li>\n<div>1\/2 tsp. baking soda<\/div>\n<\/li>\n<li>\n<div>1\/2 tsp. salt<\/div>\n<\/li>\n<li>\n<div>1\/4 cup unsalted butter, softened<\/div>\n<\/li>\n<li>\n<div>3\/4 cup granulated sugar<\/div>\n<\/li>\n<li>\n<div>2 large eggs<\/div>\n<\/li>\n<li>\n<div>2 tsp. vanilla extract<\/div>\n<\/li>\n<li>\n<div>1\/2 cup sour cream or plain yogurt ( we used plain greek)<\/div>\n<\/li>\n<li>\n<div>1 tsp lemon or orange zest (optional)<\/div>\n<\/li>\n<li>\n<div>1 1\/2 cups blueberries, fresh or frozen 1 tbsp flour<\/div>\n<\/li>\n<li>\n<div>Raw, turbinado or coarse sugar, for sprinkling<\/div>\n<\/li>\n<\/ul>\n<\/div>\n<div>\n<div>Instructions<\/div>\n<ul>\n<li>\n<div>1<\/div>\n<div>Preheat oven to 375\u00b0 F. and line muffin tins with paper liners.<\/div>\n<\/li>\n<li>\n<div>2<\/div>\n<div>Whisk together the flour, baking powder, baking soda and salt in a medium bowl and set aside.<\/div>\n<\/li>\n<li>\n<div>3<\/div>\n<div>In a large bowl, or in the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. (Make sure not to under-beat the butter and sugar. It should take 2 to 3 minutes of beating to make it light and fluffy.)<\/div>\n<\/li>\n<li>\n<div>4<\/div>\n<div>Scrape down the sides of the bowl and beat in one egg at a time, making sure you beat each one in thoroughly. Add in the vanilla and sour cream or yogurt and mix well.<\/div>\n<\/li>\n<li>\n<div>5<\/div>\n<div>Add the dry ingredients and mix just until the batter is smooth. Batter will be thick.<\/div>\n<\/li>\n<li>\n<div>6<\/div>\n<div>Add 1 tbsp of flour to the berries and fold in the blueberries by hand.<\/div>\n<\/li>\n<li>\n<div>7<\/div>\n<div>At this point you can either tightly cover the batter and refrigerate for up to one week (and bake as desired) or move right on to baking now.<\/div>\n<\/li>\n<li>\n<div>8<\/div>\n<div>Scoop a heaping 1\/4 cup of batter into each muffin cup and sprinkle generously with turbinado or coarse sugar.<\/div>\n<\/li>\n<li>\n<div>9<\/div>\n<div>Bake for 18-24 minutes or until they\u2019re golden brown and a toothpick or cake tester inserted into the centre of a muffin comes out clean. Allow to cool slightly before serving!<\/div>\n<\/li>\n<\/ul>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Make Ahead BlueBerry Muffin Batter Yields 12 Ingredients 2 1\/4 cups all-purpose flour 1 1\/2 tsp. baking powder 1\/2 tsp. baking soda 1\/2 tsp. salt 1\/4 cup unsalted butter, softened 3\/4 cup granulated sugar 2 large eggs 2 tsp. vanilla &hellip; <a class=\"more-link\" href=\"http:\/\/blog.scottsontherocks.com\/recipes\/uncategorized\/blueberry-muffin\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"_links":{"self":[{"href":"http:\/\/blog.scottsontherocks.com\/recipes\/wp-json\/wp\/v2\/posts\/170"}],"collection":[{"href":"http:\/\/blog.scottsontherocks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/blog.scottsontherocks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/blog.scottsontherocks.com\/recipes\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/blog.scottsontherocks.com\/recipes\/wp-json\/wp\/v2\/comments?post=170"}],"version-history":[{"count":2,"href":"http:\/\/blog.scottsontherocks.com\/recipes\/wp-json\/wp\/v2\/posts\/170\/revisions"}],"predecessor-version":[{"id":172,"href":"http:\/\/blog.scottsontherocks.com\/recipes\/wp-json\/wp\/v2\/posts\/170\/revisions\/172"}],"wp:attachment":[{"href":"http:\/\/blog.scottsontherocks.com\/recipes\/wp-json\/wp\/v2\/media?parent=170"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/blog.scottsontherocks.com\/recipes\/wp-json\/wp\/v2\/categories?post=170"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/blog.scottsontherocks.com\/recipes\/wp-json\/wp\/v2\/tags?post=170"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}