Being back to school may mean back to long nights of homework and running to classes between shifts at work, but it also means getting back to clubs and other school activities. For me, that means getting to hang out with my 会話サークル (Japanese conversation club) every Tuesday!
This club rounds up many of my friends in one place, and is always the perfect time to try out new recipes. The only problem? The club meets on Tuesday nights…after two days full of classes, work, meetings and finishing homework. That means that whatever I want to bake has to not only be easy to transport and easy to share with many people, it has to be able to hold over well since my new routine is to bake for 会話サークル on Sundays.
For the first meeting of the semester, along with some delicious caramels, I made Glazed Blueberry Doughnut Muffins. I decided on this recipe because it was simple enough, and was the perfect level of sweetness to satisfy both sweet-tooths and non-sweet-lovers alike.
The dough becomes “doughnut” like through the addition of sour cream and buttermilk, and the fresh flavors of the blueberries and lemon juice are nicely complemented by the richness of the cinnamon, and everything is nicely pulled together with a simple yet sweet glaze poured over the top.
The dry ingredients are mixed together in a separate bowl. This ensures that the cinnamon gets through all of the batter instead of clumping up in only a few areas.
While the butter and sugar are being creamed together, mix the buttermilk, sour cream and lemon juice together. This again is so the resulting muffins will have good consistency and the flavors will be equally spread throughout the batter.
Add the dry and wet mixture to the butter in several additions, beginning and ending with the dry ingredients. At this point, gently fold in the blueberries–being careful not to mash them up unnecessarily.
I always use an ice cream scoop to divide batter between muffin tins because it ensures that the muffins bake evenly. I doubled the batter because I was making dessert for a large number of people, and I ended up with one tray of mini muffins and one tray of regular sized muffins.
Once the muffins have cooled for about 10-20 minutes, make the glaze and spoon it over the top of each of the muffins. Depending on how sweet you want the muffins or what you want the muffins to look like, you can add more or less, drizzling it on or pouring it over the entire top, however you like. ^_^
Glazed Blueberry Doughnut Muffins
Inspired by Cooking Classy
2 1/2 cups flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/2 cup butter, softened
3/4 cup + 2 Tablespoons sugar
1 teaspoon vanilla
2/3 cup buttermilk
1/4 cup sour cream
1 tablespoon lemon juice
1 1/2 cup blueberries
*for the Glaze:
2 cups powdered sugar
2 1/2 tablespoons milk
1 1/2 tablespoons lemon juice
1) Preheat the oven to 425 degrees.
2) In a mixing bowl, whisk the flour, salt, baking powder, baking soda, and cinnamon.
3) In the bowl of an electric mixer, beat the sugar and butter together until light and creamy. Add in the eggs one at a time, then add in the vanilla.
4) Mix the buttermilk, sour cream and lemon juice together in a bowl.
5) In five additions, alternate adding the buttermilk and flour mixtures–starting and ending with the flour.
6) Gently fold in the blueberries then scoop the batter into a prepared muffin tin.
7) Bake for about 15-18 minutes, then remove to a wire rack placed over a cookie sheet when they have cooled and are only slightly warm–about 10-20 minutes.
8) Mix together the powdered sugar, milk and lemon juice and pour the glaze over the muffins. Allow the muffins to rest at room temperature.