Last Sunday, while the red and yellow leaves gracefully pirouetted to the wind’s frigid autumn song, my family and I slept, tucked under our warm comforters, ignoring the daylight that softly pierced our tired eyes. My mother and I were the first to wake; the dirty dishes from Saturday’s supper warbled my name in an implausible tone, “Kamran, wash us. Kamran, we need you! Kamran, we’ll give you chocolate! Kamran! Kamran . . . ! Kam-.” I gave in after five minutes; for the chocolate (wouldn’t you?). Once the sink sparkled like no other sink in the New York-New Jersey area, my stomach reminded me that this blueberry muffins recipe was my next mission.
Prune-y hands, grumbling stomach, and all- I scrolled through an endless spreadsheet of recipes for an entire hour. And there it was. It was like the dude upstairs (points up) was reading my mind. A one-bowl recipe for Perfect Blueberry Muffins.
Not having to wash more than a bowl and a few utensils is a gift sent down from the heavens.Everything was as simple as creaming together sugar and butter, and dumping ingredients into a bowl set over a kitchen scale. It was that easy. Honestly.
I did change a few things about the recipe- I replaced ½ cup of the all-purpose flour with whole wheat pastry flour. This gave the muffins a beautiful crumb, which everyone loved! As for the sour cream required in the recipe, I used something a little more “gourmet-ish”- crème fraîche. It made these muffins a little more special, making up for the fact that I used frozen blueberries, but you can easily use sour cream or yogurt if you can’t find crème fraîche.
Once these babies came out of the oven, I will admit- I refused to let them cool on a wire rack. I opened one with a fork, and spread on a pat of butter.
Before I knew it, I ate 4 of the 12 muffins that I made before actually calling my family to the table. Whoops!