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Name: Julia Child's blueberry muffins
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 18
Cuisine: not set
Ingredients: 2 teaspoons Baking soda; 1 teaspoon Cream of tarter; 1 teaspoon Salt; 1 pint Fresh blueberries; 3/4 Cup Milk; 1/4 Cup Sour cream; 1 stick Unsalted margarine; 2/3 cup Granulated sugar; 1 Large Egg; 1 Large Egg yolk

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INGREDIENTS

2 teaspoons Baking soda
1 teaspoon Cream of tarter
1 teaspoon Salt
1 pint Fresh blueberries
3/4 Cup Milk
1/4 Cup Sour cream
1 stick Unsalted margarine
2/3 cup Granulated sugar
1 Large Egg
1 Large Egg yolk

Servings

INSTRUCTIONS

Preheat the oven to 400 degrees F. Line 18 muffin cups with paper liners.

Sift the cake flour, baking soda, cream of tarter and salt together. Toss the blueberries with 1 tablespoon of the dry ingredients. In a separate bowl, stir the milk and sour cream together. In a mixer, beat the margarine until white and pale, about 3 minutes. Add the sugar and beat until the mixture no longer feels grainy, about 3 minutes. Add the egg and yolk and beat until the mixture is fluffy.

Sift half the dry ingredients into the margarine/sugar/egg mixture. Add half of the milk/sour cream mixture and delicately fold the ingredients together, stopping when just barely combined. Repeat with the remaining ingredients. Sprinkle the blueberries over the mixture and mix until just barely incorporated.

Fill each muffin cup at least 2/3 full and bake for 18-20 minutes, or until the tops (which will be flat) are golden and spring back when lightly pressed. Allow the muffins to cool for 10-15 minutes on a rack before serving.

NOTES

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Julia Child's blueberry muffins

2 teaspoons Baking soda
1 teaspoon Cream of tarter
1 teaspoon Salt
1 pint Fresh blueberries
3/4 Cup Milk
1/4 Cup Sour cream
1 stick Unsalted margarine
2/3 cup Granulated sugar
1 Large Egg
1 Large Egg yolk

Preheat the oven to 400 degrees F. Line 18 muffin cups with paper liners.

Sift the cake flour, baking soda, cream of tarter and salt together. Toss the blueberries with 1 tablespoon of the dry ingredients.  In a separate bowl, stir the milk and sour cream together.  In a mixer, beat the margarine until white and pale, about 3 minutes.  Add the sugar and beat until the mixture no longer feels grainy, about 3 minutes.  Add the egg and yolk and beat until the mixture is fluffy.

Sift half the dry ingredients into the margarine/sugar/egg mixture.  Add half of the milk/sour cream mixture and delicately fold the ingredients together, stopping when just barely combined.  Repeat with the remaining ingredients.  Sprinkle the blueberries over the mixture and mix until just barely incorporated.

Fill each muffin cup at least 2/3 full and bake for 18-20 minutes, or until the tops (which will be flat) are golden and spring back when lightly pressed.  Allow the muffins to cool for 10-15 minutes on a rack before serving.

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Nutrition

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Serving Size: 1 Serving (58g)
Recipe Makes: 18 Servings

Calories: 229
Calories from Fat: 195 (85%)

Amt Per Serving		% DV

	Total Fat 21.6g	29 %
	Saturated Fat 13.5g	67 %
	Monounsaturated Fat 5.7g
	Polyunsanturated Fat 0.9g
Cholesterol 79.2mg		24 %
Sodium 174.7mg		6 %
Potassium 74.6mg		2 %
Total Carbohydrate 9.2g		3 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 8.8g
Protein 1g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 229

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