I went to my class this morning so of course, instead of running out the door to go to work, I'm having breakfast and blogging and massaging sore muscles. Last night I made these blueberry muffins from Cook's Illustrated, who claimed they are the best. I quite like them, but I'm not sure if they really are the BEST. Granted I had one fairly warm from the oven last night, and I think in general baked items need a little bit of time for the flavors to develop. I plan on eating another at lunch before completely passing judgement. I used fresh blueberries from the farmer's market, but I really think frozen blueberries would have done quite as well and the next time I make them, I will definitely employ frozen and save my fresh for gobbling.
One thing I do regret, is not putting more lemon sugar topping on each muffin. I'm a little shy of super-sweet items and I was worried that that much topping would overwhelm things. But the lemon zest really lends a nice bright note to the muffin and the sugar a satisfying crunch. The picture above doesn't look that spectacular but it was a little challenging trying to get a good angle of the plate on the floor, while simultaneously shooing Tony away with one hand. Also I am lazy and did not want to spend more than 10 seconds taking a picture. If only my sister was here.
The recipe can be found here at Basically Baked, who got permission from Cook's Illustrated to post this recipe. If you are someone who has a glut of blueberries (I know of at least one person in this delightful dilemma) then perhaps you will give this recipe a try!