The problem with devising a delicious, flavour laden muffin in a kitchen that does not belong to you is that things you might consider "staple items" can't be found there. Not a problem. Popped off to the local grocery and picked up blueberries, crystallized ginger and lemon curd.
The problem with that kitchen being owned by someone who doesn't bake but maybe once a year is that items that are staples are no where to be seen. Luckily the local grocery is open 24 hours and I was able to drive out at 11pm to pick up baking powder and muffin papers.
Ever since I read the subject of this edition of IMMB? I knew I wanted to make blueberry muffins. Granted, they are a bit on the ordinary side, but I believe a homemade blueberry muffin is a delight at any time of the day. As I was getting everything ready for baking I remembered how much I loved my mother's lemon curd with the blueberries in my pie. I thought it would be a great accompaniment to the muffins, too. Since I had to go out for blueberries anyway, I figured I'd just pick up a jar of whatever the store had for lemon curd. Not the same as my mother's, but hey, beggars can't be choosers and driving 6 hours to get a jar of hers seemed a bit extreme...even to me.
Oh, and have I mentioned that there was no milk in the fridge either?
Decadent Blueberry Muffins2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon crystallized ginger, finely chopped
1/2 cup butter, room temperature
3/4 cup sugar
2 eggs
1 cup sour cream
2/3 cup apricot preserves
1 - 16 ounce package frozen blueberries
1 tablespoon crystallized ginger, roughly chopped
Preheat oven to 375 degrees. Brush the tops of two 6-cup muffin pans with butter and place foil muffin papers in each well. Sift flour, baking powder, baking soda and salt together in a small bowl. Stir in finely chopped crystallized ginger and set aside. Mix butter and sugar together in a large bowl until fluffy (I did this all by hand, but you can use a mixer). Add eggs one at a time, beating after each addition. Mix in sour cream until well incorporated. Stir the apricot preserves in a small bowl until loosened. Pour preserves into the middle of the butter mixture, do not stir. Pour dry ingredients on top of wet ingredients and, with a wooden spoon, mix until barely moistened. Toss frozen blueberries into mix and stir until just incorporated. Pile dough evenly between muffin pans (they will be bursting at the seams) and sprinkle roughly chopped crystallized ginger on top. Bake for 30 to 35 minutes or until a toothpick inserted into the center of a muffin comes out clean. Serve hot, warm or cold...it really doesn't matter, they are divine.
If you want to be even more indulgent, do what I did and spread a thin layer of lemon curd on each piece before you pop it into your mouth and let the layers of flavour wash over your tongue. Just make sure not to put on too much. You're looking for flavour layers, not a bit of muffin with your curd. Because, you know, I would never do such a thing. *ahem*
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