It’s Sunday morning and I’m baking on a rainy day. But this is no ordinary rainy day: It’s also day 3 of our new social distancing routine. For the next three weeks, our schools are closed, we’re working from home and we’re trying to limit our contact with other people and places. Doing our part to protect public health during this global coronavirus pandemic!
So, today baking serves two purposes: It’s a stress-relieving activity, and it’s restocking our supply of muffins (my daughter’s favorite breakfast) so we don’t have to go to the grocery store for a while. And the muffins are pretty delicious, too.
Adapted from Food and Wine‘s Blueberry-Sour Cream Muffins.
Makes one dozen muffins
1 1/2 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/4 tsp ground cardamom
3/4 cup sugar
1 tbsp butter, melted and cooled slightly
1 cup plain yogurt
1 tsp vanilla extract
finely grated zest of 1 orange
1 heaping cup frozen blueberries, tossed with 1 tbsp all-purpose flour
1 tbsp coarse sugar (such as Sugar in the Raw)
Preheat oven to 375 degrees. Grease a standard 12-cup muffin pan (or use paper liners).
In a medium bowl, whisk together the flour, baking powder, baking soda, salt and cardamom. In a large bowl, beat the egg, then beat in the sugar and melted butter until smooth and pale yellow in color. Add the yogurt, vanilla extract and orange zest, and beat until well combined. Stir in the dry ingredients a little at a time, then fold in the blueberries.
Use a spoon or ice cream scoop to portion the batter into muffin cups, filling them about three-quarters full. Sprinkle liberally with sugar.
Bake for 25 minutes, until the tops are golden and a toothpick inserted in the center comes out clean. Let cool for a few minutes, then transfer the muffins from the pan to a cooling rack.
Pictured: Pyrex Town and Country 443 Cinderella Mixing Bowl, Corning Ware Snack-It Plate