Oversized muffins with crunchy tops! SO GOOD. Today's recipe comes with a bit of a history lesson as well. History buffs and muffin lovers, this one is for you.
When chemical leaveners were discovered in America at the turn of the nineteenth century, muffins followed just as surely, with blueberry being one of the most popular. I've tweaked a delightful blueberry recipe to accommodate Mega Kiwi! These two flavors pair very well together, and they turned out SO GREAT.
Backstory: Our neighbors were kind enough to lend us their texture sprayer, so we could texture the walls of our basement. This saved us a lot of time and money, and out here in the country we repay generosity of neighbors with baked goods. My husband suggested I make the blueberry muffins he likes best, and I threw in a Mega Kiwi twist because it sounded so good to this pregnant momma, and the result did not disappoint!
Ingredients:
2 c. flour
2 tsp. baking soda
1/4 tsp. salt
2 large eggs, room temp.
1 c. granulated sugar
1 stick (8 tbsp.) butter, melted
Grated zest of 1 lemon
1 tsp. vanilla extract
1 c. sour cream, at room temp.
1/2 - 3/4 pint blueberries, washed and drained
1 Mega Kiwi, peeled and diced
Turbinado sugar for sprinkling
Directions:
1. Preheat oven to 350. Grease and flour a 12 cup muffin pan or line with muffin cups. In a mixing bowl, whisk together flour, baking soda, and salt. Set aside.
2. In a large mixing bowl, whisk the eggs until smooth. Whisk in sugar and whisk until light and fluffy. Drizzle the melted butter while whisking vigorously. Whisk in the lemon zest and vanilla. Fold in the flour mixture and sour cream alternately. Fold in the blueberries and Mega Kiwi.
3. Divide the batter among the muffin cups (batter should reach the rim). Sprinkle the tops generously with Turbinado sugar. Bake muffins for 25-30 minutes, rotating the pan halfway through the baking time, until the tops are golden brown.
4.ENJOY!