Photo: JENNIFER CAUSEYOnAbbott Elementary, the ABC comedy about a group of hardworking staff in an underfunded Philadelphia public school, the teachers' lounge becomes the place to share their tales from the classroom, unwavering loyalty to the Flyers and homemade treats.Like theEmmy-winning series itself, these jumbo muffins — generously studded with juicy blueberries and baked with a sweet, crunchy top — deserve all the gold stars.Gilles Mingasson/ABCAbbott Elementary’s Jumbo Blueberry Muffins6 Tbsp. (3 oz.) unsalted butter, melted, plus more for greasing¾ cup sour cream¾ cup granulated sugar⅓ cup whole milk2 tsp. grated lemon zest (from 1 lemon)1 large egg1 ½ tsp. baking powder¼ tsp. baking soda¼ tsp. table salt1 ½ cups (about 6 ⅝ oz.) all-purpose flour2 cups fresh blueberries¼ cup turbinado sugar1.Preheat oven to 425°. Generously grease a jumbo 6-cup muffin tray with butter or line with large paper liners.2.Whisk together melted butter, sour cream, granulated sugar, milk, lemon zest and egg in a large bowl until smooth. Whisk in baking powder, baking soda and salt until well-combined. Gently toss together flour and blueberries in a small bowl until coated. Lightly fold flour and blueberries into sour cream mixture just until blended, about 30 seconds. Divide batter evenly among muffin wells (about⅔cup batter each). Sprinkle top of each with about 2 teaspoons turbinado sugar.3.Bake in preheated oven for 5 minutes. Reduce temperature to 375°, and continue to bake until tops are golden brown and a wooden pick inserted into center of muffins comes out clean, 25 to 30 minutes. Cool muffins in tray for 5 minutes. Remove from tray, and transfer to a wire rack.Makes:6Active time:10 minutesTotal time:1 hour
Photo: JENNIFER CAUSEY
OnAbbott Elementary, the ABC comedy about a group of hardworking staff in an underfunded Philadelphia public school, the teachers' lounge becomes the place to share their tales from the classroom, unwavering loyalty to the Flyers and homemade treats.Like theEmmy-winning series itself, these jumbo muffins — generously studded with juicy blueberries and baked with a sweet, crunchy top — deserve all the gold stars.Gilles Mingasson/ABCAbbott Elementary’s Jumbo Blueberry Muffins6 Tbsp. (3 oz.) unsalted butter, melted, plus more for greasing¾ cup sour cream¾ cup granulated sugar⅓ cup whole milk2 tsp. grated lemon zest (from 1 lemon)1 large egg1 ½ tsp. baking powder¼ tsp. baking soda¼ tsp. table salt1 ½ cups (about 6 ⅝ oz.) all-purpose flour2 cups fresh blueberries¼ cup turbinado sugar1.Preheat oven to 425°. Generously grease a jumbo 6-cup muffin tray with butter or line with large paper liners.2.Whisk together melted butter, sour cream, granulated sugar, milk, lemon zest and egg in a large bowl until smooth. Whisk in baking powder, baking soda and salt until well-combined. Gently toss together flour and blueberries in a small bowl until coated. Lightly fold flour and blueberries into sour cream mixture just until blended, about 30 seconds. Divide batter evenly among muffin wells (about⅔cup batter each). Sprinkle top of each with about 2 teaspoons turbinado sugar.3.Bake in preheated oven for 5 minutes. Reduce temperature to 375°, and continue to bake until tops are golden brown and a wooden pick inserted into center of muffins comes out clean, 25 to 30 minutes. Cool muffins in tray for 5 minutes. Remove from tray, and transfer to a wire rack.Makes:6Active time:10 minutesTotal time:1 hour
OnAbbott Elementary, the ABC comedy about a group of hardworking staff in an underfunded Philadelphia public school, the teachers' lounge becomes the place to share their tales from the classroom, unwavering loyalty to the Flyers and homemade treats.
Like theEmmy-winning series itself, these jumbo muffins — generously studded with juicy blueberries and baked with a sweet, crunchy top — deserve all the gold stars.
Gilles Mingasson/ABC
Abbott Elementary’s Jumbo Blueberry Muffins
6 Tbsp. (3 oz.) unsalted butter, melted, plus more for greasing
¾ cup sour cream
¾ cup granulated sugar
⅓ cup whole milk
2 tsp. grated lemon zest (from 1 lemon)
1 large egg
1 ½ tsp. baking powder
¼ tsp. baking soda
¼ tsp. table salt
1 ½ cups (about 6 ⅝ oz.) all-purpose flour
2 cups fresh blueberries
¼ cup turbinado sugar
1.Preheat oven to 425°. Generously grease a jumbo 6-cup muffin tray with butter or line with large paper liners.
2.Whisk together melted butter, sour cream, granulated sugar, milk, lemon zest and egg in a large bowl until smooth. Whisk in baking powder, baking soda and salt until well-combined. Gently toss together flour and blueberries in a small bowl until coated. Lightly fold flour and blueberries into sour cream mixture just until blended, about 30 seconds. Divide batter evenly among muffin wells (about⅔cup batter each). Sprinkle top of each with about 2 teaspoons turbinado sugar.
3.Bake in preheated oven for 5 minutes. Reduce temperature to 375°, and continue to bake until tops are golden brown and a wooden pick inserted into center of muffins comes out clean, 25 to 30 minutes. Cool muffins in tray for 5 minutes. Remove from tray, and transfer to a wire rack.
Makes:6Active time:10 minutesTotal time:1 hour
source: people.com
