Give or take a pinch of baking powder, most blueberry muffin recipes are pretty much the same. One thing that varies is the dairy used – some recipes call for buttermilk, while others use yogurt, or sour cream as this one does.
When it comes to the amount of blueberries, it seems that 1 1/2 cups is the standard measure. Since I get my blueberries in pint baskets, which is 2 cups, I decided to push the envelope and toss in the whole thing.
Is that too many? You can be the judge, but I really like that these are chock full of juicy fruit, and while it does make them less sweet, I think it's a good tradeoff. This recipe is going to be published, so let me know what you think if you decide to give them a go.
I usually do my voiceovers in the morning, when I'm fresh and peppy, and my voice is dripping with enthusiastic verve. This voiceover was done late in the evening, as I was getting ready to take off to Las Vegas (where this is being posted from).
If you are new to the blog you probably wouldn't have noticed anything, but the regular viewers will hear the same thing I do…I sound really tired. Anyway, maybe I'm being a bit self-conscience, but I thought it was really noticeable, and a good reminder to make sure I do these soundtracks before a long day of production. Notwithstanding the sleepy narration, I like these blueberry muffins a lot, and hope you give them a try. Enjoy!
Ingredients for about 16 muffins: 3 cups all-purpose flour 3/4 teaspoon salt 1 tablespoon baking powder 1/2 teaspoon baking soda 1 cup white granulated sugar 1 (1/2 cup) stick butter, softened finely grated zest from one lemon 2 tablespoons vegetable oil 2 large eggs 1 cup sour cream 1/2 cup milk 1/2 teaspoon lemon extract, optional 2 cups fresh blueberries
There isn't enough time today to do a recap of yesterday and night, so I've just posted my favorite picture from the festivities. This short, sweet, and spicy cocktail was from Chef Sammy D. at the restaurant First in the Venetian. Sammy was very cool, and in addition to serving up a bunch of delicious appetizers, he mixed up a batch of "spicy Vegas sunrises" - a blood orange and jalapeno vodka cocktail that I thoroughly enjoyed. Stay tuned for a proper recap soon.
Just a quick post before heading off for a tour and dine around at the Venetian/Palazzo Restaurant. The menu and photo below are from a fantastic meal we just had at the Vegas Uncork’d Luncheon at Vintner Grill.
You'll be hearing a lot more about Vegas Uncork’d in the coming weeks. Sorry, no time for details about this food right now, but if you check out the menu below, you can make it all out. Enjoy!
Hello from Las Vegas! Last night was a great start to what's looking to be a very delicious trip. We got a tour of the Bellagio Hotel's finest food offerings with the hotel's Food & Beverage Director, Daniel Adams.
After the tour we headed to their Tuscany demonstration kitchen for a three-course meal. The food was done by three of the Bellagio's newest chefs, who also demo'd the dish in front of us before it was served.
A great first course of scallops, cauliflower and truffled Brussels sprouts was prepared by Chef Jaime Mendoza of Olives. The main course of beef short ribs with chive spaetzle was prepared by Chef Sean Griffin of Prime, and the dessert course was prepared by Chef Jean-Marie Auboine, who made something called "8 Chocolate Textures."
Chef Jean-Marie had the line of the night when one of the reporters asked him, "why 8?" He replied, "Because 9 is too many." That's so chef. Enjoy the pictures, and stay tuned!
Give or take a pinch of baking powder, most blueberry muffin recipes are pretty much the same. One thing that varies is the dairy used – some recipes call for buttermilk, while others use yogurt, or sour cream as this one does.
