Blueberry Dishwasher Muffins

Don't Blink....


Yes, you really are seeing blueberry muffins in a dishwasher. See, I mentioned in my last post that I've been spending time in DC. I suppose what I didn't explain is that I'm visiting DC while hubby is working here for the summer and subletting a studio apartment from a college student...

Now, think back on your college days. I don't know about you, but my most sophisticated kitchen tool in college was probably the hand held mixer my mom told me I'd absolutely need one day. She received the mixer as a gift when she got married. Not to date my lovely mom, but that was a long time ago. That thing was ancient.

Now, just imagine the tools I'm dealing with in this college kitchen. Living here has been quite the adventure. There are no mixing bowls, 1-2 pots, no baking dishes (except for a crusty muffin pan), and not even an ancient hand held mixer in sight. I've become creative as of late, using a huge stock pot to mix the dry ingredients and Tupperware to mix the wet ingredients for these muffins.

Of course, when it came time to cooling the muffins, I improvised and used the dishwasher racks. Don't worry, they were clean.
In any case, I made two batches of muffins: one using sour cream, the other using a mixture of sour cream and blueberry yogurt and a spritz of lemon zest. I also experimented with adding a brown sugar cinnamon streusel to the tops of some. The verdict in this 2-people-living-in-a stuido-with-no-kitchen-tools household? The blueberry yogurt & sour cream muffins with streusel topping were the best. They also came out a bit darker than the ones pictured above.

Oh, and if you were wondering. I caved. It may be too hot to cook, but its never too hot for blueberry muffins. Living in a studio will remind you to use the oven sparingly, though.

For those of you slumming it like me, this recipe requires no ancient hand mixer. Lucky you!

Best Blueberry Yogurt Muffins

2 cups unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon table salt
1 large egg
1 cup granulated sugar (7 ounces)
4 tablespoons unsalted butter , melted and cooled
3/4 cup sour cream
6 oz container of blueberry yogurt
1 1/4 cups blueberries
3/4 cup granulated sugar
1 teaspoon lemon zest

1. Heat oven to 350 degrees. Spray muffin tin with nonstick cooking spray.

2. Whisk flour, baking powder, and salt in medium bowl (or huge stock pot if you have to!) until combined. Whisk egg in second medium bowl (aka Tupperware) until well-combined and light-colored, about 20 seconds. Add sugar and whisk vigorously until thick; add melted butter in batches, whisking to combine after each addition. Add sour cream and yogurt in batches, whisking just until combined. Stir in lemon zest.

3. Add blueberries to dry ingredients and gently toss to combine. Add sour cream mixture and fold with rubber spatula until batter comes together and berries are evenly distributed, 25 to 30 seconds (small spots of flour may remain and batter will be thick). Do not overmix.

4. Use ice cream scoop or large spoon to drop batter into greased muffin tin. Bake until light golden brown and toothpick or skewer inserted into center of muffin comes out clean, 25 to 30 minutes, rotating pan from front to back halfway through baking time. Invert muffins onto wire rack, stand muffins upright, and cool 5 minutes.

Runner up Blueberry Muffins
source: He who must not be named.

If you are curious, read a little more here.

Check out the Weekend Breakfast Blogging Roundup at Monsoon Spice featuring summer fruits & veggies!