Blueberry Muffins

Whenever I see the abundance of available blueberries in the summer, I can't help but wanting to bake something blueberry.

» Ingredients

• 2 cups (10oz) unbleached all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 large egg
• ¾ cup sugar
• 4 tablespoon unsalted butter, melted and cooled
• 1 cup (8oz) sour cream
• 1 ½ cups fresh blueberries, cleaned and dried

» Instructions

1. Preheat oven to 350 (F) degrees, rack in middle position. Line a 12-cup muffin tin with paper cups, set aside.
2. In a large bowl, combine flour, baking powder, and salt. Add blueberries and lightly toss to combine.
3. In a medium bowl, whisk the egg until light-colored. Add the sugar and whisk vigorously until thick and creamy. Add the melted butter in 3 batches, each time whisk until combine. Lastly add the sour cream in 2 batches, whisk just to combine. (Be sure to whisk vigorously all the way in this step.)
4. Gently pour the creamy mixture into the dry ingredients. Using a rubber spatula, gently fold together, until just combined. Do not overmix. (No more than 1 minute.)
5. Grease a large spoon (or ice cream scoop) with a little oil to prevent sticking, divide the batter into 12 cups evenly. (Distribute the blueberries evenly, and make some visible on top.)
6. Bake until the muffins are light golden brown and a toothpick inserted into the center comes out clean, 25 to 30 minutes, rotate the pan after 15 minutes from front to back. Let it cool down on a rack before serving.

» Makes 12 muffins

» Calories: 2510 total; 209/muffin

» Adapted from The New Best Recipe

» Notes

• The original recipe calls for 1 ¼ cups of sour cream, I used 1 cup because sour cream came in 1 cup size and I didn't feel like buying another cup and waste the other ¾ of it. But if you have enough on hand, use 1 ¼ cups.
• The original recipe also calls for 1 cup of sugar, but I usually like it less sweet so I decreased the amount.

Cauliflower Soup

This is really an easy-to-make soup that requires no stock and minimal ingredients. It's creamy and has a lot of cauliflower flavors to it. I love it and make it often!!

» Ingredients

• 1.5 lb of cauliflower, separated into florets (discard tough core)
• 1 small white onion, thinly sliced
• 2 teaspoons of salt
• 3 cups of hot water
• 2 tablespoons of unsalted butter
• truffle oil and freshly grounded black pepper (optional)

» Instructions

1. In a heavy pan (that has a lid), melt butter over low heat.
2. Add onion and cook gently until softened, not brown, 15 minutes.
3. Add cauliflower, salt and 1/2 cup of water. Raise the heat to medium-low, cover tightly with a lid and cook for 20 minutes.
4. Add remaining water and simmer over low heat for 20 minutes more.
5. Purée soup with a handheld blender in the pot until smooth. (Alternatively, use a blender or food processor.)
6. Add few drop of truffle oil and freshly grounded black pepper if desired.

» Makes about 6 cups

» Adapted from: I first saw this soup on Simply recipe, then found another recipe over at Becks & Posh, and liked the latter one better. I think it's easy enough to add an onion and should be sweeter. (So if you don't have onion on hand, that's fine.)