Harry Potter Blueberry Muffins

These muffins are AMAZING! I’ve made them several times, one of the times I made them gluten free and they were so moist you couldn’t even tell that they were! If you want a stronger lemon flavor add a little more zest, it does wonders. Original recipe from: The Unofficial Harry Potter Cookbook by Dinah Bucholz.

Oversized Blueberry Muffins with Crunchy Tops

Harry is too nervous to eat on the morning of his fateful hearing, but Mrs. Weasley offers him muffins among several food choices for breakfast in Grimmauld Place. In the end, it doesn’t matter what Harry chooses because he can barely get it down (see Harry Potter and the Order of the Phoenix, Chapter 7)

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 2 large eggs, at room temperature
• 1 cup granulated sugar
• 1/2 cup (8 Tablespoons, or 1 stick) butter, melted
• Grated zest of 1 lemon, or more if desired
• 1 teaspoon vanilla extract
• 1 cup sour cream, at room temperature
• 1 pint blueberries (2 cups), washed and well drained
• Turbinado sugar, or unrefined cane sugar, for sprinkling

Directions

1. Preheat oven to 350F. Grease and flour (or just spray really well with non-stick cooking spray) a 12-cup muffin pan. In a mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
2. In a large mixing bowl, whisk the eggs until smooth. Whisk in the granulated sugar and continue whisking until light and fluffy. Drizzle in the melted butter while whisking vigorously. Whisk in the lemon zest and vanilla. Fold in the flour mixture and sour cream alternately, beginning and ending with the flour. The batter will be very stiff. Fold in the blueberries.
3. Divide the batter among the muffin cups (the batter should reach the rim of each cup). Sprinkle the tops generously with the Turbinado (or cane sugar) sugar. Bake the muffins for 25 minutes, rotating the pan halfway through the baking time, until the tops are golden brown.

————————————————————- Makes 12 muffins ———————————————

To make apple-cinnamon muffins, add 2 teaspoons ground cinnamon to the flour in Step 1. Omit the vanilla and lemon zest in Step 2, and substitute 1 cup diced apples for the blueberries. Bake as directed.