Recipes so good it oughta' be a sin!

Tuesday, June 8, 2010

Blueberry Muffins

After my experiment with the puff pastry blueberry tarts, I still had quite a lot of fresh blueberries left over. So, I decided to do a small batch of blueberry muffins so that Michael could take a few to work for his morning snack.

There are lots of recipes out there for blueberry muffins. Some are super fancy and incorporate all kinds of things into the muffin. Some resemble cakes and some resemble bran muffins. I think they all have their pros and cons.

I chose this recipe which appears on the Food Network site because it was fairly simple and straightforward. I thought the texture for the muffin would be nice and not too light like a cupcake nor too heavy like a bran muffin. I also like the addition of the cinnamon sugar sprinkle and the use of crushed berries in the batter.

This came together nicely and very quickly so would be a great choice for muffins on those weekends when you want something special but don't want to spend a lot of time in the kitchen. This took about 10 minutes to put together and then about 30 minutes to bake. Plenty of time to get your muffins in the oven, the coffee brewing and the bowls and utensils cleaned up by the time they're ready to serve.

I always like using paper cups for muffins because I hate when they stick to the pan (which inevitability they will no matter how good you grease the tins). However, if you don't want to use paper liner cups, let your muffins cool in the pan for a minimum of 30 minutes before removing or you'll end up with blueberry muffin chunks instead of blueberry muffins!

8 tbs. (1 stick) unsalted butter, softened at room temperature
1 cup plus 2 tbs. sugar
2 eggs
1 tsp. pure vanilla extract
2 tsp. baking powder
1/4 tsp. salt
2 1/2 cups fresh or thawed frozen blueberries
2 cups flour
1/2 cup milk
1/4 tsp. ground cinnamon

Preheat the oven to 375°. Grease a muffin tin or line the cups with paper liners. Cream the butter until smooth with mixer. Add 1 cup of the sugar and mix. Add the eggs, vanilla, baking powder, and salt and mix. In a shallow bowl, mash 3/4 cup of the blueberries with the back of a fork. Add to the batter and mix.

With the mixer running at low speed, add 1/2 of the flour, then 1/2 of the milk, and mix. Repeat with remaining flour and milk. Fold in the remaining 1 3/4 cups whole blueberries by hand until well mixed. In a separate small bowl, mix the remaining 2 tablespoons sugar with the cinnamon. Use an ice-cream scoop or large spoon to fill the muffin cups 3/4 full. Sprinkle the cinnamon-sugar over the muffins and bake until golden brown and risen, 25 to 30 minutes. Let cool in the pan at least 30 minutes before turning out.

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