Monday, August 18, 2008

Blueberry Muffins

We have a chest freezer in our garage (soon to be moved to the basement for better efficiency) that is getting very, very full. We are planning to buy 1/4 side of beef in December and at this rate we will have no room for it. We have a 25 lb turkey, pizza sauce, spaghetti sauce, meatloaf, chili, zucchini and banana bread, vegetables, wedding cake, pizza dough, and don't forget the blueberries. I think I have 5-6 gallon-size bags full of them left. So here we have another blueberry recipe...

This recipe comes from Martha Stewart - Mini Blueberry Muffins. I baked them for about 15-17 minutes. Blueberry is not really my flavor of choice for muffins, but they were still really good! Aaron started back to work at the school last week. I'm happy because: 1. I don't have to be the only one to get up early in the morning. 2. I don't have to be the only one to go to bed early at night. 3. I get to bake for his coworkers and kids! Not wasting any time, I sent him to work with a little breakfast treat for everyone this week.

Makes 1 dozen
  • 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
  • 2 cups all-purpose flour, plus more for pan
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups fresh blueberries
  • 1 1/4 cups sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1/2 cup milk
  • 1/4 teaspoon nutmeg
  1. Preheat oven to 375 degrees. Generously butter a standard 12-cup muffin pan and dust with flour, tapping out excess; set aside. (I used liners.) In a medium bowl, whisk together flour, baking powder, and salt. Working over the bowl, toss blueberries in a fine sieve with about 1 1/2 teaspoons flour mixture to lightly coat; set aside the flour mixture and the blueberries.
  2. In the bowl of an electric mixer fitted with the paddle attachment, or using a handheld mixer, beat butter and 1 cup sugar on medium-high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until combined. Mix in vanilla.

  3. With the mixer on low speed, add reserved flour mixture, beating until just combined. Add milk, beating until just combined. Do not overmix. Using a rubber spatula, fold in the blueberries. Divide batter evenly among the prepared muffin cups. If desired, in a small bowl, mix together remaining 1/4 cup sugar and nutmeg. Sprinkle sugar mixture on top of muffin batter. (Instead, I just mixed the nutmeg into the batter.)

  4. Bake, rotating pan halfway though, until muffins are golden brown and a cake tester inserted in the center of one muffin comes out clean, about 30 minutes. Transfer pan to a wire rack to cool 10 minutes. Turn muffins on their sides in their cups, and let cool. Serve warm or at room temperature.


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