Blueberry MuffinsPosted: 03/25/2014 Filed under: desserts, fruit, muffins, recipes | Tags: baking, blueberries, blueberry muffins, breakfast muffins, muffins, recipe 68 Comments
The craziest thing happened the other day, true story… My son, son #2 that is, who is home from school on spring break, brought packaged blueberry muffins into my house. You know the kind that are filled with all kinds of preservatives, calories, and lord knows what else. I thought my eyes were deceiving me when I spotted them sitting on the kitchen table. I said, dude, your mom writes a blog called Mama’s Gotta Bake! Think man, think!
Naturally I did what any good food blogger and mother would do, and raced to my kitchen and made my son homemade Blueberry Muffins with fresh, yes, fresh blueberries. I felt like I had restored order to the universe…
Adapted from Williams – Sonoma
- 2 cups flour
- 2/3 cup granulated sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup whole milk
- 1 stick unsalted butter, (equals = 1/2 cup, 4 ounces or 8 tablespoons) melted and cooled
- 2 large eggs, lightly beaten
- 1 cup fresh blueberries
- Preheat the oven to 400 degrees F. Using a pastry brush, thoroughly brush the insides and tops of a 12 well muffin tin. (I was able to make 12 regular sized and 12 mini muffins).
- Melt your stick of butter in a small dish, and set aside to cool slightly.
- In a large bowl sift together the flour, sugar, baking powder, baking soda, salt and cinnamon. Then give it a good whisk to fully disperse the ingredients. Set aside.
- In a large bowl, whisk together the milk and cooled butter and add the eggs making sure that the milk/butter mixture is sufficiently cooled so that the eggs won’t scramble when you add them. Fold in the flour mixture and blend until all the ingredients are fully incorporated. Gently add the blueberries, mixing to disperse them throughout the batter.
- Spoon the batter into the prepared muffin tins, filling each one 3/4 full. Bake for 15-20 minutes (mine were done at 15 minutes, 12 minutes for the mini-muffins), or until a toothpick inserted in the center of a muffin comes out clean.
- Cool on a rack for 5 minutes. Run a sharp pairing knife around the edges and gently shake out muffins.
Makes 16 regular size muffins, or 12 regular size and 12 mini muffins
Blueberry Crumb CakePosted: 07/17/2012 Filed under: cakes, desserts, recipes | Tags: baking, blueberries, blueberry crumb cake, cake, coffee cake, dessert, recipe 35 Comments
Tell me, do people still welcome a new neighbor with a homemade pie or cake anymore. Would you eat baked goods brought to your front door by a perfect stranger, or would you politely smile and accept it, and flush it down the garbage disposal when they left? I pondered that thought for awhile, but decided what the heck, I’m gonna bring these new folks a cake whether they like it or not. I mean, I was in the mood to bake and all, and it is the height of berry season. So, why not.
It’s always a bit unnerving walking up to someone’s front door uninvited, but I was however, bearing gifts. Would they be happy, would they feel welcomed. When the woman neighbor opened her front door, I think at first she thought I was selling something, cakes probably. But when I explained who I was and my reason for holding said blueberry crumb cake, she seemed quite pleased. After a quick chat I departed without said cake, and it was what we call in the business a “kumbaya” moment. Yes, good feelings all around. I’m telling you, you can never go wrong with cake, it’s a proven crowd pleaser.
Blueberries are gorgeous now. Go bake your neighbor a cake, even if they’ve lived next-door for ten years. It’ll make you feel good!
Blueberry Crumb Cake
Barefoot Contessa at Home
- 1/4 cup sugar
- 1/3 cup light brown sugar
- 1 teaspon cinnamon
- 1/8 teaspoon ground nutmeg
- 1 stick unsalted butter, melted
- 1 1/3 cups all-purpose flour
- 6 tablespoons unsalted butter, room temperature (3/4 stick)
- 3/4 cup sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
- 2/3 cup sour cream
- 1 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup fresh blueberries
- Preheat the oven to 350 degrees F, and butter and flour a 9-inch round baking pan.
- For the streusel: combine the sugar, brown sugar, cinnamon and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.
- For the cake: Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 minutes, until light and fluffy.
- Reduce the speed to low and add the eggs one at a time, then add the vanilla, lemon zest and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, add the flour mixture to the batter just until incorporated. Be sure not to over mix. Gently fold in the blueberries and stir with a spatula.
- Spoon the batter in the prepared pan. I use an offset spatula to spread it evenly in the pan.
- Sprinkle the streusel topping evenly over the batter. Bake for 35-45 minutes, until a toothpick inserted into middle of cake comes out clean.
- Cool completely and serve with powdered sugar sifted on top.
- Make sure you pick through your blueberries before using, and pull off stems and discard any moldy or mushy berries. They can be a bummer.
- Let your butter and eggs sit out overnight for best results.
- Use a non-stick pan for the cake (if you’ve got one) and make sure you butter and flour it so the cake will easily exit the pan.