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
True Blue…a perfect blueberry muffin every time!Posted: 08/20/2011 Filed under: desserts, muffins, recipes | Tags: baking, blueberry, blueberry muffins, cake, dessert, muffins, recipes 7 Comments
Do you love summer as much as I do? This summer I got the chance to take several mini-vacations, had lots of out-of-town company come and visit, and of course our Sunday, family barbeques. It’s a time of year when the pace of your life seems to move a little slower and you get to spend some quality time with the people around you.
I also love summer food; hot dogs and hamburgers on the grill, corn from the farmer’s market and lots of summer berries. As the season is quickly drawing to a close, I wanted to take the opportunity to bake these muffins while I was still able to get the blueberries fresh. This is a tried and true, no-fail, comfort food to the max, blueberry muffin recipe. I love it because the muffins are light, filled with fresh berries, and has lots of crunchy streusel topping.
Blueberry Streusel Muffins
Adapted from Cooks Illustrated
- 3 tablespoons all-purpose flour
- 4 teaspoons sugar
- 1 tablespoon packed light brown sugar
- 2 tablespoons unsalted butter, cut into 1/2 inch pieces, softened
- Pinch salt
- 1/2 cup pecan halves
- 1 1/3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 1/4 cups pecan halves, toasted and cooled
- 1 cup plus 1 tablespoon sugar
- 2 large eggs
- 6 tablespoons unsalted butter, melted and cooled slightly
- 1/2 cup whole milk
- 2 cups fresh blueberries
For the Streusel: Adjust oven rack to upper-middle position and heat oven to 425 degrees. Process flour, sugar, brown sugar, butter and salt in food processor until mixture resembles coarse sand, 4 to 5 pulses. Add pecans and process until pecans are coarsely chopped, about 4 pulses. Transfer to small bowl and set aside.
For the Muffins:
1. Spray a 12-cup muffin tin with baking spray (the kind with flour). Whisk flour, baking powder, 3/4 teaspoon salt together in bowl; set aside.
2. Process toasted pecans and sugar until mixture resembles coarse sand, 10-15 seconds. Transfer to large bowl and whisk in eggs, butter, and milk until combined. Fold flour mixture into egg mixture until just moistened and no streaks of flour remain. Set batter aside for 30 minutes to thicken.
3. Using rubber spatula, gently fold the blueberries into the batter. use an ice cream scoop or large spoon to divide batter equally among prepared muffin cups. Evenly sprinkle streusel topping over muffins, gently pressing into batter to adhere. Bake until muffin tops are golden and firm, 17-18 minutes, rotating tin from front to back halfway through baking. Cool muffins in tin on wire rack for 10 minutes. remove muffins from tin and cool for at least 10 minutes before serving.