Wednesday, September 7, 2011

Blueberry Muffins

If you know my littlest darling, you know that she is an absolute feign for fruit.  ESPECIALLY blueberries.  When we are in the grocery store she  goes bananas (pun intended) for the produce section.  I try to give her a cookie for the bakery but she protests until I pop open a carton of blueberries or peel an orange.  It's a good problem.

However, I think she has burned herself out on blueberries.  I buy the big-mega-carton at Sam's because the child usually eats an entire pint for a snack.  But a half-eaten Sam's container of blueberries has been sitting in my refrigerator for a week and she won't have anything to do with them.  So....I made muffins!

These are yummy and I knew they would be as soon as I finished mixing up the batter.  Is it strange that I thought the batter was beautiful?  Well, strange or not, it was.  It was a very very slight purple and really thick and smooth; just beautiful.  The taste was just as beautiful as well.  Don't even think about skipping the cinnamon sugar on top; it really makes it!

8 tablespoons (1 stick) butter or margarine, softened
1 cup sugar
1/2 teaspoon salt
2 large eggs
2 teaspoons baking powder
2 cups all-purpose flour
1/2 cup buttermilk
1 tsp vanilla extract
2 1/2 cups fresh or frozen blueberries 
2 teaspoons cinnamon sugar, for topping
Preheat oven to 375.
In a medium sized bowl, cream together the butter, sugar, and salt until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the baking powder, then add the flour alternately with the buttermilk, beating well after each addition (Make sure you start and end with flour). Mash 1/2 cup of the blueberries and add them to the batter. Stir in the vanilla at the end, along with the whole blueberries.

Mound the batter into 12 greased or paper lined muffin cups, filling each completely to the top (actually, over the top; the batter is thick enough that it’ll hold it’s shape). Sprinkle with sugar or cinnamon sugar.

Bake the muffins for 30 minutes, or until a cake tester (toothpick) inserted in the center of one comes out clean. Remove the muffin from the oven, and after 5 minutes remove them from the pan to cool completely.

recipe adapted from King Arthur

No comments:

Post a Comment