Tuesday, June 3, 2008

Double Blueberry Muffins


My fabulous, gorgeous, talented, youthful, vibrant, funny, caring and all-around wonderful sister, Cathy, asked me if I had a favorite recipe for blueberry muffins. Not only did I not have a favorite recipe, I had never even made them!! Can you believe I had never made something as basic as blueberry muffins?? ME!!! Who knew? You'd think that I'd have whipped up a batch at some point in my life, especially being a lover of all things blueberry, but no. Never.
Anyway, my fabulous, gorgeous, talented, youthful, vibrant, funny, caring and all-around wonderful sister Cathy's blueberry muffin request was very specific. "No crumb topping, please, not too sweet, not too spongy, not too dry."
Right. Got it. I'm on it.
So, my search began. I immediately started with my favorite TV chefs and from there I moved on to the Internet and magazines. I found many recipes, all with varying amounts of butter and sugar. I settled on a recipe that I liked, and then changed a few things. I think this recipe fits all requirements. As you can plainly see, there is no crumb topping to be found. It has a fair amount of sugar, but clearly not as much as some recipes I've seen, so it's not overly sweet. It has milk and a good amount of butter, so it's not too dry, and not too spongy. It gets added sweetness from the dried blueberries and moisture from the fresh blueberries, which is, in my humble opinion, how blueberry muffins are meant to be.
This is for you, Sissy! I hope you like them! You're now looking at my very first batch of blueberry muffins. Aren't you proud? I totally feel like Bree Hodge right now.

3/4 cup butter
1 cup sugar
3/4 cup milk
1 egg
1 3/4 cup sifted flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh blueberries
1/2 cup dried blueberries
2 tbs flour


Preheat oven to 375 degrees.
Cream butter and sugar. Add milk and egg, and mix well. Sift together flour, baking powder and salt. Add to creamed mixture. Mix just until combined. Toss blueberries with flour and fold into batter. Fill greased muffin pan with 1/4 cup of batter for each muffin. Bake for 15-20 minutes or until the tops spring back when lightly tapped.

Tips:
Vary the flavors as much as you like. Add lemon or orange zest, or any combination of other fresh or dried berries or even cinnamon.
If you don't want to grease the pan, you can just line your muffin pan with paper or foil cups.

1 comment:

sister said...

That basket of muffins looks exactly like one that was presented to me at a softball game last week -- freshly baked and delicious! (Ate 2 of them on the way home.) How can I get the "recipe testing" gig more often???

Your fabulous, funny, talented ...