Blueberry Muffins

Ready your eyes, friends. These muffins are not pretty. Not even the photos are pretty, because I made these on a dreary cold evening in the Midwest and the light is pretty poor.

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But I am posting them anyway because this is the best muffin recipe I have, and despite their very blue appearance, they were scrumptious. Yes, that’s right, I said it. Scrumptious. I ate three when they were barely cooled. No shame here.

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I leave you with this parting discovery: Frozen blueberries thaw very quickly. Even in your frigid apartment, where only in below-zero Wisconsin weather will you begrudgingly turn on your heat. You might think letting them sit for a couple minutes while you mix in the buttermilk would be just fine, but no: you will have bright blue, marbled muffins. Don’t get me wrong. Your muffins will still be delicious…

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They will just be muppet blue, too. Don’t say I didn’t warn you.

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Blueberry Muffins
Adapted from Food Channel
Makes 12 muffins

7 tablespoons unsalted butter, at room temperature
2/3 cup sugar
1 egg
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 cup buttermilk
1 1/2 teaspoons vanilla extract
3/4 cup frozen blueberries, unthawed

Preheat oven to 350°F. Line a muffin pan.

In an electric mixer, combine butter and sugar and beat on medium speed until light and fluffy. Add the egg and beat well until pale and smooth.

In a separate bowl, stir together the flour, baking powder, baking soda, salt, nutmeg, and cinnamon. Add to the butter mixture in 2 additions, alternating with the buttermilk and vanilla. Stir just until evenly moistened, then stir in frozen blueberries. The batter will be slightly lumpy.

Spoon the batter into the prepared muffin cups, filling each three-fourths full. (If desired, sprinkle with sugar or vanilla sugar.) Bake until the muffins are golden, dry and springy to the touch and a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Allow to cool in the pan for 5 minutes, then remove.

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