| |
| Blueberry Muffins |
| This is the ne plus ultra of blueberry muffins,
the imaginary blue ribbon winner at the state fair, the top
of the blueberry muffin heap. Based on a "famous department
store" recipe (remember the Famous Department Store Chocolate
Chip Cookies?), this recipe produces meltingly tender muffins,
chock-full of berries and gilded with a light cinnamon-sugar
topping. |
| |
| 6 Tbs |
|
butter |
|
| 3/4 cup |
|
sugar |
|
| 2 |
|
eggs |
|
| 2 cups |
|
King Arthur Unbleached All-Purpose Flour |
|
| 2 tsp |
|
baking powder |
|
| 1/2 tsp |
|
salt |
|
| 1/2 cup |
|
milk |
|
| 2 tsp |
|
vanilla |
|
| 1 1/2 |
|
to 2 cups blueberries, either fresh or frozen,
wild Maine berries preferred |
|
| 1 Tbs |
|
sugar mixed with 1/2 teaspoon cinnamon (optional) |
|
|
|
|
| |
| 1 |
Preheat your oven to 375°F. Grease 12
muffin cups generously; a vegetable oil pan spray works
well. |
| 2 |
In a large mixing bowl, cream together
the butter and sugar until they're light and fluffy. Add
the eggs, one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking powder
and salt. Add the dry ingredients to the creamed mixture,
and beat well. Stir in the milk and vanilla. mixing only
until smooth. Quickly stir in the berries. |
| 3 |
Fill the muffin cups 3/4 to almost full,
using all of the batter. Sprinkle with the cinnamon sugar.
Bake the muffins for 30 minutes, until they're light golden
brown, remove them from the oven, and place the pan on
a rack to cool for 10 minutes. |
| 4 |
After 10 minutes, run a knife around
the edge of one muffin, and try to lift it out of the
pan. (These muffins are very tender, and if they don't
cool long enough, they'll crumble when you try to remove
them from the pan.) If the muffin lifts out of the pan
without crumbling, remove all of the muffins and cool
them completely on a wire rack. If the muffin sticks or
the top peels off, allow them to cool an additional 10
minutes, then try again. |
|
| |
| Servings: 12 |
| |
| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based
on a 2000 calorie diet. |
| Nutrition information
provided by the recipe author. |
|
|
| |
|
|
|
| Amount
Per Serving |
|
|
|
| Calories |
|
84.00 |
|
| |
|
%
Daily Value |
| Total Fat 7.00g |
|
10% |
|
| Cholesterol
0.00mg |
|
0% |
|
| Sodium
179.00mg |
|
7% |
|
| Carbohydrates
18.00mg |
|
6% |
|
| Dietary Fiber 1.00g |
|
4% |
|
| Protein
4.00g |
|
8% |
|
| Calcium 95.00mg |
|
9% |
|
| Iron 1.00mg |
|
5% |
|
|
|
| |
| Recipe Type |
| Bread, Breakfast, Brunch |
| |
| Recipe Source |
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