Thursday, September 30, 2010
When we finally decide to start eating healthy, we will stop eating things for breakfast like this amazing muffins. Not that they are really bad for you or anything, it has eggs just like any other traditional breakfast. It’s that these are just too hard to give up. Making muffins from scratch is way too easy!!
Amazing Blueberry Muffins
1 stick (8 T.) unsalted butter
1 1/3 c self rising flour*
1 t. vanilla extract
1/2 c. sugar**
2/3 c. milk
2 large eggs
1 1/4 c blueberries (fresh or frozen)
* if you prefer to use 1 3/4 c all-purpose flour then you can add 1 T. baking power and 1/4 t. salt to the flour and sift together.
** if you like to omit the brown sugar topping then increase granulated sugar to 2/3 cup.
Preheat oven to 400 degrees and butter a large 6 muffin tin or standard 12 muffin tin or use muffin cups.
Melt butter over stove or microwave in a bowl.
Add vanilla, sugar, milk, and eggs and combine. Mix in flour mixture.
Fold in blueberries using no more than 10 strokes. I used Trader Joe’s frozen Wild Boreal Blueberries from Quebec, Canada. They are all natural, free of pesticides and smaller then the curiously overgrown blueberries that you find in your local grocery store. I feel like you can get a lot of them in the muffin. My husband likes them very blue so I used 1/2 the 16oz bag. Yeah! Very blue!
Pour into muffin cups. Top with brown sugar or you can top with a streusel. I think they are perfect with brown sugar but if you need more richness then here’s a streusel recipe I love.
5 T. melted unsalted butter
2/3 c. all-purpose flour
2/3 c. powdered sugar
1/4 t. cinnamon (optional)
pinch of salt
Put all ingredients in a medium bowl, mix with your fingers until the mixture is moist and crumbly.
Bake muffins until tops are golden, 19-23 minutes for large, 15-17 minutes for standard muffins.
Let cool for 10 minutes and transfer out of pan. Serve warm.
1 1/4 c. boysenberries/raspberry mixture (another husband favorite)
3/4 c. walnuts
3/4 c. pecans
1 1/4 c. sliced strawberries
1 1/4 c. sliced peaches
2 T. fresh lemon zest
2 T. fresh orange zest
2 T poppy seeds
1 t. nutmeg, 1/2 t cinnamon
Oh and here's a shot after my husband cracked into one. It tastes just as good as it looks.