Wednesday, May 14, 2008

Blueberry Muffins

Two nights ago, Caleb and I were hanging out with one of our friends, Jenn, a recent graduate from a San Francisco based culinary school, who was showing us various cooking blogs. These blogs not only energized us to start one of our own, but they also inspired us to make something—at 2am. After leaving the party, Caleb and I came home and decided to use up what remaining bit of sugar, flour and blueberries we had left, since we’ll be leaving college (and our college apartment) this Sunday. We found a recipe online (surprisingly, at Martha Stewart’s website) and went about measuring, mixing and baking.

The muffins came out surprisingly delicious, as the blueberries were in fact frozen and we had our doubts about how moist they would turn out. Not only were these muffins absolutely tasty, but they were incredibly soft and fluffy, too, with a subtle sweetness that wasn’t too over-powering, which made them the ideal breakfast food. We both agree that there isn’t much worse than overly sweetened breakfast products (well, except for the occasional bowl of Captain Crunch with Crunch Berries), so we were pleasantly surprised at how balanced these muffins came out.

The recipe, for those interested, is as follows:

6 tablespoons unsalted butter, room temperature, plus more for tins
3 cups plus 2 tablespoons all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 1/4 cups sugar, plus more for sprinkling
1 large egg
2 large egg yolks
1 teaspoon pure vanilla extract
1 cup milk
1 3/4 cups blueberries

Servings: 6 large/12 small muffins
Duration: 1 hour

Preheat the oven to 375 degrees. Butter large (3 3/4 inches) or small (2 3/4 inches) muffin tins, and set aside. In a large bowl, sift together flour, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until fluffy, about 3 minutes. Add egg, egg yolks, and vanilla; mix until well combined. Reduce speed to low; alternate adding reserved flour mixture and milk to mixer, beginning and ending with flour. Remove bowl from mixer; gently fold in berries by hand. Divide batter among muffin tins; sprinkle generously with sugar. Bake until light golden, about 45 minutes for large muffins, about 30 minutes for small muffins. Cool in pan 15 minutes. Remove from pan; transfer to wire rack, and let cool completely.

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