Momma Cooking has baked her fair share of blueberry muffins and all of them inspire this post. I love blueberries and as you likely heard before anything like “bread” I adore. Some years when I was smaller we would pick and freeze blueberries in the summer, then take them out of the freezer and jam as many blueberries as we could in each muffin. For this batch, we bought some blueberries off a local organic farmer and went too work – minus my mom.
There is nothing better than a warm soft muffin from the oven with a pat of butter the top. YUM. These are simple to make and pay close attention to the tip at the bottom. I made many a “tough” muffin in my day until I realized the science behind flour.
- 2 1/2 Cups All Purpose Flour
- 2 Tbsp. Baking Powder
- 1 Tsp. Nutmeg
- 1/2 Tsp. Salt
- 4 Eggs
- 1 Cup Brown sugar
- 1 Cup Milk
- 1 Cup melted butter
- 1 Tbsp. Vanilla
- 2 Cups Blueberries, frozen or fresh
- 1/4 Cup White sugar
- Preheat oven to 400 F. Light oil or butter the cups and top surface of a standard 12 – muffin pan
- In a large bowl, whisk together the flour, baking powder, nutmeg and salt. In a separate bowl add the eggs, brown sugar, milk, butter and vanilla.
- Pour the wet into the dry mixture. Stir together with a few quick strokes until a lump batter forms.
- Spoon the mixture into the muffin cups and top with some white sugar.
- Bake for 20-25 minutes or until golden brown and a toothpick comes out clean after insertion.
- Rest on a rack for a few minutes. Serve with butter and your favorite liquid.
Zesty Tip: Beating a batter until a form of smoothness develops strong gluten in the flour. This will cause your muffins to be tough. By just applying a few strokes and leaving the batter lumpy, this will allow the muffins to be tender.
Can you believe it is 2012? The time is flying but all we can do is embrace it. If you are a regular reader of Cooking, sit back and get ready for some interesting happenings for 2012 and if you are new to the Cooking world.. welcome aboard. No need to fasten your seat belt, we operate pretty slow and safe but hang in there and have fun.
I will be back on Wednesday with … well I don’t know yet. Depends on what I cook in the next couple of days.