Monday, June 24, 2013

My new Favorite Blueberry Muffin

Here's another great recipe from the archives.
I hope you are all doing great!

To say that my children love berries would be an understatement. I rarely get the opportunity to actually make anything with any type of berry, because my 2 berry monsters devour them before I get a chance. Well, last week I intentionally bought two packages of blueberries so I could make these muffins.

I was initially drawn to this recipe by the beautiful photograph of these muffins. They had a beautiful golden brown color and were studded with gorgeous purple berries and were crusted with white sugar. The recipe came from the Penzey's 2003 summer catalog. If you were wondering...yes, I held onto this recipe that long and finally made it. I'm sure glad I did, because it will become a permanent part of my recipe collection .
As you can tell, these are not your ordinary blueberry muffins. These muffins are not an overly sweet cupcake with a few blueberries. These muffins are more berry than muffin. The muffin is also not cake-like, but more dense. Really the purpose of the batter is to showcase the berry. The muffin is also not too sweet, the vanilla sugar is just the right touch and does not over power the blueberry flavor.
I made them for Saturday morning breakfast, but they are so pretty I think your company would be totally blown away by them. If you really want to be impressive make a batch, put them in a basket and take them to your children's school. I'm sure your teacher's will appreciate them.
Happy September!
Blueberry Muffins
As I a stated previously, these muffins are not too sweet. If you like your muffins on the sweeter side and your berries are not very sweet you might want to increase the sugar in the batter by a tablespoon.
1 3/4 cups all-purpose flour
1 Tbs. baking powder
2 Tbs. sugar
1/8 tsp. salt
3 eggs slightly beaten
1/4 cup milk
5 Tbs. butter, melted and cooled
1 tsp. pure vanilla extract
2 cups fresh blueberries
2 Tbs. Vanilla sugar
Pre-heat your oven to 425. Whisk the flour, baking powder, 2 Tbs. sugar, and salt in a bowl set aside. In another bowl mix the eggs, milk and the butter until blended. Add the liquid ingredients to the dry ingredients and mix until just moistened. Fold in the blueberries. Place muffin cups into a 12 cup muffin tin. Fill the cups to the top with the batter. Sprinkle generously with the vanilla sugar. Reduce your oven to 400. Bake on the middle shelf for 20-25 minutes. Cool on a wire rack for 10 minutes, serve warm.

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