Photographed by me
For weeks my husband has been asking for my strawberry muffins which if you recall had questioned the idea of ever putting strawberries & muffins in the same sentence. Knowing those muffins were a success, I decided to try out a new recipe, blueberry muffins. A classic. It’s a good thing I was able to capture these photos because in less than 24 hours, all 12 muffins, perfectly displayed of course were gone. Note to self: don’t display food as decoration. Thank you, once again Martha Stewart for making me look like, well… you. This recipe makes for a good breakfast treat, pre-workout snack and even dessert.
Blueberry Muffin Recipe (via Martha Stewart)
1/2 cup (1 stick) unsalted butter, room temperature
2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
2 cups fresh blueberries
1 cups sugar
2 large eggs
2 tsp pure vanilla extract
1/2 cup milk (I used 1%)
1/4 tsp nutmeg (adds a nice touch of spice to the muffins)
1/4 cup sugar
Preheat oven 375 degrees.
If you don’t use baking cups (the healthy option), coat the 12-cup muffin pan with butter & dust with flour – this is in addition to the measurements above.
In a medium bowl, mix together flour, baking powder, and salt. Set aside. In a separate bowl, use a sieve to coat the blueberries with 1 1/2 tsp of the flour mixture, set aside.
Using the electric mixer (paddle attachment), beat butter and sugar on medium-high until light & fluffy (approx 3 min). Add eggs one at a time, beat until combined. Add in vanilla. On low speed, add reserved flour mixture, beating until well combined. Be careful not to over mix, batter should be lumpy. Carefully fold in the blueberries. Pour batter into each of the 12 cups of muffin pan. Sprinkle the sugar & nutmeg mixture over the batter.
Bake approximately 30 minutes. Transfer to wire rack to cool. Avoid the temptation to taste test before cooled, the blueberries may burn your mouth. Speaking from experience.
Makes 12 muffins
August 2 2010