Thursday, February 4, 2010

Blueberry Muffins

I had some frozen blue berries left over in the freezer from summer so I made some muffins.
HELPFUL HINT: if you put the berries in frozen the juices don't color the dough blue. You are left with juicy berries and golden brown muffin. It may take a bit longer to bake but having the extra juice and moisture in the muffin is worth it.

2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/4 teaspoon fine salt
1/2 cup unsalted butter, softened, plus more for preparing the muffin tin
2/3 cup sugar, plus 1 tablespoon for the top of the muffin
2 large eggs, at room temperature
1/2 cup milk
1 1/2 cups fresh blueberries, rinsed and dried
( I had left over fresh berries from summer that i tossed in the freezer and then used I put them in frozen... see hint above)

Preheat the oven to 375 degrees F. Lightly brush a 12-muffin tin with butter and set aside. Sift the flour, baking powder, and salt into a medium bowl and set aside. Cream the butter and 2/3 cup of the sugar. Add the eggs, one at a time, mix well after each addition.
Using a rubber spatula, fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Fold in the blueberries. Take care not to over mix the batter. Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. Serve warm.

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