Got Too Many Blueberries?
A muffin is a type of semi-sweet cake or quick bread that is baked in portions for one person. They are like cupcakes, although they are usually less sweet and lack icing. Savory varieties, such as cornbread muffins or cheese muffins are also popular with stews, chili, soups
It is doubtful that you will be able to trace the exact place where blueberry muffins were invented. First, true blueberries are native to North America, bilberries is a similar type of berry is native to Central and Northern Europe. European settlers adapted their recipes of muffins, cakes, breads & use of fresh/dried fruits to the New World foods out of necessity. So basically anyplace where blueberries grew, the blueberry muffins might have been made. In the New World blueberries grew from North Carolina to Nova Scotia. Native Americans also used blueberries in their foods
Fun Facts About Blueberries
The blueberry muffin is the official state muffin of Minnesota.
The blueberry is the second most popular berry in the US (the strawberry is number one).
Blueberries contain anthocyanin, which is good for eyesight.
Blueberries contain significant quantities of both antibacterial and antiviral compounds, and have a reputation in northern Europe of fighting infections. They may also help protect against heart disease.
The blueberry is the official state fruit of New Jersey.
The favorite muffin in the US is, of course, the blueberry muffin!
This recipe was adapted by Williams-Sonoma it is a sweet, buttery muffins that is spiced, with a cake-like texture. Fresh blueberries are best, but if you have only frozen berries, stir them into the batter without thawing, or their dark juice will turn the muffins purple. Instead of all-purpose flour I used a whole wheat flour, added a touch a vanilla. Instead of using milk I used heavy cream and water which balanced the texture that whole wheat flour tends to have. I also pulsed the wheat flour in my food processor getting a finer powder, and the result is a moist cake-like blueberry muffin.
2 cups whole wheat flour: grind to fine powder
2/3 cup sugar
2 1/2 tsp baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/4 cup water
3/4 cup heavy cream
1/2 tsp vanilla extract
1 stick or 1/2 cup unsalted butter, melted
1 cup blueberries
Preheat an oven to 400ºF.
Butter and lightly flour 12 standard muffin cups, or use paper cups
Using a food processor or spice grinder,
In a bowl, stir and toss together the flour, sugar, baking powder, baking soda, salt and cinnamon. Set aside.
In another bowl, whisk together the milk, butter and eggs until smooth. Add the flour mixture and stir just until blended. Add the blueberries and stir just until evenly incorporated.
Spoon the batter into the prepared muffin cups, filling each one about three-fourths full.
Bake until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes.