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True Blue~Buttery Muffins

Got Too Many Blueberries?

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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

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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

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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!

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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.

 

Ingredients:

 

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
2 eggs
1 cup blueberries
Turbinado Sugar-Optional

 

Directions:

 

Preheat an oven to 400ºF.

Butter and lightly flour 12 standard muffin cups, or use paper cups

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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.

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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.

Melted butter and sugar

Melted butter and sugar

Cream butter and sugar with a hand mixer or stand mixer.

Cream butter and sugar with a hand mixer or stand mixer.

Add to butter and sugar mixture vanilla and eggs.

Add to butter and sugar mixture vanilla and eggs.

Add heavy cream and water

Add heavy cream and water

Take half of your wet mixture and mix with dry ingredients.

Take half of your wet mixture and mix with dry ingredients.

Take half of your wet mixture and blue berries and mash together in another bowl.

Take half of your wet mixture and blue berries and mash together in another bowl.

Take wet mixture with blueberries and fold into batter and add remaining whole blueberries.

Take wet mixture with blueberries and fold into batter and add remaining whole blueberries.

Spoon the batter into the prepared muffin cups, filling each one about three-fourths full.

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Bake until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes.

For an extra touch sprinkle Turbinado sugar before muffins go into oven.

For an extra touch sprinkle Turbinado sugar before muffins go into oven.

 

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400 degrees for 15-20 minutes.

400 degrees for 15-20 minutes.

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Transfer the pan to a wire rack and let cool for 5 minutes, then remove the muffins from the pan. Makes about 12 standard muffins.

 

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About Clarissa Cordero

Clarissa Cordero grew up learning to cook with her mom. In a time where traditional home-cooked food was going out of style, Clarissa learned to love and make those simple 'comfort foods' and family favorites. As she grew - and her mom got busier with long work hours, Clarissa supported her mom by taking over most of the cooking duties around the home. By the time Clarissa started high school - she had absorbed her mother's approach to traditional, homestyle Italian dishes; and thanks to So Cal's great weather year round... a love of cooking on the grill. Fast forward 30 years and Clarissa has never stopped cooking. She continued to explore food, learning more from So Cal's amazing cultural variety, trying things out on her family and her friends... and always learning. Never content to merely cook a good meal, Clarissa developed the habit of talking sharing her ideas with family, friends and coworkers. After a lifetime of learning and experimenting, Clarissa's love affair with traditional Italian cooking, and 'comfort foods' has grown into a robust, creative and cross-cultural approach to cooking that still manages to remain 'accessible' to the rest of us. Now Clarissa brings her experience and her approach online through her blog - giving all of us a chance give ourselves, our friends and our family the benefits of a lifetime of passion and joy in cooking simply great meals.

4 responses »

  1. OMG blueberry…yum. The first image you used, made me wanna run to the store to buy some. :) I love them in my cereal.

    Reply
  2. I love me some blue berry….Thanks for this recipe!

    Reply

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