Wednesday, August 12, 2009
Blueberry Muffins for a Museum Day Date with Superman...
It is Museum Day and Buttercup is really excited because we've missed the last two. Even better, Superman can meet us for lunch before the homeschool group meets up! Unfortunately, the weather isn't cooperating with my picnic-in-the-park plans, so instead we'll be doing at picnic-at-the-MAC. In addition to baking some fresh bread, I tried a new blueberry muffin recipe this morning. It turned out really well and was very easy. The recipe comes from the Muffins and Quick Breads from the Williams Sonoma Kitchen Library recipe book. I haven't made a lot of the recipes from this book because the flavors and combinations seem, well, weird. I guess I don't have a sophisticated palate because things like "Holiday Fruit Bread" (isn't that a crime?), "Chili-Corn Muffins", and "Pistachio-Olive Bread" just don't sound appealing.
Anyway, back to the recipe I did try. As I said, it was a traditional blueberry muffin recipe and I used frozen blueberries. It doesn't have the crumb topping that my other recipe has, but it seems like a more true blueberry muffin (if that makes sense). I think Superman will love them, as he's a blueberry muffin purist.
from Muffins and Quick Breads
2 cups all-purpose flour (315 g)
2/3 cup granulated sugar (155 g)
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup milk (250 ml)
1/2 cup butter (melted) (125 g)
1 cup blueberries (125 g) (I used frozen)
Preheat oven to 400 degrees F. Butter standard muffin tin (I lined mine to make clean-up easier) and set aside.
In medium bowl, stir together the flour, sugar, baking powder, baking soda, salt, and cinnamon and set aside.
In large bowl, whisk together milk butter, and eggs.
Add dry ingredients to wet ingredients and stir just until blended. Add blueberries, stirring just until evenly incorporated.
Spoon into prepared muffin tin, filling cup about 3/4 full (I used my handy scooper and I think they were a bit bigger). Bake until toothpick inserted comes out clean, roughly 15-20 minutes. My slightly bigger muffins took 20 minutes.
Cool in tin 5 minutes and then remove.
This recipe says it makes 16, but filling my muffin tins a little more than they said gave me 12 muffins, which I really like because then the whole thing is done in one batch!
UPDATE: Superman did like them better and so did the children. I guess this will be my go-to recipe for blueberry muffins, but I still might try them with the crumb topping.