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Sunday, June 17, 2012

Blueberry Muffins

Blueberry Friand, Australia, January 2006
Blueberry Friand, Australia, January 2006 (Photo credit: Wikipedia)
By Juvy S. Iliwiliw




Plump blueberries, available from late spring through summer, are usually sold in pint boxes containing about 2 cups (8 oz/250 g) berries. The commercial berry is the North American high bush variety growing up to 15 feet high, primarily in Oregon, Washington and Florida. Small, intensely flavored wild blueberries, native to England and parts of Canada, can be used in this recipe. You can refrigerate berries for up to 2 days before using them. Do not wash them before storing, as the water will promote mold.




You will need:


For the topping:

1/4 cup (1 1/2 oz/45 g) all-purpose (plain) flour

2 tablespoons each  granulated sugar and firmly packed light brown sugar

1/4 teaspoon ground cinnamon

2 tablespoons cold unsalted butter, cut into small pieces


For the muffins:

7 tablespoons (3 1/2 oz/105 g) unsalted butter, at room temperature

3/4 cup (6 oz/185 g) granulated sugar

2 large eggs

2 1/4 cups (11 1/2 oz/ 360 g)  all-purpose (plain) flour

4 teaspoons baking powder

1/2 teaspoon salt

1 cup (8 fl oz/250 ml) milk

1 1/2 teaspoons vanilla extract (essence)

1 1/2 cups (6 oz/185 g) fresh blueberries or frozen unsweetened blueberries unthawed


Here's how:


Preheat the oven to 375 degrees F. Grease 12 standard muffin cups with butter or butter-flavored non-stick cooking spray.

To make the topping, stir together the flour, granulate sugar, brown sugar, and cinnamon in a small bowl. Using a pastry cutter or your fingers, cut or rub the butter into the dry ingredients just until coarse crumbs form. Alternatively, combine the dry ingredients and the butter in a food processor and pulse just until coarse crumbs form.

To make the muffins, in a bowl, using an electric mixer on medium speed, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition until blended into the butter mixture.

In another bowl, stir together the flour, baking powder, and salt. Add the dry ingredients to the butter mixture in 2 increments, alternating with the milk and vanilla. Stir just until evenly moistened. The batter will be slightly lumpy. Using a large rubber spatula, gently fold in the blueberries just until evenly distributed, no more than a few strokes. Take care not to break up the fruit. Do not overmix.

Spoon the batter into each muffin cup, filling it level with the rim of the cup. Sprinkle each muffin with some topping.

Bake until golden brown, dry, and springy to the touch, 20-25 minutes. A toothpick inserted into the center of a muffin should come out clean. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins. Serve warm or at room temperature, with maple butter.




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