My daughter Kristin, an amazing and talented cook, invited me to dinner. When I offered to bring something, she said she was fine and no worries. I learned my lesson to ask and not surprise my daughter or any host with a dish that may have already been planned or prepared that very same dish. (See Celebrating With Brown Sugar Pumpkin Pie 11/30/13). So instead of bringing a dish or dessert for dinner, I made Blueberriest Muffins for breakfast the next morning.
Blueberriest Muffins
adapted from
The Foster's Market Cookbook
adapted from
The Foster's Market Cookbook
Ingredients
3 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
8 tablespoons unsalted butter, melted
3 large eggs
3/4 cup milk
grated zest and juice of 1 lemon
2 1/2 cups fresh or frozen blueberries
3 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
8 tablespoons unsalted butter, melted
3 large eggs
3/4 cup milk
grated zest and juice of 1 lemon
2 1/2 cups fresh or frozen blueberries
Directions
1. Preheat the oven to 375° F.
2. Line 12 large muffin cups with paper liners and spray the top part of the muffin pan lightly with vegetable oil.
3. Combine or sift together the flour, sugar, baking powder, salt, and cinnamon in a large bowl.
4. Whisk together the butter, eggs, milk, lemon zest, and lemon juice in a separate bowl until well combined.
5. Place 1 cup of the blueberries in the bowl of a food processor fitted with the metal blade and pulse several times until coarsely chopped. Stir the chopped berries into the egg mixture.
6. Add the egg mixture to the flour mixture and stir just until the dry ingredients are moist and blended. Do not over mix. Fold in the remaining whole blueberries.
7. Scoop the batter into the prepared muffin pan with a large ice-cream scoop. The batter will come to the top of the paper liner or pan.
8. Bake 25 to 30 minutes until lightly golden brown and a toothpick inserted in the center comes out clean.
9. Remove from the oven and cool for 5 minutes. Turn the muffin out of the pan and serve immediately.
2. Line 12 large muffin cups with paper liners and spray the top part of the muffin pan lightly with vegetable oil.
3. Combine or sift together the flour, sugar, baking powder, salt, and cinnamon in a large bowl.
4. Whisk together the butter, eggs, milk, lemon zest, and lemon juice in a separate bowl until well combined.
5. Place 1 cup of the blueberries in the bowl of a food processor fitted with the metal blade and pulse several times until coarsely chopped. Stir the chopped berries into the egg mixture.
6. Add the egg mixture to the flour mixture and stir just until the dry ingredients are moist and blended. Do not over mix. Fold in the remaining whole blueberries.
7. Scoop the batter into the prepared muffin pan with a large ice-cream scoop. The batter will come to the top of the paper liner or pan.
8. Bake 25 to 30 minutes until lightly golden brown and a toothpick inserted in the center comes out clean.
9. Remove from the oven and cool for 5 minutes. Turn the muffin out of the pan and serve immediately.
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Blueberriest Muffins
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The Recipe: To Be Or Not To Be
Celebrate National Blueberry Muffins Day with these delectable muffins!
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