Tuesday, March 19, 2013

Recipes: Simple Blueberry Muffins

My basic goal as a cook is to find or create simple recipes for family favorites with relatively few ingredients. Add to this my hope to eat only organic, whole foods and my philosophy on food is defined: Let's try to make it ourselves, and let's try to make it healthy. So, I was enormously pleased to find this recipe, have a great first experience with it, and to tweak it into a regular player for team Chamberlain. Kudos to Gale Gand who originated this recipe for her cookbook Butter, Sugar, Flour, Eggs - I have changed only a few minor things here to make these perfect for our family. I hope you like them, too.

Simple Blueberry Muffins

1 stick butter, softened
1 cup plus 2 TB sugar
2 eggs
1 tsp pure vanilla extract
2 tsp baking powder
2 1/2 cups fresh blueberries
1 cup all purpose flour
1 cup whole wheat flour
1/2 cup milk
1 tsp cinnamon, divided

1. Preheat oven to 375 degrees and prepare a muffin tin by greasing the cups or lining them with paper liners. In mixer, cream butter until smooth. Add 1 cup sugar and mix well. Add eggs, vanilla, 1/2 tsp cinnamon and baking powder. In a small bowl, smash 3/4 cup of the blueberries and add them to the batter. 

3. With mixer running at low speed, add 1 cup of all purpose flour then 1/4 cup milk. When these are well incorporated add the whole wheat flour and the remaining 1/4 cup milk. Fold in remaining blueberries by hand. 

5. Combine 2 TB sugar and 1/2 tsp cinnamon in a small bowl. Fill muffin cups 3/4 full of batter and sprinkle the tops of each with the cinnamon/sugar mixture. 

6. Bake for 25-30 minutes until tops are golden brown. Mine are always done in 25 minutes flat. Allow the muffins to cool for 15-20 in the pan before turning them out.

This recipe yields 12 big muffins - so, I will regularly make these muffins as a BFD (Breakfast for Dinner) treat and then we have the remainder on hand for a quick breakfast option over the next couple of days. Enjoy!

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