Summer Fruit

While the summer continues to wind-down I am trying to enjoy everything that comes with these warmer months. Therefore I find myself buying berries on pretty much every visit to the market. This past week was no different and hence today’s contribution.

Best Blueberry Muffins

Loosely adapted from Cook’s Illustrated May/June 2009
Makes 12 Muffins

INGREDIENTS
4 tablespoons unsalted butter, melted and cooled slightly
2 1/2 cups unbleached all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
1/8 teaspoon of cinnamon
1 1/8 cups sugar
2 large eggs
1/4 cup vegetable oil
3/4  cup milk
1 1/2 teaspoons vanilla
1 pint fresh blueberries, washed and picked over

DIRECTIONS

Preheat oven to 425º F

Adjust oven rack to upper-middle position. Line muffin tin with cupcake liners and set aside.

Whisk flour, baking powder, cinnamon, and salt together in large bowl.

Whisk sugar and eggs together in medium bowl until thick and homogeneous, about 45 seconds.

Slowly whisk in butter and oil until combined. Blend in milk and vanilla until combined. Fold egg mixture and blueberries into flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not overmix.)

Divide batter equally among prepared muffin cups, fill cups and mound slightly.

Bake until muffin tops are golden and just firm, 18 to 22 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

Recommendation:

If you haven’t noticed this is an insanely easy recipe, which is one of the reasons I chose it! The ingredients are probably in your cabinet and fridge right now. One thing I have employed in my cooking which I highly recommend is to always, always sift your flour. This makes for a lighter finished product. I shorted the sugar on this recipe and my family was very happy that I had. It allowed us to use some homemade blueberry jam and a little butter, which worked very nicely. These keep great as long as you cover them and if you short the sugar, as I did, they compliment other condiments or drinks well. So fire up your oven and prepare for the blueberry swoon, they won’t be around much longer.

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This entry was published on August 13, 2011 at 6:48 pm and is filed under Desserts. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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