What foods are you willing to give up? Or should I say, what are you not willing to give up? I’ve never been really that personally attached to any foods to the point of gaping wide-eyed and declaring that I cannot possibly live without them.
But some things, would just be awful to give up. For me, though? I’m odd. Pizza? Nah. Whatever. It’s neither here nor there. Chocolate? Okay, that one’s kind of hard. We’ll come back to that later. Bread? Fine. That hurts, but that’s fine. Sugar? I’m with you man.
Blueberries? No. Just…. no. Blueberries and ice cream. Life’s essentials. The end. So imagine it’s a cold drizzly morning in Boston. You rush through puddles across the street, through the early morning traffic and at last gracing the wide stone steps. Inside Quincy Hall.
It’s early Sunday morning and hardly no one is even open at this time. But a few bakers are selling sweets and pastries. Turnovers and tarts and doughnuts and sticky rolls.. and the most glorious-looking blueberry muffins. Ever. It’s kind of a pattern.
- Forty (40) 5.5 ounce can Purina Friskies shreds in Gravy Adult wet cat...
- Made with real meat, poultry or Fish
Birthed from experimenting and spending lots of time poring over recipes and combining muffin mixtures, to create a wonderful, fluffy sweet morsel otherwise known as the only thing I want for breakfast now for the rest of my life.
I’ve kind of ruined myself. And no. I don’t own raw sugar. (Birthday coming up, don’tcha know… yeah, I ask for cookbooks and bulk ingredients from Bob’s Red Mill. My family thinks I’m so boring.)
But regular white sugar works just as well. To me, blueberry muffin making is an uncertain and sad kind of business.
A lousy blueberry muffin is just annoying.
And I have made my share of lousy blueberry muffins. I know probably nobody who’s tasted them would think/say so, but I am very critical of my own baking.
I am also very critical of blueberry muffins. Of any kind of muffin really.
Unless you like raisins and nuts in your muffin. Then don’t come to me for advice. Because I’d much rather go with blueberries.
- BPA-Free, Phthalate-Free HDPE Bottle approved for food and safe...
- Most non-reactive plastic available, will not release its chemicals...
Okay. So. Onto the actual muffins.I think the pictures pretty much say everything for me: they are springy and light and moist not dry. At all. See, I knew you wouldn’t like me right off the bat if I said that word to describe a baked good. I didn’t say it, see?
Everything a muffin should be. If you’re not a purist, you can use frozen blueberries and have the pleasure of shoveling a purple-colored blueberry muffin into your face. Which is totally fine with me. Frozen blueberries are my lifeboat during the winter months when fresh blueberries ring up at 4.99 per 6 ounces. It’s disgusting, I know.
So if you’re feeling daring enough to splurge on a little bit of white flour and granulated sugar, make these. Now. So you can have one this afternoon and then have another for breakfast tomorrow. That’s how I do it. 😉 If you like recipe like this you could visit BLLBLOG for more.
Bull Market Blueberry Muffins
(Adapted slightly from Cooking Classy)
- 1 3/4 cups all-purpose flour
- Scant 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 3/4 cup granulated sugar
- 1/2 cup buttermilk
- 7 tbsp salted butter, melted
- 1 large egg
- 2 tbsp sour cream
- 1 cup fresh blueberries
- 1/4 cup all-purpose flour
- 2 tbsp granulated sugar
- 3 tbsp chilled butter, cut into small bits
- Preheat oven to 400 degrees.
- In a bowl, sift together flour, baking powder, baking soda and salt, set aside.
- In a large mixing bowl, whisk together granulated sugar, buttermilk, melted butter, egg and sour cream for 1 minute. Gently mix in dry mixture with a wooden spoon just until combined; batter should be lumpy and sticky. Gently fold in the blueberries.
- Divide mixture evenly in a 12-cup muffin tin. (I use paper liners to keep the muffins moist. Paper Eskimo makes the best ever.) Allow muffins to rest at room temperature 10 minutes.
- Meanwhile, prepare the crumb topping: In a small bowl, combine 1/4 cup flour, 2 tablespoons of sugar, and 3 tablespoons of butter. Cut the cold butter into the flour mixture using a pastry cutter.
- After muffins have rested in their cups for 10 minutes, fluff crumb topping with a fork and sprinkle each muffin evenly with 1 tablespoon of the crumb topping mixture.
- Bake muffins 19-22 minutes until lightly golden brown on the edges and a toothpick inserted in the center comes out clean. (My oven bakes them perfectly at 21 minutes exactly.) Allow to cool several minutes in muffin pan before removing to wire rack to cool. (Or paper plates or cutting boards, because I’m too lazy to wash my wire racks afterwards.)
Enjoy them warm from the oven. Okay, so back to chocolate… Yeah, I’m not gonna give that one up, yet.