Monday, August 1, 2011
The classic blueberry muffin. I tried several different muffin recipes before settling on this one. What I love about this recipe is that it doesn't over complicate things. I wasn't interested in strudel topping, or creamy centers. In the morning, my stomach can't handle much richness. These muffins take fresh blueberries, which burst in your mouth with each bite, and package them in a moist cake. It's wonderful. It's breakfast. These are a great start to the day.
1 1/2 c. all-purpose flour
1 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
6 tbsp unsalted butter, melted and cooled
1 c. packed light brown sugar
1/2 c. whole milk
1 large egg
1 1/2 c. blueberries
1. Preheat oven to 400 degrees.
2. In large bowl, sift together flour, baking powder, cinnamon and salt.
3. In medium bowl, whisk together butter, brown sugar milk and egg.
4. Incorporate wet ingredients into the dry ingredients. Mix until just combined. Fold in blueberries. Spoon batter into a muffin pan lined with paper liners. Bake in preheated oven for 22-27 minutes. Muffins are done when toothpick inserted into the center comes out clean. Allow to cool on a rack. Makes 12 muffins.