Monday, July 27, 2009

Blueberry Muffins

Here's a recipe for the most amazing blueberry muffins have ever had in my life-

This started with a recipe from my grandmother for her amazing vanilla muffins- which really can be used with any fruit. Its a fantastic recipe- and the trick that separates it is the texture- its soft and doughy, almost scone-like, and has a crispy top achieved by sprinkling sugar on the muffins before they cook. The muffin is very sweet- a great thing if you ever get one of those dreaded fruitless pieces of the muffin. This time, it doesn't matter, because the muffin, dough and all, is sweet in itself. I still use copious amounts of blueberries, about 3 cups, or more if you want, which makes the muffins a BIT healthier and optimizes the berries at the peak of their season. I guarantee these will be gone in minutes, they were when I made them. Make sure drench the berries in a bit of flour beforehand, they will allow them to float in the berries and not sink to the bottom. This is a definite crowd pleaser- perfect for pleasing guests, especially kids or teenagers, as their sweet and berry filled, an you can stores them in the fridge for a couple days.

It might take a while to make the muffins, if you're not a fast cooker, so you can definitely make the batter the night before, then mix in the berries and cook them the next morning. Hope you like them!!! The yogurt is the secret ingredient!!!

I will be uploading the recipe in a couple of hours- it is worth the wait!!!

2 cups flour, plus 2 tablespoons

1 cup sugar

2 teaspoons baking powder

1/4 teaspoon salt

2 Tablespoons butter- melted and cooled

1 cup yogurt

1 egg

1 1/2 teaspoons vanilla extract

2 cups blueberries

Preheat oven to 400, and grease muffins pans. (I do this by melting butter, taking a cooking brush, and painting the butter in each of the muffin holes. Its so easy and simple and it pretty much guarantees that your muffins will pop out easily!)

Sift the flour with the baking powder and salt in a large bowl.

In another bowl, mix the melted butter with the sugar, then add the egg and vanilla.

Make a well in the center of the flour mixture, and pour in the sugar-butter mix all at once.

Stir with a fork until all of the ingredients are moistened, being careful not to overmix.

Dust the blueberries with about 2 teaspoons of flour (this will prevent them from sinking to the bottom of the muffins), and then fold them carefully into the mix.

Spoon the batter into the muffin tin, filling each muffin space about halfway full.

Bake for 15 minutes if using a small tin, and for 18-20 minutes for a full sized tin.

Remove the muffins from the tins after cooking, and let them cool on a cake rack.

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