Wednesday, January 25, 2012

Blueberry Muffins!

My favorite blueberry muffins, they are what you wish for on winter mornings with a steaming cup of tea or paired with cheddar-broccoli soup.  Light and flavorful, they don't even need butter, and surpass their Betty Crocker cousins when it comes to texture and size. (You can replace the white flour with Golden 86, aka white whole wheat. All the other whole grains I've tried using have failed.)

Blueberry Muffins
½ cup butter
1/2 cup honey 
2 eggs
½ cup milk
1 tsp. vanilla extract
2 cups all-purpose flour (or Golden 86)
2 tsp. baking powder
¼ tsp. salt
2 cups of fresh or frozen unsweetened blueberries
¼ tsp. ground nutmeg
1 tbsp. raw sugar
In a large bowl, cream butter and honey until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in milk and vanilla. Combine the flour, baking powder and salt; add to creamed mixture just until moistened. Fold in blueberries. Fill paper-lined muffin cups three-fourths full. Combine nutmeg and raw sugar; sprinkle over the tops. Bake at 375° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yields 1 dozen.

P.S. Please vote in my newest poll! It closes on February 11th, and I would like to have a video or picture tutorial up by Valentine's Day, if possible. Your feedback is appreciated.

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