Blueberry muffins

January 5, 2011 § 2 Comments

Before I dive into the huge stack of cookbooks I received/bought for the holidays, I thought it might be nice to take a dip into the family recipe box, and bake up a batch of blueberry muffins.

The recipe box is filled with all sorts of recipes – a mix of clippings and handwritten index cards, some for things you’d expect, like three kinds of brownies, and some for stranger things, such as Amish curried hand pies (and yes, I copied that recipe down to make here at school). Even now my mom and my aunt clip out recipes from their local papers – the Washington Post and the Boston Globe, respectively – and mail them to each other, and sometimes to me too. We’re really big on the handwriting thing and the postal service in this family, I guess.

Anyways, these muffins are my mom’s recipe and they are pretty much the platonic ideal of a blueberry muffin. They’re moist, crammed with delicious blueberries gracefully accented by a subtle hint of cinnamon and nutmeg, and they have a crunchy sugar topping. They’re ridiculously simple to make, which is always good when you want fresh muffins in the morning with minimal fuss.

Blueberry muffins

From my mom’s recipe box, with a few more directions added for muffin novices

Makes two dozen

Ingredients

  • Three cups (all-purpose) flour
  • One cup sugar
  • Two and a half teaspoons baking powder
  • One teaspoon salt
  • One teaspoon nutmeg
  • One teaspoon cinnamon
  • Two eggs, beaten
  • One cup milk (my mom uses skim)
  • 2/3 cups canola (or other vegetable) oil
  • One 1-lb. package frozen blueberries
  • Additional 1/4 cup sugar, for topping

1. Preheat oven to 400 degrees Fahrenheit. Line two muffin tins with paper muffin liners, or grease the pan lightly to prevent sticking.

2. Mix together the dry ingredients (flour, sugar, baking powder, salt, nutmeg, cinnamon), and then add in the wet ingredients (eggs, milk, oil). Gently fold in the blueberries. Ladle the batter into the muffin cups, to about 2/3 full for a decently domed muffin.

3. Sprinkle filled muffin batter cups with the 1/4 cup of remaining sugar. Bake for twenty to twenty-five minutes, or until a tester comes out clean (assuming you don’t hit a blueberry, of course) and the tops are puffed and golden brown. Let cool for a few minutes, and then enjoy right away!

Note: Muffins keep for a few days stored in a closed plastic bag or storage tin, though the tops won’t be quite as crunchy. Reheating in a toaster oven can crisp them up a bit, though I usually just eat them out of hand as a snack!

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