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Not As Good As Pork Cracklins

misadventures in cooking

Tuesday, March 18, 2008

Blueberry Muffins

Awake and up early enough to swim, but had already talked myself out of it, based on inaccurate weather forecasts that threatened death by flood and lightning. So I whipped up a batch of muffins instead. The crunch of the coarse sugar on top is perfect.

Blueberry Muffins
Adapted from Gourmet Magazine, July 2006

3/4 stick (6 tablespoons) unsalted butter, melted and cooled
1 cup packed light brown sugar
1/2 cup whole milk
1 large egg
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup blueberries
turbinado sugar

Preheat oven to 400°F. Put paper liners in 12 muffin cups.

In a large bowl, whisk together flour, baking powder, cinnamon, and salt. In a separate bowl, whisk together butter, brown sugar, milk, and egg in a bowl until combined well. Add wet ingredients to dry ingredients and stir only until barely combined. Gently fold in blueberries.

Divide batter among muffin cups. Sprinkle each muffin with 1/8 tsp. turbinado sugar. Bake until golden brown and a wooden pick inserted into center of a muffin comes out clean, 20 + minutes.


At 3/28/2008 5:53 PM, Anonymous Anonymous said...

Lizzie, these looks scrumpious!
If we lived closer, we could share. :-)


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