Shall we chat about my current obsession with blueberry muffins for a bit?
Really… that’s what it is. I must find just the right muffin. It must be perfect. I am sure my family no longer gets excited when I say, “Taste these and tell me what you think.” I confess, I have been preparing muffins instead of dinner for several days now.
Is that a bad thing? Blueberries, after all, are a supper food. So… blueberry muffins, by default, are a health food. I mean, I am serving them dinner full of anti oxidant, right?
What makes the perfect blueberry muffin? Blueberry Muffins must not be like eating cupcakes with a few blueberries. They must not be like eating purple scones. They must be sweet, but not too sweet; must taste the blueberries, as well as the cake; must not be purple; not too dry, not cakey, and not too sweet.
Is Perfection too much to ask?
Perfection was found. Sweet and light, but not like eating a cupcake. Blueberry, but not like a pie. Golden brown, and not purple. Just how a muffin should be. The perfect recipe was found in The Joy of Cooking. I should have known; one of my go-to resources for tried and true good food.
My Favorite Blue Berry Muffins
Preheat oven to 400*.
Grease a light-colored muffin tin.
Melt 6 table spoons of butter.
Whisk together: 2 cups of flour, 1 tablespoon baking powder, 1/2 teaspoon salt, 1/4 teaspoon ground nutmeg. gently fold in 1 cup of blueberries.
In a separate bowl, whisk together: 2 large eggs, 1 cup cream, 2/3 cup packed dark brown sugar, 6 tablespoons melted butter, 1 teaspoon of vanilla.
Combine wet and dry ingredients, being careful not to over mix.
Use a scoop to portion out batter into muffin tin.
Sprinkle with Coarse, raw sugar.
Bake about 15 minutes. let cool a few minutes to set and then remove. Serve warm.
adapted from the Joy of Cooking , All About Breakfast & Brunch.