As I sit here on this bitter cold Sunday (the first day I've had to actually sit and chill since the year started) I found myself craving the above. With a pint of blueberries in the fridge, WHY THE HECK NOT? Exactly. I mean, nevermind the fact that I gained 10 pounds over the last month eating every cookie and confection in sight. Oh, and nevermind that every gadget I have is on the fritz and not configured properly. You know how they say never make three major life changes in one year? Well, I think that should include technological devices...trust me, switching a computer, a cell phone, and cable service in the same week is bad news for post-holiday destress.
Anyway, about the muffins.
These Blueberry muffins were made with Trisha Yearwood's recipe in "Georgia Cooking in an Oklahoma Kitchen." They're good but not what I was after... remember the residue of which I spoke? Not happening here. However, you might find these up your alley if your style of muffin is light, moist, and more breadlike. I consider these a success either way since I didn't burn them.
Nevertheless, the quest for my dream blueberry muffin is now on.
Source: Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood
Yeild: 16-18 muffins
- 2 cups all purpose flour
- 3/4 cup sugar
- 1 Tbsp baking powder
- 1/2 tsp. salt
- 1/2 tsp. ground cinnamon
- 1/2 cup ( 1 stick) melted butter
- 1/2 cup milk
- 2 large eggs, beaten
- 1/2 tsp. vanilla extract
- 1 1/2 cups fresh blueberries
1. Preheat oven to 350 and place liners in your muffin tin.
2. Sift dry ingredients together in a medium size mixing bowl . Make a well in the center and add butter, milk , eggs, and vanilla, stirring just enough to moisten the flour. Gently fold in blueberries.
3. Spoon batter into the lined muffin tin. Bake 25 minutes or until a toothpick inserted in a muffin comes out clean.
OH, hey! If you have a blueberry muffin recipe you think I'll like, hook me up! Thanks.