Sunday, January 10, 2010

Blueberry Muffins- Round 1

I dig a good blueberry muffin... the ones that are super moist, chewy, and leave a little residue in your mouth for hours after you eat them. The tops are sometimes sticky, too. Yeah, those ones.

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 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.

Blueberry Muffins

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.


Tasha said...

You got that cookbook for Christmas, didn't you? Ha! So did I!

Traveling Spork said...

No, I got it from the the library. I won't be checking it out again. Great photography, though.