Yesterday I wrote about the comforts of home so I thought I'd make good on my promise and share one of the recipes.
These are my absolute favorite blueberry muffins. I found the recipe a while ago in Self magazine when they did an article on Gwyneth Paltrow's cookbook. I figure if it's good enough for Gwynnie, it's good enough for me. That, and they taste delicious and they are the perfect balance between tart and sweet. I don't like to eat cake for breakfast. Well, that's not exactly true. But if I do, I don't like to call it a muffin. :)
I change it up just a bit and use 1/2 whole wheat and 1/2 white flour. I like the texture it gives and also then I can call it healthy. Enjoy!
Preheat oven to 375 degrees spray a muffin pan with non-stick baking spray (I'm not really a fan of paper liners unless I'm using them for decoration - otherwise I just want to get straight at the muffin!) Whisk butter, eggs and milk in a bowl. Combine flour, sugar, baking powder and salt in a separate bowl. (I like to sift the flour and baking powder together first, it makes me feel like a baker, but you don't have to.) Stir wet ingredients into dry ingredients and then fold in almost all of the blueberries. Leave just a hand-full or so out. Make sure not to stir the berries too hard or your batter turns blue!
Spoon into muffin cups - you should get about 12 muffins. For each muffin, I use a couple of the remaining blueberries and push them into the top of the batter. This makes them look pretty when they come out of the oven. :) Then sprinkle just a bit of sugar across the tops of them. If you use raw sugar you just have to push it into the batter a little. This gives the muffins just a little bit a sugary crust on top.
Bake approximately 25 to 30 minutes or until muffins are golden brown and the knife comes out clean. I like them warm with a bit of honey. Yum!
Note - I was too busy eating to snap photos so this is just a stand-in :)
*image credit 1
*original printable recipe can be found here