Wednesday, January 12, 2011
8:14 AM | Posted by Brandy K | | Edit Post
Muffins! I adore muffins, even more than cupcakes--shock! I always keep a stash of muffins in the freezer for breakfast and lunchbox treats. I wrap each one individually in plastic wrap and then put them in large zip-lock bags, and into the freezer they go. I just take them out as I need them. Pop one in the microwave-shazaam!-breakfast! Unwrap one and put it in my favorite first-grader's lunchbox-wham!-happy little fellow in the lunchroom. The muffins are perfectly defrosted and tasty by lunchtime. Needless to say, I make lots of muffins-banana muffins, zucchini muffins, chocolate chip muffins, and so on. My personal favorite though is this blueberry muffin. In the summer when blueberries are cheap, I buy tons of them and freeze them. Seriously, I thought Sprouts was going to ban me from the store this past summer. They always had great deals on beautiful blueberries and I bought tons...I mean, give-the-girl-a-strange-look, tons. And now I'm glad I did, because I have blueberries in my freezer to make these yummy muffins.
Here's the recipe! Enjoy!
Blueberries and Cream Mall Muffins
(recipe from Marcy Goldman in A Passion for Baking)
2 1/4 cups sugar
1/2 cup vegetable oil
1/2 cup unsalted butter, melted
4 large eggs
1 Tbsp pure vanilla extract
1/2 tsp each pure lemon extract and orange extract, optional
4 1/2 cups flour, divided
1 Tbps baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1/2 sour cream
2 cups semi-frozen blueberries
Preheat oven to 425. Spray 2 standard muffin pans with non-stick cooking spray or line with paper muffin liners.
In a large bowl, blend sugar, oil and butter. Whisk in eggs, vanilla and other extracts. Fold in 4 cups flour, baking powder, baking soda and salt. Blend somewhat before adding buttermilk and sour cream. Batter should be quite thick; if not, add a touch more flour. Gently fold in berries with a spatula, trying not to break them apart. (That's why it's best to use semi-frozen berries. They are not as fragile, and it makes the batter easier to scoop.)
Bake for 15 minutes at 425; then reduce the oven temp to 350, and continue to bake until the muffins are golden brown and spring back when lightly touched, about 12 more minutes. Let cool 5 minutes before removing from pan.
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