When you’re home on a Saturday evening, it’s cold outside, snowing and you feel warm and cosy to stay home, what would you do? I, personally think of cooking a meal or baking something sweet. The heated oven, the good smell that enrich the house. We had some blueberries, so I thought, instead of eating them plain, which is also very delicious, I try them in a baked sweet. I looked up the net and found that amazing recipe, courtesy of Martha Stewart’s website. The muffins turned out having the exact fluffiness and tenderness I wanted them to be. I adapted a little bit the recipe, which calls for a certain topping or just a sprinkle of sugar and mace; I opted for the sprinkle to which I added some cinnamon and freshly grated nutmeg instead of the mace. And that sprinkle gave a certain crust to the muffin which was perfect, delicious and added a flavour to the blueberries. Try it out and tell me what you think. Enjoy with a cup of coffee or an infusion of fresh ginger, cinnamon stick and anise seeds.
Blueberry Muffins, adapted from Martha Stewart Website
- 3 cups plus 2 tbsp. all-purpose flour
- 1 tbsp. baking powder
- 1 tsp salt
- 3/4 stick, 85g unsalted butter, softened
- 1 1/4 cup granulated sugar
- 1 whole egg plus 2 egg yolks
- 1 tsp pure vanilla extract
- 1 cup skimmed milk
- 2 cups fresh blueberries
- granulated sugar, ground cinnamon and freshly grated nutmeg for topping
Preheat the oven to 375F or 180C, butter a muffin tin. Sift the flour, salt and baking powder in a bowl. In another bowl, with an electric mixer cream the butter and sugar until fluffy, add eggs and vanilla, mix well until combined; Reduce speed to low, alternate flour and milk, starting and ending with flour. Fold in gently the blueberries.
With an ice cream spoon, divide the batter into the muffin-tin and sprinkle the tops with the sugar-cinnamon-nutmeg mixture. Bake for 25-30 min until the muffins are golden brown. Cool a little before transferring to a wire rack.