Monday, 6 September 2010

Two! Two Blueberry Muffin Recipes! Ah, Ah, Ah!

As the Count will tell you, two is always better than one. And two dozen is better than one dozen!
Before you start making pumpkin spice muffins (you know who you are!), it is time to finish up the summer bounty. And what better way than with muffins? Here are two delicious blueberry muffin recipes for your family - muffins are the perfect grab-and-go snack for your busy family.

Easy Morning Muffins with Blueberries
adapted from Cindy Mushet, The Art and Soul of Baking
(I like to dot the tops of the muffins with a couple of extra blueberries before baking)

2 cups unbleached flour
2/3 cup sugar
2 tsp baking powder
½ tsp baking soda
Pinch of salt

¾ stick unsalted butter (3 oz)
Finely grated zest of 1 lemon
2/3 cup buttermilk
2 large eggs, room temp
1½ tsp pure vanilla extract

1 half-pint basket blueberries (if frozen, do not thaw)

1 Tbsp sugar
¼ tsp ground cinnamon

Preheat oven to 400°F, with rack in the middle. Grease or line 12 cup muffin tin. Whisk the dry ingredients together in a large bowl.
In a medium skillet, melt butter and zest together. Turn off heat. Add buttermilk, let sit 2 minutes or until just tepid. Pour into medium bowl and whisk in eggs and vanilla.
Pour into dry ingredients and stir gently (do not overmix!) with a rubber spatula.
Fold in blueberries.
Scoop into muffin tins and then mix the remaining sugar with the cinnamon and sprinkle on the muffin tops.
Bake 18-20 minutes or until just cooked through.
Let rest in pans on racks for 5 minutes, then remove from pans and let cool on racks.

Scrumptious Blueberry Oat Muffins
adapted from 500 Best Muffin Recipes, Esther Brody
(These are made with Newfie blueberries, small wild berries brought back from Newfoundland by my neighbour)

1 cup oats
1 cup buttermilk
1 egg, beaten
¼ cup butter, melted

1 cup flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup lightly packed brown sugar

1 cup fresh or frozen blueberries

Preheat oven to 400°F
Line or grease 12 cup muffin tin.
In a bowl, mix oats and buttermilk well. Let sit 10 minutes. Add egg and butter, mix well.
In a large bowl, combine dry ingredients. Gently mix in wet ingredients, do not overmix.
Fold in blueberries and scoop into muffin tin. Bake for 15-20 minutes, or until just cooked through. Let rest in tins on racks for 5 minutes. Then remove from tins and let muffins cool on racks.
I like to use liners for muffins, as they make clean up much easier and add to the portability factor. Mostly because I am lazy though..