Tuesday, January 26, 2010

Preggers Blueberry Muffins

I'm back...sort of!

Sorry I've been away. I've got a bucket of excuses, including the baby I'm growing and just being busy from work, but I'll just say that I will try my best to update this more often. I had good intentions when I posted last, but trying to keep up with two blogs is getting more difficult. I can only imagine how hard it will be when our little one comes in May!

Well, I really haven't been cooking much so there hasn't been much to post. Thus, when I got myself into the kitchen to make these muffins, I thought I should post it. I had a HUGE craving for blueberry muffins, and by luck I had a carton of blueberries in the refrigerator. This recipe was so easy and quick to make, and the muffins were VERY good!

I have a few more recipes from the last few months that I will try and post soon.

Blueberry Muffins
from The Gourmet Cookbook

Makes 12 muffins

3/4 stick (6 tbsp) of unsalted butter
1/3 cup milk
1 large egg
1 large egg yolk
3/4 tsp vanilla extract
1 1/2 cups of all purpose flour
3/4 cup sugar
1 1/2 tsp baking powder
3/4 tsp salt
2 cups (12 oz.) blueberries

For Topping:

3 tbsp cold unsalted butter, cut into 1/2 in cubes
1/2 cup all purpose flour
3 1/3 tbsp sugar

To make batter:
Preheat oven 375 degrees.

Melt butter in a small sauce pan over low heat. Then remove from heat. Whisk in milk, egg, yolk, and vanilla until well combined.

In a separate bowl, whisk together flour, sugar, baking powder, and salt. Add milk mixture and stir just until combined. Gently fold in blueberries.

Divide batter into 12 muffin cups.


Prior to baking, combine all topping ingredients in a bowl and rub together with fingertips until crumbly. Sprinkle evenly over batter in cups.

Bake until golden and crisp and wooden pick inserted into center of muffin comes out clean- 18 to 20 minutes. Cool in pan on a rack for 15 minutes.