Wednesday, August 21, 2013

Blueberry Muffins

Now is the time to take advantage of the last blueberries of the season, unless of course, you're talking about the wild variety.  We seem to love adding tasty berries to just about any breakfast item and there's a reason why.  Blueberries are delicious and mouthwatering when they're fresh from the farmers market, but frozen blueberries are just as good (as long as they were good to begin with) when added to pancakes, muffins and waffles.  


This particular recipe for blueberry muffins is very special, because it was recently handed down to me by the Bonnes, after I happened to notice a photograph of them on a breakfast platter.  Teresa tells me that the recipe was made quite often by her mother while they were growing up in Indiana.   It comes from the Duneview Fruit Farm in Michigan where Teresa's mother and father used to visit every so often to partake of the wonderful blueberries and peaches.  I'm told that the recipe was printed on a 3x5 card with complete instructions.  Just imagine that recipe card!


Nowadays, Teresa and her sister, Cindy, make the blueberry muffins when the fruits are ripe and plentiful.  It's no wonder why they love making them so much and why their families often request the treats for reunions, get-togethers or whenever they're craving some goodness.  Tender, sweet and delicious are just some of the virtues of their best-ever blueberry muffins.  

I highly recommend that you visit a farmers market soon and pick up the best blueberries while they're still available.  Buy extra berries and do what Teresa's mother instructs us: freeze them for future use!

Best-ever Blueberry Muffins are now yours.      


The Ingredients
  • 2 cups {295 g.} all-purpose flour
  • 1 teaspoon {5 ml.} baking powder
  • 1/2 teaspoon {2.5 ml.} baking soda
  • 1/2 teaspoon {2.5 ml.} fine sea salt
  • 8 tablespoons or 1 stick {113 g.} unsalted butter, room temperature
  • 1 1/4 cups {280 g.} granulated sugar + more for sprinkling
  • 2 large eggs, room temperature
  • 1 cup {225 g.} sour cream, room temperature
  • 1 teaspoon {5 ml.} pure vanilla extract
  • 1 cup {160 g.} blueberries, picked over


Equipment: standard muffin pans (a 12-muffin pan and one 6-muffin pan), muffin liners, nonstick cooking spray

Yield: 18 standard-size muffins

Note: if using frozen blueberries, do not thaw.  Add them to the batter while still frozen.  

Center an oven rack 
Preheat to 400° F (204°C)

  1. In a bowl, whisk to combine the all-purpose flour, baking powder, baking soda and fine sea salt.  
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light & fluffy, 3-4 minutes.  Stop and scrape down the bowl and paddle at least once.
  3. Add the eggs one at a time on medium speed and beat until combined and emulsified.
  4. Reduce the mixer speed to low and add the sour cream and vanilla extract.  Beat until combined.
  5. On low speed add the dry ingredients and beat until combined.  Stop the mixer and remove the bowl & paddle, scraping all of the batter off the beater.
  6. Gently fold in the blueberries.
  7. Divide the batter evenly between two muffin pans.  You can line the pans with muffin liners or you can simply spray them with a nonstick cooking spray (it’s up to you).  It helps if you have a 12-muffin pan and one 6-muffin pan.  
  8. Sprinkle the tops of each with some sugar before baking.  I’m using some wonderful  [vanilla sugar] to give them more flavor.
  9. Pop the pans into the oven and bake between 18-22 minutes.  
  10. The tops should feel springy, the muffins should have a rich, golden color and a toothpick inserted into a muffin should come out clean.
  11. Remove the pans from the oven and let the muffins sit in the wells for 5 minutes.  Remove them from the pan and cool on racks completely.

This is what the muffins look like when they come out of the oven.  The sugar tops crack and puff up, while some of the blueberries pop & burst open.  I'm not sure why, but I love to see a blueberry muffin like this.  Although you don't have to add sugar to the tops of the muffins, I think it enhances them nicely.  If you have vanilla sugar in a jar I suggest you use it, but if you happen to have cinnamon sugar, well, let's just say they'll be very good too.

I'm telling you, these muffins aren't going to last very long.



I know you're tempted to make these this week.  Gather the wholesome ingredients and whip up a batch for your family.  Bring them warm from the oven to the table and pour the coffee, tea or a tall glass of milk.  Don't be surprised if you find someone taking two of them, because they're that good.  I was guilty of doing just this when I tested the recipe, but I think it was allowed, right?


Thank You Teresa and Cindy for sharing this family recipe!

11 comments:

  1. Those muffins look fantastic, I will have to try your recipe out. I'm planning on making the carrot/spice cake you have on your blog today!

    ReplyDelete
  2. Kristina, the muffins ARE fantastic! You must give them a try when you get a chance.

    I think you're going to like that carrot spice cake a lot. Just be aware that the middles of those layers do sink slightly upon cooling, but you can trim them to make them even or you can just pile on the frosting!

    Enjoy!

    David

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  3. Thank you so much for sharing such a special recipe! I can't wait to make them!

    ReplyDelete
  4. Awe David! Thank you so much for an awesome story! Thank you for honoring my Mom and our family recipe! Cindy has been making these for everyone for so long, and my Brother Steve is usually the recipient! He usually begs for them! My kids have loved them too, and with our son Jacob coming home this weekend, I think I may need to make a batch! I am sure your readers are gonna love them too! Thanks again!

    ReplyDelete
  5. How nice that you liked the post!!

    I'm not surprised that everyone in your family likes these muffins because they're truly delicious. I have to admit though, the ones your sister Cindy made look a lot better than mine....so much to learn! :)

    You HAVE to make some for Jacob this weekend when he pays you two a visit.

    Have fun!

    David

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  6. What a beautiful tribute to Teresa's mother, David! our muffins look incredible and I'm so happy to have the recipe!

    xo

    ReplyDelete
  7. Janet,

    You MUST MUST MUST try these muffins! I was going to say to make a batch of these and those Banana Chocolate Chip cookies for Brandon and his buddies when you pay them a visit. No pressure!

    Do save some for yourself, though, because I know you're going to love them.

    Enjoy my friend!

    David

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  8. There is nothing like a good blueberry muffin. I'm always looking for great muffin recipes. Thanks so much for sharing this one! I'll make a batch this weekend! xo

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  9. Kenn,
    You must make these ASAP! I know you're going to like them because they're so light.

    Let me know how they turn out! :)

    bisous,
    David

    ReplyDelete
  10. Hey, the carrot spice cake turned out great! I didn't have any pineapple so I doubled the carrots. I also added a bit of lemon juice to the frosting along with the orange.


    The cake is huge! time to make friends with neighbors.

    ReplyDelete
  11. Kristina,

    I'm so glad that you had success with the cake and how resourceful of you to add extra carrots!! The true signs of a good baker. :)

    The cake is large and you must share it, but keep a big portion of it for you.....just in case.

    LOVE IT!!!

    David

    ReplyDelete

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