Sunday, February 3, 2019

Blueberry Muffins, because you can.

I made some muffins yesterday morning... mostly to channel some nervous energy. I made a few tweaks to one of Ina Garten's recipes and they were a huge hit. Also I got to use my new "Danish Whisk", which is awesome. As for the nervous energy, more on that tomorrow (but know that my heart is full, and I have another recipe coming soon). In the meantime, you can make these muffins any day of the week. They're not too sweet, and I promise you won't have to worry about leftovers.

Blueberry Muffins

(adapted from Barefoot Contessa)
makes 24

Ingredients:
3 1/2 cups whole wheat pastry flour
1 cup granulated sugar
1/2 cup coconut sugar4 1/2 tsp baking powder
1 tsp baking soda
1 tsp Kosher salt
2 cups buttermilk, shaken
1/4 lb (1 stick) unsalted butter, melted and cooled
1 1/2 tsp grated lemon zest
2 teaspoons ground nutmeg/ or 1 teaspoon freshly grated nutmeg2 extra-large eggs
2 cups blueberries 
Directions: 

Preheat oven to 350.
Line your muffin tin with paper liners.

In a mixing bowl sift together the flour, sugar, baking soda, baking powder, salt, and nutmeg.
In a separate bowl whisk the buttermilk, eggs, melted butter, and lemon zest.

Add the wet ingredients to the dry, mixing thoroughly, but sparingly - as though you're mixing the two textures together just enough to be cohesive.  Fold in the blueberries.

Scoop the batter into the muffin tins. Sprinkle the top of the raw muffins with sugar (I used coconut sugar for a bit more crunch) Bake at 350 for 25 minutes.  The tops will be golden brown and speckled from the sugar.






1 comment:

  1. The muffins look delicious!! Thanks for linking it! I'm totally making these this weekend! *hugs*

    ReplyDelete