Monday, November 11, 2013

Double Blueberry Muffins

Here you have it. The first thing I baked in my new oven in our new home! Nothing fancy because I'm too exhausted to do much more than muffins right now. It was nice anyhow to fill the house with the smell of baking. Can't wait for the holiday season coming up and using my new gas oven to make all my goodies. The thing preheats so quickly. It's a dream!

We officially took possession Oct 24, 2013 but have been living without furniture until this last weekend when we rented a huge Budget truck and brought all my stuff down from Canada to our new home in Washington State.I am so excited not to be living in a condo anymore and more importantly to be living with my husband after more than a year of immigration hoops to jump through. Here are a couple pix of our house.

And now onto the recipe from Gale Gand - 2001 James Beard Pastry Chef award winner. They were fluffy, moist and tender.

Double Blueberry Muffins
Makes 12 | Gale Gand

8 tablespoons (1 stick) unsalted butter, softened at room temperature
1 cup plus 2 tablespoons sugar
2 eggs
1 teaspoon pure vanilla extract
2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups fresh or thawed frozen blueberries
2 cups flour
1/2 cup milk
1/4 teaspoon cinnamon

1. Preheat the oven to 375 degrees F. Grease a muffin tin or line the cups with paper liners. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. Add 1 cup of the sugar and mix. Add the eggs, vanilla, baking powder, and salt and mix. In a shallow bowl, mash 3/4 cup of the blueberries with the back of a fork. Add to the batter and mix.

2.With the mixer running at low speed, add 1/2 of the flour, then 1/2 of the milk, and mix. Repeat with remaining flour and milk. Fold in the remaining 1 3/4 cups whole blueberries by hand until well mixed. In a separate small bowl, mix the remaining 2 tablespoons sugar with the cinnamon. Use an ice-cream scoop or large spoon to fill the muffin cups 3/4 full.

3. Sprinkle the cinnamon-sugar over the muffins and bake until golden brown and risen, 25 to 30 minutes. Let cool in the pan at least 30 minutes before turning out.


mn said...

Looks delicious :)

MJ said...

Beautiful kitchen! Just now I'm making the lemon loaf :) thank you for sharing your recipes!