Blueberry Muffins
I adore blueberry muffins.
When I was younger, my mom used to buy those Costco multi muffins packs that usually came with blueberry, poppy seed, and apple strudel. Of course, as a foolish kid, I did not appreciate the finer things in life (i.e. blueberry muffins), and instead, gravitated toward the poppy seed because my sister loved the poppy seed.
Don't get me wrong, I really do like poppy seed muffins. But, I'm pretty sure my affinity for poppy seed muffins stemmed from competition with my sister. There were a few things my sister loved that I liked a lot as well: rice pudding, poppy seed muffins, and Cracklin' Oat Bran. And these were not things my parents purchased often, thus when we had them, it was a mad dash to the pantry for an after school snack.
Being the youngest, I think I felt the need to assert my place as an equal by making sure I didn't get less of any of those treats. I'm also pretty sure my sister could have cared less, but during our sibling rivalry years, eating her favorite foods gave me immense satisfaction.
Now that I'm older and oh-so-much wiser, I have seen the blueberry muffin light.
And it's a good light. Bright, delicious, and full of amazing flavor.
Come on. How can you resist something like that?
Recipe:
2 c flour
1/2 c sugar
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
2 tsp lemon zest
3/4 c buttermilk
1/3 c vegetable oil
1 large egg
1/2 c vanilla yogurt
1 tsp vanilla
1 1/2 c fresh blueberries
Juice of 1 lemon
1 TBSP sugar
1/4 c brown sugar
In a large mixing bowl, stir flour, sugar, baking powder, baking soda, salt, and lemon zest. In a second bowl, mix buttermilk, oil, egg, yogurt, and vanilla. Create a well in the center of the dry ingredients, and pour the wet ingredients into the dry. Stir until just combined, add in 1 c of blueberries, stir, and pour into a greased muffin tin.
Preheat panggangan to 400. While the panggangan is heating up, over low heat, stir the remaining 1/2 c of blueberries, sugar, and juice of a lemon in a saucepan until the blueberries have burst. Spoon the mixture over the top of each muffin. Lastly sprinkle the brown sugar over the tops.
Cook in the panggangan for 12-14 minutes, or until a toothpick comes out clean.
Bon Appetit!
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