As I have mentioned previously I am not an extreme fan of breakfast foods, but I do appreciate muffins. Since childhood blueberry muffins have consistently been my preferred choice. I have attempted numerous recipes, but am highly pleased with the one below due to its cake like consistency. They are truly moist, and remain fresh for a few days although I must admit they are premium when warm out of the oven. They fashion an excellent dessert, or accompany an egg beautifully (this way it satisfies breakfast lovers of all kinds). I adore to give muffins as a gift, I discover them to be more comforting than cookies and more personal than a pie or a casserole (truthfully I do not believe you should ever give anyone a casserole). My suggestion is: make a pot of tea, have a warm muffin and enjoy your Sunday.
Blueberry Muffins
4 T unsalted butter, melted and cooled slightly
2 1/2 C unbleached all-purpose flour
2 1/2 t baking powder
1 t kosher salt
1/8 t cinnamon
1 1/8 C sugar
2 large eggs
1/4 C vegetable oil
3/4 C milk
1 1/2 t vanilla
1 pt. fresh blueberries
Preheat oven to 420F
Adjust oven rack to upper middle position. Line muffin tin with cupcake liners and set aside.
Whisk flour, baking powder, cinnamon, and salt together in large bowl.
Whisk sugar and eggs together in medium bowl until thick and homogeneous, about 45 seconds.
Slowly whisk butter and oil until combined. Blend in milk and vanilla until combined. Fold egg mixture and blueberries into flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour, DO NOT OVERMIX)
Divide batter equally among prepared muffin cups, fill cups and mound slightly.
Bake until muffin tops are golden and just firm, 18 to 22 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.
Until tomorrow...Peace.
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