it's a rainy day in santa barbara. perfect for staying in jammies, reading stories, horsin' around... and making muffins!
i love blythe's blueberry muffins from gp's cookbook. they're super delish and super easy – no grocery list and trip to the store required. perfect for an impromptu baking session with my littlest helper.
i made these in lieu of birthday cake for bonzo's birthday with fresh blueberries we'd picked the day prior. they were heavenly.
and much to choo choo's delight, this time i stuck to the recipe and didn't get crazy substituting various flours for the all-purpose flour or sneaking in ground nuts and seeds to boost the nutrition. sometimes you just want a classic blueberry muffin, right? right.
i did have to deviate from the recipe in two minor ways:
unsweetened coconut milk instead of regular milk and frozen blueberries instead of fresh.
oh, and bonzo's all about the sifter these days so we elected to sift the flour, too.
he was pleased as punch to help measure the ingredients and stir them with his favorite whisk.
thirty minutes later, we were in blueberry muffin heaven at the table together.
it's been a nice morning.
blythe's blueberry muffins
8 tbsp (1 stick) unsalted butter, melted and cooled
2 organic large eggs
1/2 cup milk (or coconut milk in our case – results were delish! and i needed more like 3/4 cup.)
2 cups unbleached all purpose flour (i'm usually known for using pastry flour, almond flour, coconut flour etc. and i like how they turn out that way, too.)
3/4 cup plus 1 teaspoon of sugar (the teaspoon of sugar is for sprinkling on the top of the muffins. we skipped this step)
2 teaspoons baking powder
1/2 teaspoon fine salt
2 1/2 cup fresh (or frozen!) blueberries
preheat the oven to 375º and line muffin tin with papers.
whisk the butter, eggs and milk together in a bowl.
in another bowl, whisk together the flour, 3/4 cup of sugar, baking powder and salt.
stir the wet ingredients with the dry ingredients then fold in the blueberries.
divide among the muffin cups and sprinkle the tops with the remaining sugar. or not.
bake until a toothpick tests clean and the muffins are golden brown, 25 - 30 minutes.
mine took about 35 minutes.