Thursday, September 3, 2009

Fruit Muffins

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Finally I'm getting around to posting this muffin recipe. I waxed and waned about the raspberry version before and today finally made the classic blueberry again. Although the original recipe calls for blueberry, you can use any fruit fresh or frozen that is in similar sized chunks. The aforementioned raspberries were a great tart treat. Chopped strawberries, apples, peaches and even blackberries would work well. Of course blueberries are just made for muffins and I happen to have some in the freezer most times.

Fruit Muffins, Blueberry Version
adapted from Sara Moulton

3/4 cup butter, melted
1 cup granulated sugar
3/4 cup milk - I prefer to use whole milk.
1 teaspoon vanilla
1 large egg

1 cup all purpose flour
3/4 cup white wheat flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt

1 cup blueberries


First mix the flours, baking powder and salt then set aside. I use approximately half white whole wheat flour and I really love the texture and slight nuttiness. It's not bitter like traditional whole wheat flour can be (at least flour that's not freshly milled) and since it's a lighter color, no one can tell you've snuck a little fiber into their muffin.

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Add the vanilla to the milk and set aside as well.

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In a large bowl, mix the sugar and egg until smooth.

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Mix in the milk.

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Then the melted butter. It may seem like the butter won't blend in, but give it time. The egg has plenty of lecithin which is an emulsifier. It's just like the emulsifier in lotion, bringing fat and water together.

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Next add all of the flour except for a tablespoon or so that you'll leave in the bowl.

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Mix until the flour is incorporated but don't overdo it. You still have to add the blueberries and muffins will turn out tough if you overbeat the batter.

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In the tablespoon or so of dry ingredients left, toss the blueberries. Then add the flour coated blueberries to the batter and fold in.

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Scoop the muffin batter into your receptacle of choice. Muffin tins sans liner, muffin tins with paper liners or little souffle cups like these below. I've mentioned my love for ice cream scoops, aka dishers on here before. A #20 disher is my go to size for these medium sized muffins. Because I'm a little OCD, a firstborn and a bit of a people pleaser, I add two blueberries on the top of each muffin. Just in case a muffin doesn't have a blueberry or enough blueberries within. If you add too many berries to the batter the muffins will be mushy. These top dressing berries are for looks as well as insurance that everyone ends up with a berry filled muffin.

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Finally, I sprinkle on a little raw sugar for crunch and sparkle.

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Then slip into the oven for a quick bake. If you want a nice high muffin, preheat your oven to 450 degrees, then slip in the muffins and immediately reduce the heat to 400 degrees. Or, if you're forgetful like moi, set the temperature for 400 degrees from the start. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. If you used a muffin tin, let the muffins cool for a couple of minutes then tilt them out so the bottoms don't get soggy.

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I love the color of burst blueberries. Makes me think of Violet from Willy Wonka and the Chocolate Factory.

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Nice crunchy raw sugar top.

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Tender blonde crumb inside. That blondish color is from the white wheat flour but really, it's not obvious.

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1 comment:

momto9 said...

oh my oh my htose look fabulous!!