Blueberry Muffins Squared
June 16, 2008
I've been looking for an "ultimate" blueberry mufifn recipe for years. I've never quite found one, although I've eaten muffins that I are exactly what I hope to bake: crispy golden brown tops and side, with a moist, flavorful light cake inside. If you are ever in Glenwood Springs, Colorado, be sure to pick up this famous blueberry muffin I describe at the coffee shop inside the Hotel Colorado. This recipe is not "that" recipe, but it did yield a delicious muffin.You will need:
- 8 Tbs. (1 stick) unsalted butter delicately melted in a small sauce pot and set aside to cool
- 1 3/4 cups all-purpose flour
- 1 3/4 cups all-purpose flour
- 1/4 cup of corn flour
- 1/2 cup sugar
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk or half and half
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup blueberries, rinsed and dried
- 1/2 teaspoon salt
- 1 cup milk or half and half
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup blueberries, rinsed and dried
Preheat oven to 375 degrees (C). Line a 12 cup muffin tin with papers or butter 'em up for batter.
Step One: Combine the flour, sugar, baking powder, and salt in a mixing bown using a wire whisk.
Step Two: In another bowl, combine the milk, vanilla, and egg, also stirring with a whisk.
Step Three: Pour the melted butter into the dry ingredients and combine with a wooden spoon or spatula. Add the remaining wet ingredients.
Step Four: Distribute the blueberries evenly in the muffin tins. Distribute the batter evenly among the 12 cup tin until it is all gone. The blueberries will rise while baking, so don't worry about it looking pretty on top, but if you like, save some for the end and place them on top as well.
At this point, you may also decide to sprinkle something on top. I used leftover brown sugar, marzipan, walnut, and butter crumbles from a coffee cake I baked previously. Be creative, or just pop the little guys in the oven.
Step Five: Bake muffins for 18-24 minutes. At high altitude, I bake on the side of caution and usually go for the full 24 minutes on cakes and muffins. It was just right.
The finished product is interesting because it appears half-baked (insert lame joke here). But believe me, it is cooked all the way through. Now eat it up before someone comes home and finishes them off while you aren't looking!
