There are several items in my cooking repertoire that I am constantly trying to find the PERFECT recipe for. My top three recipe seeking baking obsessions are: chocolate chip cookies, brownies and blueberry muffins.
So when I purchased my copy of the multi-faceted-actress-singer-Goop-blogger Gwyneth Paltrow’s My Father’s Daughter cookbook, and discovered her mother’s recipe for Blueberry Muffins, my heart skipped a beat.
Besides the gorgeous photography, that recipe was pretty much why I bought the book.
The recipe produces a much thicker batter than I anticipated, way thicker than the old Betty Crocker boxed variety that my sister and I were charged with making on Christmas mornings. The result is a super tasty, cakey texture with plenty of freshly baked blueberries that burst with each bite.
- 1 stick of unsalted butter (8 tablespoons), melted and cooled
- 2 large eggs (Gwyneth calls for organic, I used Omega-3 fortified)
- ½ cup milk (I used non-fat)
- 2 cups all purpose flour
- ¾ cup plus 1 T sugar
- 2 tsp baking powder
- 1 tsp salt (Gwyneth calls for fine, I used kosher)
- 2½ cups blueberries
- Preheat oven to 375 degrees. Prepare 12 tin muffin tin with liners or spray with non-stick cooking spray.
- Whisk together butter, eggs and milk in a medium bowl. In a largee bowl, whisk flour, ¾ cup sugar, baking powder and salt. Stir wet ingredients into dry and gently fold in blueberries. Divide evenly into muffin tin and sprinkle with remaining sugar, or a bit more to taste. Bake for 25-30 minutes until an inserted toothpick tests clean. Eat warm with more butter (my daughter's favorite way) or at room temperature.
But if you’re one of those great bakers who’s already mastered the muffin–yes I am so totally jealous of those of you that fit into this category—but still love the blueberry-licious taste of baked goods, here are a few variations to take for a spin.
My Baking Addiction‘s individual servings of Blueberry Trifles with Mascarpone Whip combines the smooth cool sweetness of Italian mascarpone cheese, sugar and cream to create the perfect layered compliment to pound cake and blueberry sauce. And Jamie says its ok in her book to sub canned blueberry pie filling for her homemade version and if you can’t find mascarpone, I say try light cream cheese with just a touch more sugar. Go ahead, we won’t tell. And by the way, when checking out her post, be sure to scroll to the bottom to see Jamie’s list of 5 other food blogger’s blueberry inspirations.
Gluten-Free Goddess’ Gluten-Free Blueberry Scones with Whole Grains are a little bit nutty (thanks to the whole wheat & rice bran) a little bit sweet (thanks to the blueberries and powdered stevia) and a lot tasty without the bulk (thanks to a Karina’s delicious gluten-free recipe.)
Good-to-go morning, noon or yes as a late night craving snack, How Sweet It Is Brown Sugar Blueberry Cookies solve blogger Jessica’s blueberry muffin cravings in bursts of oozy, gooey flavor. And an extra layer of sugar crystals on top and they might just be the icing on the
Totally adaptable to include any of your must-have additions (nuts, chocolate, whatever sets your heart afire) Annalise’s recipe for Lemon Blueberry Scones from Completely Delicious makes for a cake-ish scone thanks to an added shot of plain yogurt. Take that with your cup of afternoon tea. Or latte. Or lemonade.
For the coolest (literally) blueberry recipe of the bunch, Claire’s Blueberry Muffin Ice Cream is making its way around the Pinterest boards and with a cinnamon streusel muffin-like topping, its no wonder The Kitchy Kitchen is becoming a pinning fave. And her cute video doesn’t hurt for popularity either!