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.
Gwyneth's Blueberry Muffins Recipe
- 8 tablespoons unsalted butter melted and cooled
- 2 large eggs Gwyneth calls for organic, I used Omega-3 fortified
- 1/2 cup milk I used non-fat
- 2 cups all-purpose flour
- 3/4 cup sugar
- 2 tsp baking powder
- 1 teaspoon kosher salt Gwyneth calls for fine, I used kosher
- 2 1/2 cups blueberries
Preheat the oven to 375 degrees. Prepare a12 tin muffin tin with liners or spray with non-stick cooking spray.
Whisk together the butter, eggs and milk in a medium bowl. In a large bowl, whisk flour, 3/4 cup sugar, baking powder and salt. Stir wet ingredients into dry ingredients then gently fold in blueberries.
Divide the batter evenly among the muffin tins. Bake for 25-30 minutes or until an inserted toothpick tests clean. Eat warm with more butter (my daughter’s favorite way) or at room temperature.
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