Summer is gone, at least for me, and I am back in my college classroom staring at a new batch of freshmen whose names I need to learn yet again. Everyone is still in shorts and sandals and it feels beachy in the classroom even if it is all an illusion, so I love to bring muffins and other treats the first few days of class just to keep the casual feel as they learn about each other, the syllabus and what lies ahead.
This year I am thinking about a blueberry muffin ; one that tastes like a cupcake, all moist, buttery and rich. I found an old recipe in my files that sounded like the steps for making cake, so I gave it a try. It has been years since I made it and I couldn’t recall if I liked it. Happily it turned out just the way I had hoped. It has a lovely cake-like crumb,and the berries are moist and plump in it, but they don’t ruin the integrity of the muffin. I did fill my muffin liners to the top even though the recipe said 2/3 full just because I want a big, fluffy muffin, not a little bite. You will be glad to know that this recipe calls for only one stick of butter (Ina Garten’s recipe calls for way more), yet it makes 12 big muffins.
2 cups of all purpose flour
2 tsps baking powder
1/2 tsp salt
1/2 cup or 1 stick of butter, softened
1 1/4 cups of sugar
1/2 cup milk
1 and 1/2 cups of fresh blueberries
1 tsp vanilla
Preheat the oven to 350° Fahrenheit. Place paper liners in a 12 cup cupcake pan.
In a deep mixing bowl of a stand-up mixer, place the softened butter. Beat the butter on medium until soft and creamy. Start slowly adding in the sugar a little at a time, making sure the butter stays soft and creamy. When all the sugar is added, continue to beat for another minute. Next, add in an egg and keep beating the batter on medium until the egg is completely incorporated. Then add in the second egg and continue to beat on medium until that egg is also completely incorporated into the batter.
Using an ice cream scoop, scoop batter into the paper liners making sure the batter comes to the top of the liner, if you want a jumbo muffin. If you want smaller muffins, fill the liner 2/3 full. Let the muffin pan sit on the counter for five minutes while the batter rests.
Place the muffin pan into the oven and set the timer for 35 minutes or until the muffin is slightly brown on top and a toothpick comes out clean but still slightly moist.
Place the muffin pan on a rack to cool for five to ten minutes. Then, remove the muffins from the pan and place them on the rack to cool. When cool, you can sift powdered sugar over them or you can cover them with a simple sugar icing.
I freeze mine so I can have a lovely blueberry muffin whenever I feel like it. Nuke for 25 seconds in the microwave and it will be as fresh as the day you made it.