{The Saturday Post} Blueberry Muffins

 

  For as long as I can remember, my family always ate blueberry muffins on Christmas morning. The muffins, a favorite of my dad, became a favoite of mine (as well as poppyseed muffins, but we're talking about blueberries today).

This last Christmas, things were different. Andrew and I spent the holiday with his parents, and my brother was visiting friends in Kansas City as part of an extended road trip he began over the summer. And my parents, with no children to bake for on Christmas morning, drove through the desert to Las Vegas for a getaway. I learned later that my dad missed our usual Christmas muffins.

With my inclination to make everything I possibly can from scratch, I wanted to give these a try. You know, in Februray, in preparation for Christmas 2010, months and months away. But at least I'll be prepared.

 

 

BLUEBERRY MUFFINS

 

{printable recipe}

 

Recipe courtesy Martha Stewart

 

If you're thinking of making the lemon ricotta fritters from earlier this week, you'll have some extra curd to spread over the warm muffins.

 

Ingredients

 

6 tablespoons unsalted butter, room temperature, plus more for tins
3 cups plus 2 tablespoons all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 1/4 cups sugar, plus more for sprinkling
1 large egg
2 large egg yolks
1 teaspoon pure vanilla extract
1 cup milk
1 3/4 cups blueberries

 

Directions

 


  1. Preheat the oven to 375 degrees.butter large (3 3/4 inches) or small (2 3/4 inches) muffin tins, and set aside. In a large bowl, sift together flour, baking powder, and salt; set aside.



  2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until fluffy, about 3 minutes. Add egg, egg yolks, and vanilla; mix until well combined. Reduce speed to low; alternate adding reserved flour mixture and milk to mixer, beginning and ending with flour. Remove bowl from mixer; gently fold in berries by hand.



  3. Divide batter among muffin tins; sprinkle generously with sugar. Bake until light golden, about 45 minutes for large muffins, about 30 minutes for small muffins. Cool in pan 15 minutes. Remove from pan; transfer to wire rack, and let cool completely.

 

Makes 12 muffins

 

 

Nicole Gulotta