Incredibly Moist Blueberry Muffins
May 6, 2011 § 3 Comments
With a big move coming up in less that two months, the weeks seem to be flying by. I don’t know how it’s already Friday. This period feels reminiscent of the end of college. The weather is getting warmer, the days are packed with social engagements, and yet there’s just not enough time to see everyone you need to see.
It’s hard to believe that we’ve been in DC for as long as we were in college. While I’m thrilled about all the change to come, I’m beginning to feel nostalgic about our time here. It’s making me do things like bake muffins for my co-workers, because only once in the for years that I’ve been working have I done that. So last night, while I had every intention of doing yoga, I baked these instead. They came out beautifully, and the Suzy homemaker in me was excited to bring them to the office. Then, as I was plating them up this morning, I realized that the blueberries had caused the muffins to take on this intense blue-ish hue. These photos (thankfully) don’t do complete justice to the horrifying appearance of muffins.
In hind sight, we really should have enjoyed these at home (so much for my efforts to make something for my co-workers). They taste delicious but their appearance is, well, rather off-putting. My recommendation to you to avoid this outcome- fresh berries over frozen.
Incredibly Moist Blueberry Muffins adapted from Barefoot Contessa at Home
Makes 12 muffins
1 cup all purpose flour
1/2 cup whole wheat flour
1/2 T baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 T cinnamon
3/4 c milk
1 stick unsalted butter, melted
1 cup fresh or frozen blueberries
2/3 cup sugar
Preheat oven to 375 degrees. Sift together all dry ingredients, set aside in medium size bowl. Whisk together egg and milk, then mix in melted butter. Create a well in the center of the dry ingredients. Pour in the wet ingredient mixture, and stir gently to combine. Do not over mix, there should be lumps in the batter. Fold in blueberries and sugar.
Divide batter into muffin tins. Bake for 20-25 minutes until a toothpick or cake tester comes out clean. Let cool and serve, or store in an air tight container for up to 5 days. Muffins can also be frozen too for up to one month.