I made muffins. Of the blueberry variety.
It’s all Martha’s fault, really. I had no intentions of muffin making.
She’s good that way.
It all started off innocent enough.
Watching a baking show. Blueberry muffins being the featured baked good. Good clean fun.
Also, Sparking my mind with the reality of the two handsome containers of blueberries sitting in my fridge. Just steps away from being made into muffins.
How could I deny them? How could I deny myself?
Balmy temperatures blossom blueberries from wretched shriveled up terrors into berries so deeply blue and bursting with juice like water balloons on the verge on explosion.
The large amount of blueberries in this recipe ensure each muffin explodes with berry goodness. The base is moist and fluffy, the top wonderfully crisp and crunchy.
I’m smitten with the pureness of ingredients in this recipe. Simplicity is a beautiful thing, and creates some down right delicious muffins.
Blueberry Muffins- Martha Stewart
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
Preheat your oven to 375 degrees.
Reduce speed to low; alternate adding reserved flour mixture and milk to mixer, beginning and ending with flour.
Remove bowl from mixer and carefully blend in berries with spatula.
Divide batter among muffin tins.
Bake for 45 minutes, or until golden brown.