Tuesday, November 4, 2008

Courtney's blueberry muffins

My friend Courtney -- her amazing pumpkin cookies were mentioned here -- has made some blueberry muffins that she's sharing with my blog. Hooray!

She said the Paula Deen recipe itself received a few negative comments at the Food Network site where she got the recipe, but hers turned out great.

The recipe below is copied and pasted from that site. I don't usually do that, but I'm pressed for time today. I'm volunteering to help get out the vote for Obama in my area. Today is a big day!!

Blueberry muffins (makes 12 muffins)

2 cups all-purpose flour
2 tablespoons baking powder
1/2 cup sugar
1 stick unsalted butter, melted
1 egg, slightly beaten
3/4 cup whole milk
1 1/2 cups fresh blueberries
1/2 cup granulated brown sugar or white sugar

Preheat the oven to 350 degrees F. Grease a 12-cup muffin tin.
In a bowl, combine the flour, baking powder and sugar. In another bowl, combine butter, egg, and milk and mix well. Pour the wet ingredients into the flour mixture and with a spatula, stir until just combined. Do not beat or over mix; it's okay if there are lumps in the batter. Gently fold the blueberries into the batter.
Spoon the batter into the muffin tray, filling each cup about 2/3 full. Bake for 10 minutes and remove from the oven. Sprinkle the tops of the muffins with the granulated brown or white sugar and return the muffins to the oven to bake for an additional 10 to 15 minutes, until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Cool for about 10 minutes in the pan before turning the muffins out.

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