Summertime Blue Berries

Friday, July 30, 2010

Driving back from Bracebridge this morning, we stopped at a roadside stand for a quart box of wild blueberries.  And blueberries in the morning can only mean fresh blueberry muffins in the afternoon.

I'd seen a recipe for blueberry muffins the other day on the fabulous blog Ezra Pound Cake.  Rebecca is a writer ("Ezra Pound") turned baker ("Pound Cake").  Brilliant, n'est ce pas?

When I was originally brainstorming ideas for my blog name a month ago, I told Andrew about that one and said, "I'd love to think of something clever like that."  Without pausing, he said, "How about Jane Austen-tacious?"

Surprisingly, I did not go with his recommendation, and Ezra Pound Cake remains the best name on the web.  Here's the recipe, adapted from the wonderful Barefoot Contessa:

Blueberry Coffee Cake Muffins           

Adapted from Ina Garten’s “Barefoot Contessa Family Style”
Makes 16 muffins
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar, plus 1 tablespoon for the muffin tops
3 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 cup sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 half-pints fresh blueberries, picked through for stems
1/4 tsp cinnamon for the muffin tops

1. Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.
2. In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk.
3. In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
4. With the mixer on low speed add the flour mixture to the batter and beat until just mixed.
5. Fold in the blueberries with a spatula, and be sure the batter is completely mixed.
6. Using an ice cream scoop or spoon, scoop the batter into the prepared muffin pans and sprinkling the tops with sugar and cinnamon. Bake for 25 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.


Valerie said...

I love Jane Austen-tacious! That's brilliant. What delicious looking muffins, they would be perfect for un-doing my saturday morning pilates. :D

Beth said...

I told Andrew you thought he was brilliant, and now he won't stop patting himself on the back. That could be dangerous!

Jessica said...

Those muffins look so great. I'm so glad blueberries are still in season -- it gives me a really great excuse to try this recipe.

Sweet and Savory said...

I still have blueberries. Printing this up and making them today, if nothing gets in the way. Yummy. Thanks.

Sophie said...

MMMMMMMM,...these muffins look like the real deal!


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