Sunday, June 15, 2008
I went a little overboard, I know it.
Florida blueberries are on sale right now at my local grocery store. I bought two pints on Tuesday. And then I bought 2 8-ounce containers today. And--egads--I now remember that I picked up another pint yesterday when I ducked into the grocery store on my way home from the dry cleaner's. It must be hiding behind the milk!
No problem, I can deal with this.
If all the health hype about the power of blueberries is true, I may live forever.
Cinnamon Blueberry Muffins
Adapted from this recipe at Epicurious
The original version of this recipe calls for a meager 1 1/2 cups of blueberries. That won't do. When one is overrun with ripe blueberries, one increases the amount to 2 cups (with excellent results).
3/4 stick (6 tablespoons) unsalted butter, melted and cooled
1 cup packed light brown sugar
1/2 cup milk (I used skim, with good results)
1 large egg
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
2 cups blueberries
Preheat the oven to 400°F. Grease a 12-muffin tin and place muffin liners in each hole.
Whisk together the butter, brown sugar, milk, and egg in a bowl until combined well. In a large separate bowl, whisk together the flour, baking powder, cinnamon, and salt. Add the milk mixture to the flour mixture and stir until just combined. Do not overmix, or you will end up with dense muffins. Fold in the blueberries gently.
Divide the batter among the muffin cups in 1/2-cup amounts and bake until golden brown. The muffins are done when a fork inserted into center of a muffin comes out clean, about 25 to 30 minutes.
With apologies to Robert McCloskey for corrupting the title of his book, Blueberries for Sal, to fit my own name.