Blueberry Muffins Recipe For National Blueberry Muffin Day
 [1] Homemade blueberry muffins (photo © Klikk | Fotolia).
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July 11th is National Blueberry Muffin Day. If you’ve never made blueberry muffins from scratch, today’s the day. (If not, July is National Blueberry Month and July 8th is National Blueberry Day, and July 10th is National Pick Blueberries Day.) Use seasonal fresh blueberries. Most commercial blueberry muffins use frozen blueberries, which can get watery. There’s nothing like the real deal. The creator of this recipe is unknown, but it appeared in early versions of the Fanny Farmer Cookbook. The recipe is not in recent editions of the cookbook, but you can purchase a reprint of the Fannie Farmer 1896 Cook Book. The name evokes Twin Mountains in Franconia, New Hampshire, a pair of mountain peaks called North Twin and South Twin. > Check out the difference between muffins and cake below. Ingredients 1. PREHEAT oven to 400°F. COMBINE 1-1/2 cups flour, baking powder, salt, and sugar in a mixing bowl. In a second bowl combine eggs, milk, and butter. In a third bowl, sprinkle 1/2 cup flour over the blueberries. 2. POUR the egg mixture over the flour mixture. Stir only enough to dampen the flour; the batter should not be smooth. Gently stir in blueberries. 3. SPOON into buttered muffin tins. The batter should fill each muffin cup two-thirds high. Bake for 15 minutes. |
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THE DIFFERENCE BETWEEN MUFFINS & CAKE Muffins are often referred to as “small cake-like breads” and quick breads, but this explanation needs to be rethought. As recipes have evolved over time, the sugar and butter content of many muffins put them into the cake category—more precisely, the cupcake category. Many of them can pass as uniced cupcakes. That’s why you can serve them for dessert. Cut the muffin in half, toast it lightly if you wish, and top it with a scoop of vanilla ice cream, whipped cream, or mascarpone. *You can substitute 1-7/8 cups of all-purpose flour, but pastry flour creates more tender muffins. |
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