Homemade blueberry muffins. Photo © Klikk
July 11th is National Blueberry Muffin Day. If you’ve never made blueberry muffins from scratch, today’s the 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 name evokes Twin Mountain, New Hampshire, a pair of mountain peaks called North Twin and South Twin. The recipe is not in the current edition, but you can purchase a reprint of the Fannie Farmer 1896 Cook Book.
RECIPE: TWIN MOUNTAINS BLUEBERRY
*You can substitute 1-7/8 cups of all-purpose flour, but pastry flour creates more tender muffins.
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 the each muffin cup two-thirds high. Bake for 15 minutes.
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 un-iced 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.
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