I was at Shepherd’s Hey Farm recently, and blueberries were in season.
I left with enough blueberries to eat every single day for breakfast. YUM. But what to do with what is left over which I should have frozen right away but didn’t? (And while they are still OK, they feel a little wilt-y to me).
I LOVE muffins. I try not to eat them too often because they are not exactly figure-friendly. But sometimes, I do indulge. So when I do make muffins, I don’t try to make them healthy. I just go for it and try to give them away faster than I can eat them.
When I lived on the Upper West Side, Good Enough to Eat was a favorite brunch spot. I’ve not gone there in years, but I still remember the crunchy topped muffins that they used to have (and probably still have…I just haven’t gone in years).
My favorite blueberry muffin recipe is a heavily modified version of the blueberry muffin recipe that appears in the Good Enough to Eat cookbook….I have taken that recipe as a base and played around with some ingredients and ratios. It is most definitely not diet-food — but the buttery, cakey dough with a hint of lemon is perfect for blueberries (or black raspberries!) and the crunchy top is very reminiscent of the Good Enough to Eat muffins.
Part of the reason why I love this recipe is that it is made in a bowl with nothing but a wooden spoon!
The muffins freeze well, and once defrosted, I like to peel the paper off the muffin and stick it in the toaster oven.
My Favorite Blueberry Muffins
(yields 12 muffins; adapted and modified from The Good Enough to Eat: Bountiful Home Cooking)
6 Tbsp unsalted butter, softened
1/2 cup sugar
1 large egg
1/2 tsp vanilla extract
3/4 cup heavy cream
2 cups all purpose flour
1 tsp kosher salt
2-1/2 tsp baking powder
1-1/2 to 2 cups blueberries, depending on size of the berries
zest of 1 lemon
sugar for dusting
Preheat oven to 350F, line muffin tin with baking cups.
In a bowl with a wooden spoon, cream butter with sugar.
Add egg and vanilla extract, mixing after each addition until incorporated. Add cream, a little at a time, and beating into the batter after each addition.
In a separate bowl, mix flour, salt and baking powder. Add to the wet ingredients and mix until incorporated. The batter will be a relatively stiff batter.
Mix berries and zest into the batter gently. Divide evenly into 12 muffins.
Dust top with some granulated sugar.
Bake for 20-25 minutes, until the tops are golden brown.