ivamae, your blueberry muffins

Sally Brownlee

15 years ago

Last night I made your muffin recipe and subsituted blueberries with peaches.

I brought them in this morning to work for a meeting. They got rave reviews...they were delicious!!

Thanks!

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Comments (3)

ivamae
15 years ago
Great.

I'll have to try it.

Did you use raw, frozen or canned peaches?
marygailv
15 years ago
I hate when someone raves about a recipe and don't post it again!! How many days back do we have to go?
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This recipe is from King Arthur flour and it's the only one I use now. Blueberry Muffins 6 tablespoons butter 3/4 cup sugar 2 eggs 2 cups Unbleached All-Purpose Flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup milk 2 teaspoons vanilla 1 1/2 to 2 cups blueberries, either fresh or frozen, wild Maine berries preferred 1 tablespoon sugar mixed with 1/2 teaspoon cinnamon (optional) Preheat your oven to 375Â°F. Grease 12 muffin cups generously; a vegetable oil pan spray works well. In a large mixing bowl, cream together the butter and sugar until they're light and fluffy. Add the eggs, one at a time, beating well after each addition. In a separate bowl, whisk together the flour, baking powder and salt. Add the dry ingredients to the creamed mixture, and beat well. Stir in the milk and vanilla. mixing only until smooth. Quickly stir in the berries. Fill the muffin cups 3/4 to almost full, using all of the batter. Sprinkle with the cinnamon sugar. Bake the muffins for 30 minutes, until they're light golden brown, remove them from the oven, and place the pan on a rack to cool for 10 minutes. After 10 minutes, run a knife around the edge of one muffin, and try to lift it out of the pan. (These muffins are very tender, and if they don't cool long enough, they'll crumble when you try to remove them from the pan.) If the muffin lifts out of the pan without crumbling, remove all of the muffins and cool them completely on a wire rack. If the muffin sticks or the top peels off, allow them to cool an additional 10 minutes, then try again. Yield: 12 muffins
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gadgets
15 years ago
This is what Ivamae posted

RE: Blueberry muffins

* Posted by ivamae (My Page) on
Tue, Aug 10, 10 at 10:06

This is the recipe that I used. I think I found it on the net, but not sure. the batter is very very thick. It made 9 large ones. I loved the crumb topping.

I wondered about trying maraschino cherries but my daughter didn't think that would be good. If I had red currants or could find some, I would try that. Elderberries might be good, too.
Blueberry Muffins - makes 9 large ones.

1&1/2 cups all purpose flour
3/4cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk ( approximately - see below)
1 cup fresh blueberries ( I used half of the pint container.)
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 & 1/2 teaspoons ground cinnamon

1.Preheat oven to 400 degrees F. ( I had it just a wee, wee bit less)

2.Grease muffin cups or line with muffin liners.

Combine first 4 ingredients.
Place vegetable oil into a 1 cup measuring cup, add the egg and fill the rest of the cup with milk.
Mix this with the flour mixture. I just stirred it in. I did not use the electric mixer as it is very stiff.
Fold in the blueberries.

It says to fill the muffin cups right to the top. I didn't fill them quite that much. Sprinkle with the crumb mixture.
3. To make the crumb topping: mix together the last 4 ingredients and mix with a fork ( I used my one hand to finish crumbling it.) Sprinkle over the muffins before baking.
4.Bake for 20 to 25 minutes ( I found 22 was about right) in the preheated oven or until done.

Give it a try and let me know what you think. It is so very easy and they freeze well, too.

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ivamae, your blueberry muffins

Comments (3)

ivamae

marygailv

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