Blueberry Muffins

Of course, you could put in any fruit or none at all if you like. Sounds good.

 

Capri

----- Original Message -----

From: newsletters@chow.online.com" title="newsletters@chow.online.com">CHOW Recipe

To: sophiecapri@shaw.ca

Sent: Thursday, May 14, 2009 1:04 AM

Subject: Very Blueberry Muffins

view newsletter online | manage newsletters | unsubscribe | send us feedback MAY 14, 2009 Very Blueberry Muffins These buttery, moist muffins are packed to the brim with blueberries, then sprinkled with sugar for a crunchy, sweet top. By Aida Mollenkamp Blueberry muffins may be the most commonplace muffins out there, but this tender, moist version is well beyond ordinary. Packed full of berries and finished with a sprinkling of sugar for a crunchy, sweet top, these are as well suited to breakfast as they are to an afternoon snack. Game plan: Muffins will last up to 3 days when stored at room temperature in an airtight container. TIME/SERVINGS Total Time: 40 mins Active Time: 10 mins Makes: 12 muffins INGREDIENTS 1 3/4 cup all-purpose flour 2 teaspoons baking powder 2 teaspoons kosher salt 3/4 cup granulated sugar, plus 2 teaspoons for topping muffins 8 tablespoons unsalted butter (1 stick), melted 1/2 cup heavy cream 2 large eggs 1 tablespoon vanilla extract 2 cups fresh or frozen blueberries INSTRUCTIONS Heat oven to 400°F and arrange rack in middle. Place cupcake liners in a 12-well muffin pan; alternatively, butter the muffin wells. Set the pan aside. Whisk together flour, baking powder, and salt in a large bowl to break up lumps and aerate mixture; set aside. Whisk together 3/4 cup of the sugar, butter, cream, eggs, and vanilla extract in a medium bowl until smooth. Add sugar mixture and blueberries to flour mixture and stir until just evenly mixed (a few lumps will remain), about 30 strokes. (Do not overmix; the batter should be thick, but the ingredients should be evenly incorporated.) Fill the muffin wells completely and evenly sprinkle remaining 2 teaspoons sugar over top. Bake until a toothpick inserted in the center comes out clean, about 20 minutes. Set the pan on a wire rack and let muffins cool in pan for 5 minutes. Remove muffins from pan and serve. See more recipes at: http://www.chow.com Illustration by Christoph Niemann See more recipes at: http://www.chow.com IN STORIES Stiffing the Bartender How much should you tip on drinks? How to Grill (Almost) Everything Recipes to keep you fired up all summer long How to Save Herbs by Freezing They last a long time in cube form 10 Canned Goods Worth Using No need to wait for the apocalypse How to Zest and Juice a Lemon This is how we roll

Sign Up |  Unsubscribe |  Advertising |  Jobs |  About Us |  Contact Us |  CNET Networks, Inc.

©2009 CBS Interactive, Inc. All rights reserved. Terms and Conditions |  Privacy Policy |  Editorial Policy CBS Interactive Inc. 235 Second Street San Francisco, CA 94105 U.S.A.

Posted via email from capri