Monday, December 29, 2008

Boredom Baking

School is out for two more weeks, the holidays are over and I am left sitting here wondering what to do with my days. At first I thought about making some ice cream but I had no half and half or heavy cream and was already at the store this morning and did not feel like going back out. Then I remembered that I had lots of blueberries in the freezer. I decided some blueberry muffins would be the perfect thing to bake. I was already on the Williams-Sonoma website browsing around so I just decided to check out their muffin recipes while I was there.

I managed to pick a recipe that was designed for kids to make so I can assure you it was pretty darn easy. The minimal ingredients and steps in this recipe help give the muffins a delicious flavor. I think I will freeze these for quick breakfasts when I head back to work and school in two weeks.

Big Blueberry Muffins
Williams-Sonoma The Kid's Cookbook, by Abigail Johnson Dodge

- Makes 12 muffins -

8 tablespoons (1 stick) unsalted butter, cut into 3 equal pieces
2 cups all-purpose flour
1/2 cup plus 2 teaspoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 egg
3/4 teaspoon vanilla extract
1 cup blueberries, rinsed and dried

1. Be sure an adult is nearby to help.
2. Put the butter pieces in a small saucepan and set over medium heat. Stir with a wooden spoon until melted, 1 to 2 minutes. Using a pot holder, remove the pan from the heat and set the butter aside to cool.
3. Preheat an oven to 375°F. Line a standard 12-cup muffin pan with paper liners.
4. In a medium mixing bowl, combine the flour, 1/2 cup sugar, baking powder and salt. Mix with a table fork.
5. In a small mixing bowl, combine the milk, egg and vanilla. Using the same fork, beat until well blended.
6. Add the milk mixture, melted butter and blueberries to the flour mixture. Using a rubber spatula, stir gently until the ingredients are just blended.
7. Spoon equal amounts of the batter into the muffin cups. Sprinkle the 2 teaspoons sugar evenly over the tops.
8. Bake the muffins until they are golden and have risen nicely, 18 to 20 minutes. To test, insert a toothpick into the center of a muffin. If it comes out clean, the muffins are done.
9. Using oven mitts, remove the muffin pan from the oven and place it on a wire cooling rack. Let the muffins cool for at least 15 minutes before removing them from the pan. Gently turn the pan over, letting the muffins fall out onto the rack.


Anonymous said...

lol at step 1 about making sure an adult is there to help. Sometimes I think I DO need help and/or that I don't count as an adult myself.

These make me think of summer! I love blueberries.

What's Cookin Chicago said...

This looks delicious and makes me want to go blueberry picking so I can play with fresh blueberries in the kitchen!

That Girl said...

I tend to bake more when I'm stressed than when I'm bored ;-)

Maria said...

The muffins look perfect! Blueberry are my favorite!

Anonymous said...

How do you make sure your whole muffin doesn't turn blue when you mix the blueberries? I don't know how you keep it so nice and white with blueberries placed neatly in the muffin!