Showing posts with label Blueberry Muffins. Show all posts
Showing posts with label Blueberry Muffins. Show all posts

Sunday, February 8, 2015

Blueberry Muffins from Eva Gates




Please welcome our guest today: Eva Gates, author of By Book or by Crook, the first in the Lighthouse Library cozy series, which is out this week.  Some of you may know Eva as her alter-ego, Vicki Delany.   You'll find more on Eva, Vicki and the new book below.




Vicki/Eva is a bundle of energy and some of us have been lucky enough to visit her in her cozy home in rural Prince Edward County. We've had a first hand taste of her terrific baking. Today she'll offer us one of her favorite recipes and a tour of her kitchen reno.

And now: over to Eva Gates! 

Hi everyone. Just to let you know, I’ll have a contest for a copy of By Book or By Crook, open to anyone in US or Canada.

Eva Gates' Blueberry Muffins
 
Right about now, you’ll be wishing you’d made these last summer.  I always make tons when the farm markets are overflowing with blueberries because they freeze perfectly, right up until it’s time to make another year’s batch. These muffins are traditional in my family for Christmas breakfast.  Nothing beats the taste of a fresh blueberry on a cold winter’s morning.
I made this particular batch last summer in my ‘old’ kitchen. I’ve since had the kitchen renovated. Keep on reading for some pictures. 

 

Muffins!


Ingredients:

1/2 cup unsalted butter, at room temperature
2 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp
2 cups fresh blueberries
1 1/4 cup sugar
2 large eggs
2 tsp vanilla extract
1/2 cup of milk
1/4 tsp nutmeg 

Directions: 

Preheat oven to 375 degrees

Grease and flour a 12-cup muffin tin

In a medium bowl. whisk together the flour, baking powder and salt.



In a large bowl, beat butter and ONE CUP sugar until light and fluffy, approximately three minutes with an electric mixer.  

Beat in eggs, one at a time and add vanilla.



Add flour mixture to sugar and butter slowly until incorporated.

Add milk slowly and mix on low speed until just combined. Do not over mix batter. 

Sprinkle the blueberries with a little bit of flour, no more than a teaspoon, just to coat them. Shake off excess flour. The step will prevent the blueberries from sinking to the bottom of the muffins. 



Fold blueberries carefully into the muffin batter. 



Pour batter into muffin tins. 

Mix remaining 1/4 cup sugar with nutmeg. Sprinkle on muffins for nice crunchy top.



Bake for about 30 minutes until toothpick comes out clean if inserted in the middle of a muffin.

Let cool and remove from pan.



Blueberry muffins are always to be found on the menu at Lucy Richardson's favorite spot, Josie's Cozy Bakery in Nag's Head, North Carolina. To enter to win a copy of By Book or By Crook, leave a comment letting me know your favorite place to vacation in North America.


Eva Gates is the author of the Lighthouse Library cozy series from Penguin Obsidian, set in a historic lighthouse on the Outer Banks of North Carolina, featuring Boston-transplant librarian, and highly reluctant sleuth, Lucy Richardson. The first in the series, By Book or By Crook, was released in February 2015.  Eva is the pen name of bestselling author Vicki Delany, one of Canada’s most prolific and varied crime writers.  Eva can be found at www.lighthouselibrarymysteries.com and Vicki at www.vickidelany.com

And now, tiptoe through the new kitchen and see if you can score a blueberry muffin!






Thanks for coming by! Don't forget to leave your comment for Eva!

Monday, August 19, 2013

Dream Blueberry Muffins

Did you know that Mystery Lovers' Kitchen just passed its fourth anniversary? Thank you so much for reading our blog and joining our lives. We've posted recipes that were fabulous and a few recipes that didn't turn out quite as we would have liked (it happens to everyone!). We've had some good laughs and a lot of fun along the way but the best part by far, has been getting to know our readers.

For Cleo, Daryl/Avery, and me, four years means we've posted over 200 recipes each! That's a lot of recipes. Occasionally one of our newer members will suggest that we do a week of favorite family recipes, which always makes me giggle. 200 recipes later, I have precious few family recipes left to share!

This week I asked my mom what she would like. After all, I might as well make something she'll enjoy. She voted for something she could eat as a mid-morning snack or with afternoon tea. I gave her a choice: lemon, peach, blueberry, or chocolate. She went with blueberry.

Over the years, we have posted blueberry pies, blueberry crumbles, blueberry turnovers, blueberry bars, blueberry tea cakes, blueberry tarts and blueberry muffins. So I went to the web to see what else I could possibly do with blueberries. And what did I find? A post called Finally, The Blueberry Muffin of My Dreams! How could I possibly pass that up? As someone who has baked, tweaked and eaten my way through countless variations of recipes trying to get them just right, I admire anyone who sticks with it until something is exactly the way it should be. This recipe comes from Jaclyn at Cooking Classy.

A few things drew me to the recipe. Jaclyn made a separate crumb crust for the muffins. She also used oil instead of butter. I'm a big fan of baking with oil, especially when it's something that is prone to being a little (smack your lips here) dry. And she baked them at 400 degrees! I thought I might add a little sugar drizzle to the top, but honestly, they don't need it. I think Jaclyn has truly achieved the perfect blueberry muffin.

And here's the best news. They're very easy to make. As with most muffins, you want to be careful not to over-mix the batter. It's so lovely that you can feel the air in it when you fold in the blueberries. Mine came out a bit more brown than hers (very likely because I used unbleached sugar), but they're absolutely delicious, not too sweet, and the crumb texture on the top is a lovely contrast to the soft, light muffin.


Dream Blueberry Muffins from Cooking Classy

1 3/4 cups all-purpose flour
2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup buttermilk
7 tablespoon vegetable oil* (measure 1/2 cup and remove 1 tablespoon)
1 large egg
2 tablespoons sour cream
1 1/2 cups fresh blueberries


Crumb Topping

1/3 cup all-purpose flour
1 1/2 tablespoon granulated sugar
2 1/2 tablespoon chilled butter, diced
1 1/2 tablespoon Raw sugar

Make the topping first. In a food processor, combine the flour, white sugar, and chilled butter. Pulse to combine. It should be fluffy. If you over-pulse, it will become dense. Keep it fluffy! Pour into a small bowl and whisk in the raw sugar. (Jaclyn makes a point that it must be RAW sugar.) Set aside.

Mix together the flour, baking powder, baking soda and salt in a bowl. In another bowl, whisk together the sugar, buttermilk, oil, egg and sour cream. Whisk together for about one minute.

Can you see the air in the batter?

Gently whisk the dry ingredients into the wet ingredients, taking care not to over-mix. It will be a little bit lumpy. Fold the blueberries in with a spatula. Line a muffin tin with 12 cupcake liners and divide the batter evenly. They will fill to the very top.


Let the muffins rest for 10 minutes. Meanwhile, preheat the oven to 400.

After 10 minutes, sprinkle the topping over the muffins. Bake for 19-23 minutes until a cake tester comes out clean. They should be light golden.


Cool a few minutes in the muffin tin before moving to a rack to cool.