Blueberry Muffins

My mom is my recipe tester.  Isn’t that sweet of her?  Even though she doesn’t like to buy special-sized pans that take up space in her already overflowing kitchen, she does it for me.  Thanks, Mom!  Love you! 

My mom testing my recipes benefits you in two ways.  One:  I live in the country and I have a propane stove.  It’s nice to have someone in the city with a regular stove to test my cooking temperatures and times.  Another reason it’s a good idea to get my mom to test my recipes is because she’s the authority on all things Southern.  Although I was born and raised in Texas and didn’t move to northern California until I was 22, there are still some Southern things that have escaped me.  I read the other day about Texans putting shredded cheddar cheese on top of canned peaches and pears.  I’d never heard of such a thing.  I called my mom to confirm and got a resounding “Yes!  It’s delicious!  Try it!”  This was followed up by a call from my dad asking if I was sure I was from Texas.  So maybe I’ve been a little California-ized lately.  But that’s not a bad thing.  Both Texas and California are known for good food.  Texas is known for rich, caloric, and delicious food, while California is known for fresh, local, lighter cuisine.

My mom requested blueberry muffins for two.  And today, I’m giving it to her.  Thanks for everything, Mom.  I hope you enjoy ‘em! 

Blueberry Muffins
 
Makes 4 muffins.
Ingredients
  • ¼ cup + ⅓ cup unbleached flour
  • heaping ½ teaspoon baking powder
  • ¼ teaspoon freshly grated nutmeg
  • pinch of salt
  • 4 tablespoons unsalted butter, softened
  • ⅓ cup sugar
  • ¼ teaspoon lemon zest
  • 1 egg white (from 1 large egg)
  • ¼ cup low-fat buttermilk
  • ⅓ cup fresh blueberries
  • 1 teaspoon unbleached flour
Instructions
  1. Begin by preheating your oven to 400°. In a standard muffin tin, line 4 muffin cups with liners.
  2. In a small bowl, stir together with a fork the ¼ cup plus ⅓ cup flour, baking powder, nutmeg and salt. Set aside.
  3. Now, in a medium bowl, cream the butter, sugar and lemon zest. Beat this mixture very well to incorporate plenty of air into the batter. I’d say 3 minutes should do the trick.
  4. Next, add the egg white and continue beating. Then add half of the flour mixture, beating lightly before stirring in half of the buttermilk. Add the remaining half of the flour mixture followed by the remaining buttermilk. When this mixture is fully incorporated, stop mixing! Don’t overmix!
  5. Next, toss your clean, dry blueberries with 1 teaspoon of flour, then stir them gently into your batter. Divide the batter evenly between the muffins cups and bake for 19-22 minutes. Enjoy!

Comments

  1. says

    Oh yum! I have been craving blueberry muffins but didn’t want to make a whole pan (because I would eat them all). :) Can’t wait to try these out. Sounds like they have been tested by an expert! Way to go Mom!

    :) Rachel

  2. says

    I love shredded cheese on pears…hahaha… my mom and her family are from Mississippi and they did that all the time. It’s funny that you missed out on that, yet I ate it while growing up in Idaho.

    I came by to see if you had a smaller version of cornbread muffins. Maybe I’ll adjust the ingredients and use your measurements here. What do you think? You’re the queen of downsizing :)

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