I don't think I could ever grow tired of good blueberry muffins. Simple in concept and creation, the blueberry muffin best captures the happy mélange of tart and sweet - fresh fruit bursts in between bites of moist, satisfyingly dense cake. Pair with a cup of rich French press coffee and the flavor balance could not be more complete.
This weekend I was in downtown Philadelphia at a local market and found a pound of berries for an irresistible bargain. These were ideal - small in size, sweet in the middle with crisp skins that added the perfect amount of tang. Blueberries are in their peak this time of year. Seek firm berries that are not too large.
It had been a while since I had whipped up a batch of muffins - I forgot how simple they really are. Ideal for a quick breakfast or afternoon coffee break, these muffins also freeze well, but you'll most likely have no problem polishing off the whole batch!
The recipe below features didi davis food Lemon Sugar. I love the way this sugar gently melts atop the muffin as baking occurs; the result is a gratifying muffin with a crisp, sweet top, followed by the subtle yet complex tartness of hand zested lemon.
Makes 12 muffins
2 cups flour
¾ cup sugar
½ tsp salt
2 tsp baking powder
¾ cup milk or half and half
1-2 tsp vanilla
1 stick butter, melted
2 cups fresh blueberries
didi davis food Lemon Sugar
Preheat oven to 400 degrees. Mix flour, sugar, salt and baking powder together in a bowl, making a well in the center. In a second bowl, whisk together milk, eggs, and vanilla. Add melted butter to this mixture, stirring quickly. Pour into the well of dry ingredients and stir together with a spoon, adding the blueberries.
Pour batter into greased muffin pan. Sprinkle muffin tops liberally with didi davis food Lemon Sugar. Bake 20-25 minutes or until golden brown.