Monday, October 6, 2008
I am trying to get myself on some kind of system here so Mondays will be favorite recipe day, please feel free to share yours. These are the best muffins I ever had,
the extra sugar added on top makes them crunchy. I also like to use old griswald baking pans which are fun to collect and make me feel like I am baking in 1940! This recipe goes back to the 1930's. They are sweet, but not to sweet and can be eaten right out of the oven or cooled. I had some mom friends over for coffee on Friday and baked these while they were there and served them warm. Delicious!
Adena's Blueberry Muffins
1 stick soft unsalted butter
1 1/4 cups sugar (more for tops)
1/2 teaspoon salt
2 large eggs (room temp)
2 cups bleached flour
2 teaspoons baking powder
1/2 cup buttermilk
1 pint blueberries or rasberries (fresh)
Line the pan with paper baking cups. Coat the top of the pan with butter to prevent overflow sticking. Preheat oven to 375 and set rack at the middle level.
Cream the butter with sugar and salt by hand or with an electric mixer. (I use my kitchenaid, which was a great investment) Mix until light. Beat in eggs one at a time until smooth. Mix the flour and baking powder together well and stir into the batter alternating with the buttermilk. Crush a quarter of the berries into the mix. Spoon the batter into the muffin pan 3/4 of the way. Drop the rest of the berries in each cup. Sprinkle the tops with sugar. Bake for about 30 minutes until well risen and golden. cool about 10 minutes in pan.
Storage: Keep the muffins loosely covered at room temp. the day they are baked. After that, they can be individually wrapped in saran and frozen. Enjoy!