Sunday, March 11, 2012

basic muffins

My pantry and frig are ALWAYS stocked to make anything. I have on hand basic staples for baking - eggs, butter and milk in my frig, and some sort of frozen fruit in my freezer. The base of these muffins can be made with everyday staples from your kitchen and the blueberries can swapped out for your favorite mix-ins.

I found this recipe many moons ago from Martha Stewart"s Everday Food magazine. If you want blueberry muffins in a hurry, this recipe is for you!!!

Basic Muffins
makes 12 regular muffins or 8 jumbo ones

1 1/2 sticks unsalted butter, melted and slightly cooled ***I know this sounds like A LOT of butter. It's technically one tablespoon for each muffin.***
2 large eggs, at room temperature
1/2 cup milk
1/2 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt

1 1/2 cups blueberries - fresh or frozen
zest of half a lemon ***My addition and optional.***
turbinado sugar for sprinkling ***Turbinado sugar or raw sugar are those brown little packets from your local coffee shop. Just snag a couple extra packets the next time you grab a cup-a-joe.***

Preheat oven to 375˚. Line your muffin tin with paper cupcake liners or brush with melted butter and dust with flour. Set aside.

***You can also cut out large squares of parchment paper and press them into the muffin tins. Or you can buy them pre-cut and pre-formed online.***

In a small bowl or measuring cup - mix together melted butter, eggs, milk and vanilla. ***If you're using lemon zest, add into wet ingredients.***
In a large bowl - whisk together flour, sugar, baking powder and salt.
Add wet mixture to dry ingredients. Gently fold/mix until moist. Do not over mix. Add in your desired mix-ins. ***Here is where you add your blueberries.*** Gently fold.
Using a large cookie scoop, divide evenly into your prepared muffin tin. 

***Sprinkle with turbinado sugar for added texture and crunch. I've also dotted mine with more blueberries.***

Bake for 15 - 20 minutes.
Remove muffins from their tin and cool slightly. Serve warm.

Corn Muffins - reduce flour to 1 cup and add 3/4 cup of cornmeal and 1/3 cup fresh or frozen corn kernels (optional).
Berry Muffins - fold in 1 1/2 cups blueberries, raspberries, or chopped strawberries.
Cherry Pecan Muffins - fold in 3/4 cup chopped pecans and 3/4 cup dried cherries.
Chocolate Chip Muffins - reserve 1 tablespoon of flour from the recipe to toss with 3/4 cup mini chocolate chips. Fold into batter. the flour prevents the chips from sinking to the bottom.
Other yummy mix-ins - 3/4 cup chopped banana and 1/2 cup walnuts. 1/3 cup of peanut butter and dollops of raspberry jelly on top before baking. 1/2 teaspoon cinnamon and 3/4 cup chopped apple.