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Blueberry Spice Muffins


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blueberry spice muffinsIt’s that time of year again! You know the time I mean – when the spring rains and the summer sun have teamed up to bring us blueberries. Blueberries are abundant over most of the country right now. If you don’t have your own bushes [and if you want to grow your own fruit, blueberries are a good place to start], there are lots of U-pick places, farm stands, and Farmer’s Markets ready to fulfill all of your blueberry dreams. And because they are relatively easy to grow, not only are blueberries widely available, the prices are usually quite reasonable. Perfect for a big bath of Blueberry Spice Muffins!

Muffins are a fast and easy way to make breakfast more special, so I like to have plenty of recipes on hand. Then, no matter what time of year it is, I am always prepared to whip up a batch. I have been working on my technique, because I haven’t been happy with the way they were coming out lately. I wanted nice, high domed tops, and mine always seemed to come out kind of short. Poking around the internet, I found a few strategies for making sure your muffins have the kind of dome I was looking for. I think I have to deem this a success, and I’m happy to share those strategies with you today – they are incorporated into this recipe.

You might think that the warm spices I used in these muffins are better suited to fall baking, but I believe they they pair very nicely with blueberries, making a nice balance for their sweetness. You can be quite flexible with the spices you decide to use, both to suit your own taste and to accommodate what you have on hand. Increase or decrease the amounts, leave a spice out if you’re not crazy about it, or add something else if think you will like it better. The one thing I have to have in mine is the cinnamon – gotta have that!preparing the muffins

Blueberry Spice Muffins
2 & 1/2 cups all purpose flour
2/3 cup granulated sugar
1 teaspoon ground ginger
1 & 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1 cup buttermilk, well shaken
2 large eggs
4 tablespoons butter, melted
1 teaspoon vanilla
1 cup blueberries

Preheat the oven to 425ยบ. Prepare a 12 spot regular muffin tin by lining with paper cups, or buttering very generously, set aside.
In a large bowl, whisk together all of the dry ingredients: flour, sugar, ginger, cinnamon, allspice, nutmeg, salt, baking soda and baking powder.
In a smaller bowl, or two cup measuring cup, whisk together all of the wet ingredients: buttermilk, eggs, butter and vanilla.
Using a rubber spatula, or large wooden spoon, fold the wet ingredients and the blueberries into the dry ingredients, taking care not to mix for too long. The mixture should still be a little on the shaggy-looking side, and a few bits of dry flour here and there are okay. Too much mixing at this point will make your muffins tough and doughy.
Divide the batter evenly in the muffin pan – I like to use a large ice cream scoop to make this easier.
Bake the muffins for 17 to 20 minutes, turning the pan from front to back a few times to ensure even baking. They are done when a toothpick inserted in a muffins comes out clean – check them in different places to make sure. Remove the muffins from the tin and place on a rack to cool.cooling blueberry spice muffinsServe them warm, with butter. Trust me, your breakfast will be extra-special with these little wonders on the table.buttered blueberry spice muffin


About

Donalyn is a long time food blogger - this is what she has to say about blogging for us: "My husband and I are blissful empty-nesters, enjoying the good life in rural Upstate NY. We grow a huge garden and are always looking for new challenges, the latest of which is brewing beer from our own home grown hops. My take on food is to use the freshest, most local food you can find and give it plenty of flavor. That is where The Great American Spice Company comes in. I've used their products for years, and I'm thrilled to be sharing some of our favorite recipes on their blog."
Donalyn's website: http://thecreeksidecook.com | View all posts by

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