If you live in Toronto, you know it’s been a cool, rainy summer. The Girl and I have been baking a lot; she really enjoys it, and it’s one of the few things that seems to distract her from the Treehouse Channel.
I’m loving the big, luxurious vats of blueberries we’ve been bringing home from the local farmer’s market. Tiny little purple bites of pure deliciousness with the bonus gift of anti-oxidants and vitamins galore. Aside from the yummy factor, blueberries also hold a sentimental place in my heart: my home province of New Brunswick is overcome with blueberries during the month of August. It was not uncommon for there to be multiple roadside stands near my childhood home, selling homemade blueberry jam, pies, scones and syrups.
The Girl and I had success with this recipe for Blueberry Muffins, taken from my trusted Joy of Cooking. Here’s the recipe. Oh, and remember not to overmix the dry and wet ingredients – keep it to 20 seconds of mixing for supermoist muffins. Never mind the lumps – it all works out in the end!
Whisk together thoroughly large bowl:
2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1/4 teaspoon nutmeg
Whisk together in another bowl
2 large eggs
1 cup milk ( I used skim and it was fine)
2/3 cup brown sugar, packed
1/4 cup melted butter ( I used Becel margarine and it worked well)
1 tsp vanilla
Mix the wet and dry ingredients just until combined. Add 1.5 cups of blueberries. Pour into a greased muffin pan (for 12 medium muffins), and bake for 22 minutes at 375 degrees. Let them cool before removing from pan.