Tuesday, July 14, 2009

Simple Blueberry Muffins

We've just started blueberry season here and scored ourselves half a flat of organic beauties at the farmers' market. Though in some ways it seems a shame to cook such wonderful gems, it's hard to beat a good blueberry muffin. There are tons of good recipes out there and this one is not going to set the world on fire with its innovation. But if you're looking for a good-tasting, easy recipe (that would be fun to make with kids, if you're so inclined), this one works for us. I got the original recipe out of or that infamous Betty Crocker (or was it Better Homes and Gardens) cookbook whence came the Snickerdoodles and Russian Teacakes recipes, but I've made a few modifications over the years, mainly because I increased the batch due to the fact that my muffins must be bigger than the recipe-writer's.

I don't health-food these up too much. If you want to throw in flaxseed or wheat germ or cornmeal, go ahead.

This recipe also works brilliantly with huckleberries, the tart and translucent relative of the blueberry. You can use either the purple or the red kind.

INGREDIENTS
2 eggs
1 c. milk
1/4 c. vegetable oil
2 1/4 c. whole wheat pastry flour
3/4 c. organic evaporated cane juice sugar
1 TBSP baking powder
3/4 tsp salt
1 1/2 c. fresh or frozen blueberries (I never bother to thaw first if using frozen)

DIRECTIONS
  1. Make sure oven rack is in the center and preheat oven to 400 degrees; prepare a muffin tray
  2. Stir together the flour, salt and baking powder in a medium bowl and set aside
  3. In a large mixing bowl, beat the eggs lightly
  4. Add the milk and the vegetable oil, mixing well after each addition
  5. Stir in the sugar and beat until well mixed
  6. Add the dry ingredients you'd set aside and stir until the batter is just moistened
  7. Fold in the blueberries
  8. Distribute the batter evenly into the muffin cups and place in the oven
  9. Bake for 20-25 minutes or until the muffins are well-risen with a nicely golden cap
  10. Serve warm (we like to reheat leftovers in the toaster oven--they also freeze well)

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