It's blueberry season! The succulent little guys are popping out everywhere. What more classic way to use them than to bake blueberry muffins (never mind that it was ninety-three degrees in Seattle today--I had a hankering)?
This recipe is adapted from one found in Gourmet. It's rich and buttery and melts over your tongue from the first bite to the last.
Rating: Truly 1/2 assed (Simple, but not ridiculously so)
Here's what you need and how you do it
6 Tablespoons butter or margarine
1/2 cup milk
1 large egg
1 large egg yolk
3/4 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/4 cup whole wheat flour
3/4 cup sugar
1-1/2 teaspoon baking powder
3/4 teaspoon salt
2 cups blueberries
Preheat oven to 375 degrees.
Melt butter or margarine in a pan over medium-low heat. Whisk in milk, egg, egg yolk and vanilla until well combined.
In a bowl, mix flour, sugar, baking powder and salt. Add butter/milk mixture and stir until just combined. Gently fold in blueberries.
Bake 18 to 20 minutes.
Makes about 1 dozen muffins.
For a printable version of this recipe, click here.