In The Dominion Post’s ongoing Wednesday feature, Quarantine Kitchen, we highlight dishes prepared by readers, staffers and chefs at our local restaurants, in an effort to keep us connected through food.
In today’s delectable delivery, we bring on the berries with a recipe for blueberry muffins overflowing with fruit.
Grethe Myles said the explosion of berries is exactly what makes these muffins a favorite in her house.
“Most muffin recipes have far fewer berries, as does the original Fannie Farmer,” she said. “We like the extra berries.”
Another thing Myles likes about this method is one can use either fresh blueberries, or berries they’ve frozen. So if you go out picking, you can make a batch with your fresh berries, and freeze some of your spoils for another round of delicious treats later.
You can also store already-made muffins.
“The muffins freeze well, too, and can be pulled out, cut in half and toasted,” Myles said.
She had a couple other useful tips to share, as well, to help maximize your muffin game.
“I use a hand mixer,” she said. “A stand mixer seems cumbersome for something so simple.
“This recipe was doubled from the original, which was only for a dozen. It’s no more trouble to make two dozen.”
More muffins for everybody — always an excellent motto.
BLUEBERRY MUFFINS
Makes 24 muffins
Use fresh blueberries or freeze to use later.
To freeze, spread unwashed blueberries in a single layer on a cookie sheet. When frozen, store them in a sealed plastic bag and return to the freezer. Before baking, put the blueberries into a colander and rinse. They will refreeze together in a lump, but can be easily shaken loose (smack the colander a few times) before adding to the batter.
4 cups white flour
2 tablespoons baking powder
1 teaspoon salt
1 cup sugar
2 eggs
2 cups milk
1/2 cup melted butter (1 stick)
3 cups blueberries
Turbinado sugar (“Sugar in the Raw”), optional
Heat oven to 375 degrees. Spray cooking oil into two muffin tins.
In a large bowl, stir together the flour, baking powder, salt and sugar. Blend eggs and milk together, then pour into dry ingredients. Mix slightly. Add melted butter. Mix until just blended. Fold in the blueberries.
Fill the tins as equally as possible. Sprinkle about 1/4 teaspoon turbinado sugar on top of each muffin for a crunchy top after baking.
Bake for about 20 to 25 minutes, until tops are golden brown. If using frozen berries, baking time may have to be extended.
Adapted from The Fannie Farmer Cookbook
