Muffins - the slightly less sweet version of the cupcake. It's perfection baked into a paper cup. What better way to celebrate a rainy Thursday than whipping up a batch of the best muffins. I found this recipe online this weekend while my family was here. I didn't have a muffin mix and was going to make something else when my mom asked me why I wasn't making them from scratch.Uh, I dunno. I usually rely on the muffin mixes with the tin of teeny tiny little blueberries (yum) and hadn't thought about making them from scratch. I found this recipe online and decided to try it. After making it, all I can say is
I'll never buy a mix again - EVER.
It was easy to make and easy to customize with your favorite flavor. This morning the Midge wanted chocolate chip muffins (she is a chocoholic) and I was craving blueberry with a strudel topping. I whipped up a batch of the batter and then spooned some into two bowls. Bridget mixed her swirly chocolate chips into hers and I mixed a handful of frozen blueberries.
Yum. Seriously yum. The chocolate chip muffins baked a little quicker than the blueberry but I just took them out and put the blueberry back in the oven for a few minutes longer. They are better than any mix I've ever bought. I only used about 1/3 of the mix and just put it in the fridge to make muffins another day.
Bridget's muffins turned out great. The swirly chips kept their shape but were gooey and melty when she ate them. Tonya got me hooked on this new food photography thing too and I think these pictures turned out pretty good.
We all love blueberries at our house and my favorite part about them is the soft, warm, gooey blueberry pockets. And of course, hot blueberry muffins are best with a pat of cold butter.
I also love blueberry muffins with a sugary top. It's a staple in the Ballou house and I'm proud to carry on that proud tradition!
Here is the recipe, I hope you all enjoy!
Ingredients:
- 1/2 cup butter, softened (plus 3 Tbsp. for the topping)
- 1 cup sugar (plus 6 Tbsp. for the topping. Raw sugar works great for the topping, it gives it a nice crunch texture and rich sweetness.)
- 2 eggs, beaten
- 1/2 cup milk
- 2 cups flour (plus 6 Tbsp. for the topping)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- muffin fillers: blueberries (fresh or frozen), chocolate chips, ect...
Preparation:
In a separate bowl, mix the butter, sugar and flour for the topping until combined and crumbly.In a medium mixing bowl, cream together butter and sugar. Add eggs and mix well; stir in milk. Combine dry ingredients and add to the mixture; stir to combine. Gently fold in blueberries or other filler. Fill greased muffin cups about 2/3 full.
Sprinkle tops with with a spoonful of the topping. Bake in a preheated 375 degree oven for about 20 minutes, or until lightly browned.
Makes about 12 muffins.
