It's mostly my job to read bed time stories to kids (I like reading almost any kind of books while Mr. D doesn't). My kids adore story time before going to bed. Both kids read books on their own, too. Especially Remi reads a few-hundred-page chapter books (he is reading Lightning Thief these days). Still they get so upset when they have to go to bed without a bed time book either because dinner finishes too late or they are grounded. We've been ranging over the Canadian Flyer series. They are great fun stories with lots of information. Transported back through time on an antique red sled, two friends experience the various parts of the country at a fascinating point in history, from facing with dinosaurs, Vikings, to voyaging on Titanic.
Each book is about 80 pages long, and brings you to a great adventure and also a food, such as sourdough biscuits and blueberry muffins.
We read "Yikes, Vikings!" a couple of weeks ago, in which Emily and Matt, the main characters in the book, gobbled up blueberry muffins what Emily's mom made. That's when kids asked me to make blueberry muffins, which quite surprised me since Pablo rarely asked for blueberry muffins. But! blueberry muffin is one of my very favorite muffins. So, I made it the very next day, on Sunday morning.
There are thousands of blueberry muffin recipes out there, but I like this recipe very much. When you have a bite of this muffin, you will taste that sensation of blueberries bursting in your mouth.
I'm pretty sure I got this recipe from Martha Stewart food, but I can't quite locate the recipe. It has been long time since I started to use this recipe already a few years ago. Sorry for that I can't find the original recipe.
It's adapted, and modified according to my taste.
Here goes the recipe:
2 cups all purpose flour
2 cups fresh blueberries
1/2 cup unsalted butter, very soft
2 eggs, room temperature
1/2 cup whole milk
(I use half-n-half(10%) cream sometimes)
3/4 cup sugar (I use only 1/2 cup)
1 teaspoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
2-3 tablespoons flour, to coat blueberries (optional)
1. Preheat oven to 375 degrees Fahrenheit (190C)
2. Line muffin tins with liners
3. In a bowl, combine flour, 3/4 cup sugar, baking powder, and salt. Then, dry ingredients are ready.
4. Coat washed and pat-dried blueberries with 2-3 tablespoons flour. This step will prevent blueberries to sink to the bottom of the muffins.
5. In another bowl, whisk butter, eggs,and milk. Now, wet ingredients also are ready.
6. Add wet ingredients into dry ingredients and mix until well combined.
7. Fold in blueberries.
8. Divide batter evenly among lined tins.
9. Bake until light golden, about 30 minutes.
10. Cool in pan 10-15 minutes.
Remove from pan; transfer to wire rack, and let cool completely.
I am confident that this is one of the most fruity muffins you've ever had. Also, it's very easy to make. As I always say, muffins are the easiest thing to bake.
Moist Blueberry Muffins