I had the pleasure of hanging out with Shannon early, early, early yesterday morning as she and the rest of the Flour Head bakers prepared the days freshly baked goods that were to be delivered to Three Rivers Market, Just Ripe and Butler & Bailey Market. What smelled even better than the baguettes were the blueberry muffins. Try these out in your kitchen and share your pics with us on Facebook and Twitter.
For the Batter:
6 TBl unsalted Butter, melted
1/3 cup whole milk
1 large egg
1 large egg yolk
1 tsp vanilla
1 ½ cup all-purpose flour
¾ cup sugar
1 ½ tsp baking powder
¾ tsp salt
2 cups fresh or frozen blueberries
Preheat oven to 375 degrees.
Melt butter in a small sauce pan over low heat. Remove butter from heat and allow the butter to cool slightly.
In a medium bowl, lightly whisk egg and egg yolk, then add milk, vanilla and melted butter. Whisk the wet ingredients until well blended.
In a separate bowl, with a whisk, mix together the flour, sugar, baking powder and salt. Add the wet ingredients to the dry ingredients. Stir with a wooden spoon just until the dry ingredients are moistened. Do not over mix. Gently fold in the blueberries.
Divide the batter evenly between 12 line muffin cups.
For the Topping:
2 Tbl unsalted butter, cut into small pieces
¼ cups all-purpose flour
2 Tbl sugar
In a small bowl, combine flour and sugar, until well mixed. Add cold butter, and rub mixture together between your fingers, until the mixture resembles coarse sand with some pea size pieces.
Top the muffins with ½ Tbl of topping mixture. Bake muffins for 25 – 30 minutes, or until a toothpick inserted into the middle of a muffin comes out clean.
Serve the muffins warm or at room temperature.
Makes 12 muffins.
