Sunday, July 24, 2016

Rosie Makes Blueberry Muffins.

Lately, I've been baking a lot of pastries.
Berry tarts, galettes, pies, something else I can't remember, and today,
 Youngest Hawthorne walked in and mentioned
something about could I make some blueberry muffins.
 Mr. Hawthorne and I had just gone to Foodlion today,
AFTER 12 o'clock,
(Damn Blue Laws.)
and had come home with blueberries,
so, yeah, Boy, that's doable.
And, you're welcome.

Blueberry Muffins
2 cups flour
2 tsp baking powder
3/4 tsp salt
1 stick unsalted butter, softened
1 cup sugar
2 eggs
2 tsp vanilla extract
1/4 tsp almond extract
1/4 cup skim milk
1/4 cup heavy cream
2 cups blueberries
turbinado sugar for sprinkling

Heat oven to 375°.
Line a 12-cup muffin tin with paper liners.
Spray the pan and liners with non-stick cooking spray.

In a small bowl, whisk together the flour, baking powder, and salt.
In the bowl of an electric mixer, 
beat butter and sugar for about 2 minutes.
Add eggs, one at a time,
scraping down the sides of the bowl,
beating well after each addition.
Beat in extracts.
Gradually add flour mixture, 
alternating with milk mixture,
beating on low to combine.
Gently fold in berries.
Scoop batter into prepared muffin tins
and sprinkle turbinado sugar over tops of muffins.
Bake about 30 minutes, until lightly golden
and a toothpick comes out clean.
Let muffins cool in pan for about 10 minutes,
then transfer to a rack to cool completely.

I forgot to sprinkle with turbinado sugar before I baked.
I don't think my muffins were compromised.


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