I don't have a good recipe for blueberry muffins so I decided to reinvigorate My Year of Brethren Food Project and started thumbing through my grandmother's Inglenook Cookbook. I didn't find a recipe for blueberry muffins, but I came across a recipe for "Breakfast Muffins" and decided to use it as a starting point. After all, I had lots of blueberries in the fridge and if I messed this up, I had plenty more to try again.
It took two attempts to come up with a blueberry muffin that everyone liked. In the end, I came up with something that was a cross between what we know as a muffin and a scone. My Brethern Blueberry Muffins have the texture of a biscuit, but they're much sweeter. Sounds like a scone, right? But they're also a little lighter than a traditional scone and less crusty because I bake them in muffin tins. And I top them with cinnamon sugar so I don't have the heart to call them "scones". I don't want to get hate mail from Brits who say that my recipe is nothing like a scone. They are at best somewhat scone-like, but we think they're pretty good.
|Brethren Blueberry Muffins cooling on my kitchen counter, 2011.|
Brethren Blueberry Muffins
by Susan Lutz
Recipe makes 12 muffins
- 1 egg
- 1 cup whole milk
- 3 tablespoons sugar
- 1/8 teaspoon salt
- 1 tablespoon baking powder
- 2 cups all-purpose flour
- 4 tablespoons butter (melted and cooled)
- 1/2 cup blueberries (or more to suit your taste up to 3/4 cup)
- 3 tablespoons turbinado (raw) sugar for topping
- 1 teaspoon cinnamon for topping
- Melt butter and let cool to room temperature.
- Lightly beat one egg and add milk and sugar to combine.
- Sift together salt, baking powder, and flour and place in a medium sized bowl. Slowly add egg/milk mixture to dry ingredients and stir.
- Gently add melted butter and blueberries and stir gently until just combined.
- Add paper muffin liners, also called baking cups, to muffin tins. (The muffins tend to stick to the muffin tins without them.)
- Fill paper lined muffin tins three-quarters full of batter.
- In a small bowl, mix turbinado (raw) sugar and cinnamon until combined.
- Sprinkle cinnamon-sugar mix on top of each muffin.
- Bake muffins in a preheated 350 degree oven for 20 minutes.