Brian and I have had a lot of guests stay with us this summer, and breakfast treats are often a must. We usually pick up a small package of muffins (or bagels) from the nearby grocery store, which is perfect when we are both too lazy to make something 🙂
In any event, my Aunt and two younger cousin’s were in town recently and she brought us a lot of produce from her farm. Including an entire freezer-size Ziplock bag full of fresh, organic blueberries. We only ate a small fraction of them, so we ended up with a ton of leftovers. I’m not sure who in their right mind would let a giant bag of organic blueberries go bad (shoot…that sh*t expensive!) so I froze half….and then proceeded to make a monster batch of blueberry muffins with the other half.
I used Joanne Chang’s recipe and it’s from her cookbook flour. I’ll be honest in that I am torn between my mamma’s recipe and Joanna Chang’s recipe, but both are amazing! I went with Joanne’s because I wanted to try something different. Her muffins are a little less sweet, which I like. [I want a muffin that tastes like a muffin….not a piece of cake :)].And it’s always good to avoid a lot of the excess sugar and other processed junk, which is often found in the store-bought kind. Anyway, her recipe is below in case you want to try these muffins yourself!
What You Will Need:
3 and 1/4 cups of unbleached all-purpose flour
1/2 teaspoon baking soda
4 teaspoons baking powder
1/2 teaspoon Kosher salt
2 eggs + 1 egg yolk
1 and 1/3 cup of sugar
1 and 1/4 sticks of melted butter
1 cup of milk, at room temperature
1 cup of creme fraiche, at room temperature (*I used a vanilla bean creme fraiche- so good!)
2 teaspoons vanilla extract
2 – 2 and a 1/2 cups of blueberries
- Pre-heat oven to 350 degrees F. Then coat a muffin pan with butter, cooking spray, or paper liners.
- In a large bowl, sift (or mix) together your dry ingredients (flour, baking soda, baking powder, and salt).
- In a separate bowl, whisk together the eggs and egg yolk until combined. Then add the sugar, butter, milk, creme fraiche, and vanilla.
4. Pour the wet ingredients into the bowl with the dry ingredients and gently fold them together using
a rubber spatula. Then slowly add the blueberries.
5. Spoon the mixture into the muffin pan so that it fills the cups to the rim.
6. Bake for 30-40 minutes or until the muffins start to turn a golden brown.