blueberries are here! well, so they've actually been available at the sf farmers' market for the last few weeks, but i didn't pick any up for myself (or anyone else for that matter) until this past saturday.
last week's breakfast muffins worked out so well that i decided to make another batch for this week as well - but blueberry instead of carrot. there's a booth along the outside of the sf farmers' market called triple delight blueberries that i've seen for the last few weeks. i decided this was as good a place as any to buy the all-important ingredient to my precious blueberry muffins. i mean, really, how can you go wrong getting blueberries from a farm that feels it can name its prized crop "triple delight"? either they were delusional or spot on... and either situation would provide solid entertainment (although one in a sort of sad way).
i took them home and, er, conducted a couple quality-control tests. ok, maybe several tests... ok, ok, maybe it was so many "tests" that it was a good thing i bought an extra pack of them as insurance... against, ahem well, MYSELF. [*embarrassed pause*] anyway, it turns out that this particular farm's harvest lasts for only about a month and a half, so it's a good thing i stopped by this weekend to get my blueberries on. and actually, i haven't seen blueberries at other stands (raspberries and strawberries, yes. blueberries, no), so if you happen to know if there are any to be found elsewhere at the sf farmers' market on saturdays, let me know!
below is a blueberry muffin recipe i found on epicurious. i used dark brown sugar instead of the light brown in the recipe (and less than called for), which i think gave them a nice caramel-y / butterscotch-y taste - two of my favorite flavs - added some vanilla, and used a lot more blueberries.
these particular muffins were super easy to make - i think i mixed these up and had them in the oven in about 10 minutes. for reals! i wouldn't lie to you about that. they took a lot less time to bake up than the recipe would have you believe - yet another example for why you should always check on the progress of whatever you're baking. recipe reflects the changes i made and the time i ended up baking them. enjoy!
Blueberry Muffins
3/4 stick unsalted butter, melted and cooled (I prefer Straus Family Creamery)
3/4 cup packed dark brown sugar
1/2 cup whole milk
1 tsp vanilla
1 medium egg (I use pastured eggs from Marin Sun Farms)
1 1/2 cups all-purpose flour
1 1/2 tsps baking powder
1 tsp cinnamon
1/2 tsp salt
10 oz blueberries
Preheat oven to 400°F. Place paper liners in a 12-cup muffin tin. In a small bowl, whisk first 5 ingredients until combined well. In a large bowl, whisk flour, baking powder, cinnamon, and salt in a large bowl. Add egg mixture to flour mixture and stir until just combined and then gently fold in blueberries.
Divide batter evenly among muffin cups; bake until golden brown and a wooden pick inserted into center of a muffin comes out clean, about 20 minutes. Cool muffins in tin for 5 minutes, then remove and cool completely on rack.
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