Friday, February 15, 2013
.best-in-show blueberry muffins.
i kid you not. this is the absolute best blueberry muffin i have ever tasted in my entire life. an entire life of eating lots of blueberry muffins. best-in-show, blue ribbon, hip hip hooray good.
and more good news? they're easy to make. sift together your dry ingredients into a bowl (minus the sugar). i like to use mathematical terms any chance i get.
whisk together the wet ingredients, along with the addition of sugar.
distribute the bowl of dry ingredients to the wet ingredients and stir for a count of 4 +6.
plop in your fresh blueberries after subtracting 1/2 a cup of them to set aside.
stir this for a count of the square root of 9. i used big fresh blueberries and boy oh boy were they juicy. i hate that word, yet i still chose to use it. let's continue...
take some soft butter and butter your ugliest and most used muffin tin. you don't want to use liners. the butter adds to the muffin's success. remember, this is a best-in-show kinda deal here.
top your muffins with the remaining 1/2 cup of blueberries and multiply your delicious level.
divide your batter between the 12 muffin wells and pop these big ol' muffins in your pre-heated oven. the recipe calls for baking 20-25 minutes, mine were completely done at 17 minutes. SO, you might want to start around there and then check yours with a toothpick to avoid over cooking.
holy blueberroly! as soon as i easily slid the first muffin out of the tin, i begged it to taste as good as it looked.
a little pad of butter...
can i take a bite yet?
oh yes. oh very yes. seriously, this is the best blueberry muffin ever. i'm talking infinity kind of ever here.
best-in-show blueberry muffins
adapted from pioneer woman
what you need
3 cups minus 2 tablespoons flour
1 teaspoon baking soda
2 teaspoons baking powder
Heavy pinch of salt
Dash of Nutmeg
1 cup sugar
1/2 cup vegetable oil
1 generous cup plain, unflavored yogurt (throw in extra if you want)
2 cups fresh blueberries
Softened Butter, for muffin tins
what you do
Preheat oven to 385 degrees.
In a large bowl sift flour, baking soda, nutmeg, baking powder, and salt. Set aside.
In another large bowl whisk together sugar, oil, cap-ful of vanilla, egg, and yogurt. Add the dry ingredients and stir to a count of 10.
Add blueberries, reserving 1/2 cup, to mixture and stir 3 times.
Add mixture to well-buttered muffin pans. Sprinkle remaining berries on top and press down lightly.
Bake 20 to 25 minutes (my oven only took 17 minutes) and allow to cool completely. (which i have no patience for and immediately popped one in my mouth)