Blueberry Muffins

I usually would never make blueberry muffins right now because I have never made any pastry with frozen berries. I always wait until they are in season and oh boy is it a long wait. However, I have been following a great blog called The Hungry Housewife and she introduced me to the yummy frozen wild Maine blueberries. So I bought a huge bag at Costco and decided to give them a try. Well she was absolutely right they taste just as good as the fresh ones. Next I will have to try them in pancakes. 

I chose these because I love how they are mini and to me have the best flavor

As you know from previous post, I am in love with Williams Sonoma's muffin cook book. This is where I got the recipe and I have yet to make one I don't like. Give them a try and let me know what you think. 

For the topping

1/4 cup all purpose flour

2 Tbs each granulated sugar and light brown sugar

1/4 tsp cinnamon

2 Tbs cold unsalted butter Cut into small pieces

For Muffins

7 Tbs unsalted room temperature butter

3/4 granulated sugar

2 large eggs

2 1/4 cups all purpose flour

4 tsp baking powder

1/2 tsp salt

1 cup milk

1 1/2 tsp vanilla extract

1 1/2 cups blueberries frozen

Directions

Preheat the oven to 375 degrees. Grease 12 standard muffin cups with butter or butter flavored nonstick cooking spray

To make the topping, stir together the flour, sugars, and cinnamon in a small bowl. Using a pastry cutter or your fingers, cut or rub the butter into the dry ingredients just until coarse crumbs form. Alternatively, combine the dry ingredients and the butter in a food processor and pulse just until coarse crumbs form. (I did it all with pastry cutter)

To make the muffins, in a bowl using and electric mixer or medium speed, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition until blended into the butter mixture. 

In another bowl, stir together the flour, baking powder and salt. Add the dry ingredients to the butter mixture in a 2 increments, alternating with the milk and vanilla. Stir just until evenly moistened. the batter will be slightly lumpy. Using a large rubber spatula, gently fold in the blueberries just until evenly distributed, no more then a few strokes. Take care not to break up the fruit. Do not over mix. 

Spoon the batter into each muffin cup, filling it level with the rim of the cup. Sprinkle each muffin with some topping. 

Bake until golden, dry and springy to the touch, 20-25 minutes. A toothpick inserted into the center of the muffin should come out clean. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins. Serve warm or at room temperature. 

I'm going to make them mini size for Brody's class next week. I will let you know how they turn out.