Recipe: Blueberry Muffins

From Martha Stewart's Baking Handbook

 

6 T unsalted butter, room temperature, plus more for tins
3 c  plus 2 T all-purpose flour
3 t baking powder
1 t salt
1 1/4 c sugar, plus more for sprinkling
1 large egg
2 large egg yolks
1 t pure vanilla extract
1 c milk
1 3/4 c blueberries

 

1.  Preheat the oven to 375 degrees. Butter large (3 3/4 inches) or small (2 3/4 inches) muffin tins, and set aside. In a large bowl, sift together flour, baking powder, and salt; set aside.

 

2.  In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until fluffy, about 3 minutes. Add egg, egg yolks, and vanilla; mix until well combined. Reduce speed to low; alternate adding reserved flour mixture and milk to mixer, beginning and ending with flour. Remove bowl from mixer; gently fold in berries by hand. Divide batter among muffin tins; sprinkle generously with sugar. Bake until light golden, about 45 minutes for large muffins, about 30 minutes for small muffins. Cool in pan 15 minutes. Remove from pan; transfer to wire rack, and let cool completely.

 

Yield:  6 large or 12 small muffins 

 

Notes: Martha's muffin cups must be much larger than mine.  I filled 21 muffin cups.  But I use the silicone muffin cups.  Some of them are regular-shaped and the others are heart-shaped, but it's been my experience that the heart-shaped ones hold as much (if not a little more) than the regular-shaped ones.  I didn't have baking powder, so I used the age-old half baking soda/half yoghurt substitute.  And, of course, I used Splenda instead of sugar.

 

Also, I don't have a food processor, so I was in the kitchen stirring forever.  I'm totally counting this as my workout today.