Blueberry Muffins

I looked through my archives and was surprised to see I hadn't posted this standard recipe in my repertoire. I made these yet again on Sunday morning using frozen blueberries. Something about pulling last summer's bounty out of the freezer makes it a little easier to wait for the first downtown Farmers' Market. It's a standard muffin recipe from the Good Home Cookbook. I made one change: I used whole wheat pastry flour instead of all-purpose flour.

Blueberry Muffins

2 cups whole wheat pastry flour

2 teaspoons baking powder

1 teaspoon salt

1/4 cup (1/2 stick) butter, softened

1 cup sugar

2 large eggs

1/2 cup milk

1 teaspoon vanilla extract

2 cups fresh or frozen blueberries

1. Stir together the flour, baking powder, and salt. Set aside.

2. Beat the butter and sugar in a medium bowl until creamy. Beat in the eggs, one at a time, then beat in the milk and eggs until well combined.

3. Add the flour mixture and stir just until moistened. Fold in the berries.

4. Preheat oven to 350. Divide muffin batter evenly among twelve muffin cups.

5. Bake for 25 to 30 minutes or until golden brown.

Serve! These are delicious. I'm sure I don't need to mention that they go well with coffee.

The Good Home Cookbook, edited by Richard Perry, has been on the market for several years. I got my copy to review when I was a fairly new blogger. Since then it has become my go-to cookbook for many recipes, most notably muffins. I enjoy reading the little bits of baking and cooking lore included with the recipes themselves. The blueberry muffin recipe notes that wild blueberries are popular with bakers because they're slightly smaller than the commercially cultivated fruit. Interesting, isn't it?

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