Blueberry Coffeecake Muffins

It felt like a long wait – in fact, it probably felt even longer to the hubs than it did to me – but after two weeks of unpacking and organizing frenzies, I finally had the energy to pull out my favorite stainless steel mixing bowl (it belonged to my mom before I talked her into giving it to me, it’s older than me and still gorgeous) and my best wooden spoon and dusted myself with a cloud of flour.  For my first messy baking in the new house, I decided to make muffins.  My parents were sleeping in the guest bedroom upstairs and I wanted them to wake up to delicious aromas wafting up from the kitchen.  (It didn’t hurt that I was up early enough to be dressed and ready for church with these muffins cooling on the countertop and a perfectly clean kitchen waiting for them when they got downstairs.  I love when I look like I have it all together!)

I wanted to do something a little creative, both to impress the parentals and also just because it had been weeks since I’d baked anything and I was itchy.  So I picked coffeecake muffins out of Martha Stewart’s Baking Handbook and did a little editing of my own.  The original recipe called for plums, but it’s obviously not plum season so I substituted frozen blueberries to great effect.  And, because I love the flavors of berries and almond together, I switched out the vanilla extract for almond extract.  You can certainly use vanilla, but the almond extract gave the muffins a wonderful, subtle almond flavor that worked very well with the blueberries.  Oh, and I also cheated a bit – instead of making my own cinnamon sugar, I used my cinnamon sugar blend from Penzey’s.  Martha would probably be mad at me, but whatevs.  I still felt like I was on top of my game (for once) and that’s what counts, right?

Blueberry Coffeecake Muffins

1 stick unsalted butter, melted
3/4 cup sugar
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
pinch of ground nutmeg
2 large eggs (room temperature)
1 teaspoon almond extract (or sub vanilla)
3/4 cup milk
1 pint blueberries, washed
cinnamon sugar

  • Preheat oven to 375 degrees Fahrenheit.  Prepare a muffin tin with liners or by greasing it with a cooking spray that includes flour (such as PAM for Baking or Baker’s Joy).
  • Whisk together the dry ingredients – flour, baking powder, salt, nutmeg and sugar – in a large bowl.  Set aside.
  • In another bowl, whisk together the melted butter, eggs, almond extract and milk.  Pour the wet ingredients into the dry ingredients and fold together with a silicone spatula or rubber spoon.
  • Fill the muffin cups halfway with batter – you should have plenty of batter left over.  Drop several blueberries atop each pile of batter.  Spoon remaining batter over the blueberries – but don’t cover them completely!  The blueberries are so cute peeking out of the muffins!  Sprinkle each muffin with cinnamon sugar.
  • Bake 18-20 minutes, until muffins are golden brown on top and a toothpick inserted into the center of a muffin comes out clean (or as clean as it can, since you’re dealing with cooked fruit here).  Cool on a wire rack for several minutes and serve warm.

Yield: Martha’s recipe says you get 10 muffins from this, but she must be using a bigger muffin tin than I am, because I got 12.

Source: Adapted from Martha Stewart’s Baking Handbook

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