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
- 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