Warm Cinnamon-Spiced Blueberry Muffins

And here’s another I thought was in the Land of the Lost!

Done

ROAD TRIP!!

Nothing better than a ROAD TRIP with a dear friend!

Heading out of New York and up to Cape Cod. Yippeeee! 12 days of uninterupted peace and joy, good food, lots of laughs, and no work.

NOTE: I came back armed with many new blog posts, a few I’ve posted already, a few more to go, as I’ve been experimenting on my favorite (and most appreciative) ginny pig!

But wait! There has to be a downside, doesn’t there? Well, yes, actually, a downside. A 5 1/2 hour trip starting at 7:00 in the morning!

Food! We need food! No road trip is complete without good music, laughter, something to munch on. It has to be hand held, preferably sweet, and yummy.

I have a favorite blueberry cake from The Weekend Baker by Abigail Johnson Dodge – the warm cinnamon-spiced blueberry cake. Cake won’t work, especially for the driver. I wondered if these could be transformed into muffins. Muffins would be perfect for the ride.

Let’s see what happens ….

  • 1-1/3 C all-purpose flour
  • 3/4 t baking powder
  • 1/4 t baking soda
  • 3/4 t ground cinnamon
  • 1/4 t table salt
  • 6 T butter, at room temperature
  • 1 C granulated sugar
  • 2 large eggs
  • 1 t pure vanilla extract
  • 2/3 C sour cream

Topping:

  • 3/4 to 1 C blueberries (no more), rinsed and well dried
  • 3 T granulated sugar
  • 1 T all-purpose flour
  • 1/2 t ground cinnamon

Position an oven rack on the middle rung.  Heat the oven to 350 degrees (180 C).  Lightly grease and flour the bottom and sides of a standard muffin/cupcake tin – even if it’s non-stick.

NOTE: I used Baker’s Joy.

In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, and salt.  Whisk until well blended.

In a large bowl, combine the butter and sugar.  Beat with an electric mixer (a stand mixer fitted with the paddle attachment or a handheld mixer) on medium speed until well blended.  Add the eggs one at a time and beat just until blended.  Add the vanilla with the second egg.

Using a rubber spatula, fold the dry ingredients into the butter mixture in 3 batches alternating with the sour cream, beginning and ending with the dry ingredients. Scoop the batter into the prepared muffin tin.  Bake for 10 minutes.

As soon as you put the tin in the oven, make the topping.  In a small bowl, combine the blueberries, sugar, flour, and cinnamon.  Mix the ingredients together with a fork, lightly crushing the blueberries.

Adding blueberries

After the cake has baked for 10 minutes, sprinkle the topping evenly over each of the muffins, about a tablespoon on each.

NOTE: They slip around and off a little bit. Do your best to get them to stay center-ish.

Continue baking until a toothpick or cake tester inserted in the center of the muffins comes out clean, about 20 minutes longer.

Transfer the muffin tin to a rack to cool for 10 minutes.  Run a knife around the inside edge of each muffin to loosen them. Remove from tin.

Serve warm or at room temperature, or on 95 going 70.

Store cooled muffins in an airtight container and store at room temperature for up to 5 days.

Enjoying

NOTE: As muffins these worked out really well. The topping does better on the cake. The wide cake surface helps them sink a little bit into the cake. I need to put them on top soon before the muffins set too much. Next time, I’ll put the topping on sooner than 10 minutes, and hopefully that will help them sink and stay on the muffins better. All in all, though, the conversion from cake to muffins was great and these were yummmmmm.

Blythe Danner’s Blueberry Muffins

 

I love blueberries. I like them in everything and on anything. It makes me sad that blueberry season is so relatively short.

BLueberries freeze beautifully, so there are always bags of frozen blueberries in the freezer so I can have a little bit of blueberry sunshine all year ’round.

While thumbing through My Father’s Daughter – a surprisingly terrific cookbook by Gwyneth Paltrow – I came across this recipe for Blyth Danner’s Blueberry Muffins. This had to be the first recipe I tried from this book!

I changed a few things in the recipe to make it my own.

  • 1 stick unsalted butter, melted and cooled
  • 2 large organic eggs
  • 1/2 C whole milk
  • 2 C unbleached all-purpose flour
  • 3/4 C plus 1 teaspoon granulated sugar
  • 2 t baking powder
  • 1/2 t kosher salt
  • zest from 1 lemon
  • 2 1/2 C fresh blueberries, rinsed and dried

 

NOTE: I added lemon zest in. I love the brightness it brings to everything and blueberries and lemons are natural partners in goodness!

Preheat the oven to 375ºF. Line a 12 cup muffin tin with paper liners or spray well with cooking spray.

NOTE: I opted for the cooking spray. I hate the added hassle of trying to get the liners off!

In a large bowl whisk the cooled butter, eggs and milk until everything is incorporated. In a separate bowl whisk the flour, 3/4 cup of sugar, baking powder and salt.

Pour the butter mixture into the dry ingredients and stir everything together until the batter is smooth and creamy.

Fold in the blueberries.

Fill each muffin cup about 1/2 full, dividing the batter evenly amongst all 12 cups. Sprinkle the muffin tops with the remaining teaspoon of sugar. Bake them for about 25 to 30 minutes, or until a cake tester comes out clean.

NOTE: I used demerara sugar to sprinkle the top. I love the extra little crunch and sparkle it gives!

These were SO good and so quick to come together. They were light and fluffy and chock full of blueberries. The batter was thick enough that the blueberries did not sink to the bottom. This may need to become my go to blueberry muffin recipe!