Blueberry Muffins, How They Should Taste

Little Flower in Pasadena has always been a favorite cafe and bakery of mine and my sisters. We used to enjoy food and treats there when they both lived in Pasadena. While I don’t make it out there much anymore, I did buy the cookbook, and when my son requested blueberry muffins tonight, I thought to myself, let’s just see if the Little Flower cookbook has a recipe. Lo and behold, it did. While these didn’t look exactly how I thought perfectly-tasting blueberry muffins would, I took a bite and knew they were just right.

Here’s what you need:

3/4 cup plus 2 tablespoons white sugar, divided

2 eggs, separated

1/2 cup (1 stick) butter, at room temperature

1 teaspoon vanilla extract

1 1/4 cups plus 1 tablespoon cake flour

3/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup milk

3/4 cup frozen blueberries

Here’s what you do:

1. Preheat the oven to 350 degrees. Grease a regular muffin tin, or mini-muffin tin.

Bowl usage note: This recipe required called for a lot of mixing bowls, but I like to be economical about how much I get dirty, so the below will help you use the least amount of dishes possible. To plan, you will need the following, in this order: one little bowl, one big mixing bowl, one regular cereal bowl, a 2-cup measuring cup, and a tablespoon.

2. Separate your eggs, placing the yolks in the little bowl, and the whites in the bix mixing bowl.

3. In the big mixing bowl, use an electric mixer on high speed to beat together 1/2 cup sugar with the egg whites until they are stiff and glossy (a few minutes). Transfer the egg whites to the cereal bowl.

4. In the big mixing bowl, beat together the butter with the remaining sugar until pale. Add the egg yolks and vanilla, and mix to combine.

5. In the measuring cup, stir the 1 1/4 cups flour, baking powder, and salt.

6. To combine the batter: beat 1/3 of the flour mixture into the butter mixture, then add half of the milk (4 tablespoons). Repeat again. Then finish with the last of the flour. Finally, gently fold in the egg whites.

7. Fill your muffin tins 3/4 of the way.

8. In the measuring cup, mix your blueberries with the last tablespoon of flour. If doing mini-muffins, place 2-4 blueberries on the top of each muffin. If doing regular sized, place more. (The cookbook said they would “sink” while baking. I didn’t find that mine sank very much, but they were still perfectly placed.)

9. Bake your muffins. If mini-muffins, start checking them at 10 minutes. The top won’t be golden, but they should be cooked through so a toothpick comes out clean. Mine ultimately took about 13 minutes. If doing regular sized, the cookbook says about 25 minutes.

Cool and enjoy!

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