Packed with antioxidants and nutrients, blueberries are in season for only a short time. If you buy fresh blueberries, either wild or cultivated, and can’t use them all, freeze them. Gently wash and pat berries dry, pick through to remove the stems and squashed ones. Place the berries on a sheet tray in one layer, and place in the freezer. Once frozen, store in a zip-lock freezer bag until ready for baking. They can be used right from the freezer.
There are many delicious blueberry muffin recipes available. The recipe from the Jordan Marsh department store has been circulating recently on the internet, so I thought I would try it. The recipe calls for mashing half of the blueberries before adding to the batter, I didn’t do this and I added chopped walnuts. The muffins were really moist without being overly sweet. If you haven’t come across the recipe yet, here it is;
- 1/2 cup unsalted butter, softened
- 1 1/4 cups sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup milk
- 2 cups blueberries, washed, drained and picked through
- 1 cup chopped walnuts (optional)
- 3 teaspoons sugar
Pre-heat the oven to 375 degrees. Cream the butter and 11/4 cups of sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract. Sift together the flour, baking powder and salt. Add the dry ingredients to the creamed butter in batches, alternating with the milk. Fold in the blueberries and walnuts.
Line a 12-cup standard muffin tray with cupcake liners, and fill with batter. Sprinkle the muffins with the 3 teaspoons of sugar. Bake the muffins for about 25-30 minutes. Remove the muffins from the tin and let them cool for at least 30 minutes. Store them uncovered.
Source: New York Times