Bythe’s Blueberry Muffins

The last of the recipes using the produce from the Dufferin Grove Market. Time for me to go back to pick up some more inspiration.

What did I find out about using the fresh picked fruits and vegetables? One thing was that they all lasted longer that I have come to expect from the produce that I buy at the grocery store, presumably because they haven’t been picked green and sent off to ripen on their journey to the shop. I just saw a sign on a little garden on King Street in Toronto that said the average food item sold in Toronto has traveled nearly 4,500 km. Wow!

This muffin recipe comes from Gwyneth Paltrow’s book: My Father’s Daughter: Delicious, Easy Recipes Celebrating Family & Togetherness. I have a low tolerance for Ms. Paltrow in any capacity other than as an actor. Her mother, Blythe Danner, makes these muffins which are included in the book. Maybe she should have gotten the publishing deal.

The first time I made these muffins, I used blueberries as the recipe calls for; this time I used blackberries. Very good muffins… easy to make, big return on investment.

Here goes.

Get the blackberries.

Blackberries.

Blackberries.

Melt the butter so it gets a chance to cool down.

Melted butter.

Melted butter.

Add the cooled butter to the eggs and milk.

Adding the butter to the other wet ingredients.

Adding the butter to the other wet ingredients.

Dry ingredients.

Flour, sugar, baking soda and salt.

Flour, sugar, baking soda and salt.

Add the blackberries to the mix.

The blackberries go in.

The blackberries go in.

Muffin batter.

Muffin batter.

Muffin batter.

Getting baked.

Into the oven.

Into the oven.

The finished product.

Finished muffins.

Finished muffins.

Eating a warm muffin.

Bythe’s Blackberry Muffins.

Bythe’s Blackberry Muffins.

Bythe’s Blueberry Muffins

Ingredients
1/2 cup unsalted butter, melted and cooled slightly
2 eggs (preferably organic)
1/2 cup whole milk
2 cups unbleached all-purpose flour
3/4 cup plus 1 tsp sugar, divided
2 teaspoons baking powder
1/2 teaspoon salt
2 1/2 cups fresh blueberries

Directions

Heat oven to 375°. Line a 12-cup muffin pan with paper liners. Whisk butter, eggs and milk in a bowl. Combine flour, 3/4 cup sugar, baking powder and salt in another bowl. Stir wet ingredients into dry ingredients; fold in blueberries. Divide batter evenly among muffin cups; sprinkle with remaining 1 tsp sugar. Bake until muffins are golden brown and a knife comes out clean, 25 to 30 minutes. Serve warm.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s