B is for Blueberry Muffins

My mom makes really delicious blueberry muffins and I distinctly remember her serving them with dinner in lieu of a roll or biscuit.  Most people think of muffins as a to-go breakfast or as a treat with coffee, but it doesn't have to be!  Try serving hot blueberry muffins along with a salad topped with grilled chicken, blueberries, pecans, and a lemon vinaigrette dressing.  Sounds delicious, right?  It'd be even better on your porch or patio with a glass of Viognier!

I like Williams-Sonoma's blueberry muffin recipe, but I don't put the buttery brown sugar crumble topping on as they suggest because they're decadent enough as is.  Before baking, I like to just sprinkle a few oats on top for texture.  Below is the recipe sans streusel topping.  Try these out!

Blueberry Muffins

from The Willams-Sonoma Baking Book

7 Tbsp. butter, room temp
3/4 c. white sugar
2 eggs
2 1/4 c. all-purpose flour
4 tsp. baking powder
1/2 tsp. salt
1 c. milk
1 1/2 tsp. vanilla extract
1 1/2 c. fresh blueberries or frozen blueberries (unthawed)

Preheat oven to 375.  Spray 12 muffin cups with non-stick cooking spray.

Using the mixer on medium speed, cream the butter and sugar and then add the eggs one at a time.  In another bowl, combine flour, baking powder, and salt.  Add the dry goods to the butter mixture gradually and mix the milk and vanilla.  Stir until just moistened because the batter should be a little lumpy.  Fold in the blueberries carefully using a spatula.

Spoon the batter into the muffin cups until level with the rim.  Bake the muffins until golden, about 20-25 minutes.