After a craving one evening for some blueberry muffins, I awoke in the morning with very little time to spare, but with a decision to deliver on the muffin front. I found and adapted a recipe online, and luckily, we had everything in the house for the preparation.
If you are in a real pinch for time but want to whip something up, this very quick muffin recipe will surely impress and satisfy. I made them with ten minutes to spare before I packed up to go to the airport. I let them bake while I was stuffing my suitcase.
The recipe only makes 6 muffins: just a little sampler or an á la minute breakfast. What sets these apart from the rest is the mix of cinnamon and blueberries, but you could also substitute the blueberries for apples, bananas, chocolate chips, or a combination of any or all. I like the idea of toasting slivered almonds and chopped walnuts and mixing them with plump raisins, banana slices, and chopped apples. But I’ll save that for another breakfast, when I have a little more time.
3 tablespoons unsalted butter
1 cup packed dark brown sugar
¼ cup whole milk
1 large egg
¾ cup all-purpose flour
¾ teaspoon baking powder
1 teaspoon cinnamon
¼ teaspoon salt
1 cup frozen blueberries
raw sugar crystals
1. Grease or place muffin liners in a 6-muffin pan. Preheat oven to 400°F.
2. Melt the butter and let cool momentarily. In a medium bowl, mix butter, brown sugar, and milk.
3. Beat the egg and add half of it to the mixture. Discard the other half.
4. In a 2-cup measuring cup or another bowl, mix the flour, the baking powder, cinnamon, and salt.
5. Pour into the wet mix. Stir until just incorporated and then softly fold in the blueberries.
6. Divide the batter among the muffin cups, sprinkle the sugar on top, and bake until golden brown, 20-25 minutes.
This specific website is certainly quite stunning.
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