The blueberries are finally ripening in my yard, which means they've been ripe in growers' gardens for a week or two. Time for a roundup of muffin recipes I've tried in the past year.
The recipe lets you take advantage of that very brief shoulder season between rhubarb and blueberry harvest time.
Blue-barb corn muffins
From Martha Stewart Living May 2022
Ingredients
1¾ cup flour
¾ cup sugar, plus more for sprinkling tops
¼ cup cornmeal
2 teaspoons baking powder
1 teaspoon salt
1 cup blueberries, divided
1 cup chopped rhubarb, divided (aim for ½-inch pieces)
2 eggs, beaten
¾ cup milk
1 stick of butter melted and slightly cooled
1 teaspoon vanilla
Method
Preheat oven to 350 degrees. Line or grease 12 muffin cups.
Combine flour, ¾ cup sugar, cornmeal, baking powder and salt in a large bowl. Reserve 3 tablespoons each of the blueberries and rhubarb. Stir remainder into the dry ingredients. Make a well in the center of the dry ingredients. Add eggs and whisk mixture together. Combine milk, butter and vanilla and stir into batter.
Divide batter among muffin tins, about ⅓ cup each. Top muffins with remaining fruit, pressing in slightly to the batter. Sprinkle with sugar and bake for 25 to 30 minutes until tops spring back when touched. Let sit for 15 minutes before serving for easier extraction from the pan.
Rating: Nice. Colorful and flavorful. The modicum of cornmeal gives it a really nice crumb, with a nice balance of tart rhubarb and the sugar topping. The muffins are very full and will run together a bit in the pan, and the texture is more likely to break a bit at the edges as a result, but otherwise a very admirable recipe.
Stay tuned for a week of blueberry muffin recipes, including blueberry bran muffins, blueberry pumpkin muffins, oatmeal blueberry muffins and more.
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