Terrific blueberry muffins without foil wrappers

Terrific blueberry muffins without foil wrappers

These rich and delicious muffins get their flavor from all the butter in the recipe, and they are irresistible. The recipe is a variation on one taken from the Williams Sonoma Muffin Book.

In this version, we line our muffin pan with 5” squares of parchment paper. This gives you muffin papers that do not stick to either the pan or the baked muffin. The muffins also make much more uniformly, and do not have soggy bottoms. And they are easy to reheat in the microwave, since there is no aluminum foil muffin cup.

Topping

  • 1/4 cup flour
  • 2 Tb granulated sugar
  • 2 Tb light brown sugar
  • 1/4 tsp cinnamon
  • 2 Tb cold, unsalted butter, cut into small pieces.

pastry blenderStir together the flour, sugars and cinnamon. Cut in the butter, using a pastry blender, or use a food processor briefly.

 

 

Muffins

  • 7 Tb unsalted butter at room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 1/4 cups all purpose flour
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 1 1/2 tsp vanilla extract
  • 1 1/2 cups fresh blueberries
  • 2 Tb flour

Preheat the oven to 375º F.

In an electric mixer, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each egg.

Stir together the flour, baking powder and salt.

Add the dry ingredients into the butter mixture, alternating with the milk.

Stir in the vanilla.

blueberry flouredToss the blueberries with 2 Tb of flour, so they won’t sink to the bottom.

Fold in the blueberries, taking care not to break them too much. If you use frozen blueberries, let them thaw and drain before adding them.

 

Line a muffin pan with 5” squares of parchment paper. The trick is to use a small can or jar to force the paper liner to the bottom of each muffin cup. Hold the paper in place on its left side while you spoon the batter into each muffin cup with your right hand, using a cookie scoop or small measuring cup. Once you have some batter in each muffin cup, it will hold the parchment down, and you can add more batter to even them out.

Sprinkle the topping on each muffin using a spoon or your fingers.

Bake until golden, about 25 minutes, until a toothpick comes out clean.

Let cool for 5 minutes before lifting the muffins out and serving them. You can just pick up each muffin by the corner of its parchment square. It won’t stick to the pan, and the paper peels off neatly without sticking to the muffin!

Eat them hot!

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