Sunday, June 5, 2011

Homemade Blueberry Muffins With Strawberry Butter

We're taking a break from our bathroom remodel to have a snack......I really look forward to the arrival of June every year because of the abundance of sweet, juicy blueberries that begin showing up at farmers markets. Around our home, we eat lots and lots of them in the summer and I'm always trying to come up with new ways to use them.
This recipe is my favorite. I used to think that a blueberry muffin didn't need anything added to it to make it special but this strawberry butter has changed that for me. When paired with this muffin, they become amazing.
Here's a little muffin tip......you can whip up your favorite muffin batter, pour into a muffin pan and freeze.  When frozen, remove the frozen batter from each cup and place them in ziploc freezer bags and store in the freezer.  Then whenever your muffin craving strikes, just place any number of the frozen batter molds into a muffin pan and bake according to the recipe you used.  You might need to bake for another 5 minutes since they're frozen.   That way, you can always have fresh baked, warm from the oven muffins at your fingertips.
Here's my recipe:

Blueberry Muffins

2 cups all purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
3/4 cup sugar
2 eggs
3/4 cup whole milk
1 stick unsalted butter, melted and cooled
1 tsp vanilla
2 cups fresh blueberries

Directions:
1. Preheat oven to 375 degrees. Lightly grease a 12 cup or 6 large cup muffin pan or line each cup with a paper liner. I use unbleached parchment paper that I tear into 8 in x 8 in squares and press into each cup with a small glass, for a more rustic look, it's cheaper, I always have parchment paper and I don't have to wash the pan.
2. Sift together the dry ingredients in a large bowl and set aside.
3. In another bowl, beat the eggs, milk, melted butter and vanilla.
4. Combine with the dry ingredients, being very careful not to overmix. Only mix until combined. Lightly fold in your blueberries.
5. Spoon batter into prepared muffin cups, filling until almost full. Bake until risen and golden 25 to 30 minutes or when a toothpick comes out clean. Cool on wire rack and serve warm.
To make the strawberry butter, start with a stick of room temperature unsalted butter. Add a couple tablespoons of powdered sugar and 2 or 3 mashed strawberries. Combine and keep in the fridge until your ready to slather it all over your warm muffin. Or just eat it by the spoonful.....just kidding....maybe...
How do you use your blueberries in the summer?

14 comments:

  1. That strawberry butter looks delish. I bet it would be yummy on a fresh loaf of honey wheat bread. Going to have to give it a try.

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  2. Those muffins look yummy! I'm sitting here with dinner in the oven, starving....those muffins made it worse! haha. I'm definetly going to try those! Thanks for the receipe!

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  3. They look delicious! Thanks for the freezing tip.
    Have a nice week!

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  4. Oh! my, those sound good. I will have to give them a try. Thank you for the tip on freezing the muffins.

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  5. Those are some gorgeous blueberry muffins. That tip about freezing is so helpful. Thanks for telling me about it. I have a sweet treat linky party going on at my blog till tomorrow night and I'd love it if you'd come by and link your muffins up. http://sweet-as-sugar-cookies.blogspot.com/2011/06/sweets-for-saturday-20.html

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  6. Be still my heart! This looks incredible!

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  7. A recipe we're going to try for sure! Wait, two recipes, because that strawberry butter looks incredible, too! Love your blog!

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  8. Thanks friends! Your sweet comments make my day!

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  9. i made the muffins..... so good ! I think you could use cream cheese instead of butter and mix the same !

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  10. We tried the Strawberry butter yesterday and it was a hit! So tasty! Hopefully, we'll get to try the muffins soon, too. Thanks again for the recipes!

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  11. Thanks so much for sharing this at Sweets for a Saturday. I hope you'll be able to join in again.

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  12. I just wanted to let you know that I made these a few weeks ago and they were devine!!! Thanks for sharing your recipe with the blog world!! I actually made them for a cooking challenge that I signed up for and will be linking your blog to mine on the 7th. Thanks again!

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  13. just made these are they are so, soooo good. we did 1/2 cup of milk and 1/4 cup of orange juice and left out the vanilla as i had none. best muffin recipe ever.

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