MAKING SUMMERTIME BLUEBERRY MUFFINS WITH SOUTHFACIN’ COOK PATSY BRUMFIELD

Dr. Ulle Reiss

Dr. Ulle Reiss

Dr. Ulle Reis(I just went berry picking with friends a couple of weeks ago, so this seems like a good time to repeat Patsy’s delicious 2015 muffin recipe.)

(Dr. Ulle Reiss)

 

MAKING SUMMERTIME BLUEBERRY MUFFINS WITH SOUTHFACIN’ COOK, PATSY BRUMFIELD

1.Blueberries8_edited-1

Blueberry muffins usually aren’t my first choice – they tend to be dry, floury and not very fruity.

But this recipe is quite the opposite, and I suspect it could be used with seasonal strawberries and other delights, even chocolate chips, if that suits your taste buds.

I found blueberries on sale for a ridiculously low price, so that’s what prompted my immediate internet search to ensure I had everything I needed. You can’t miss with this one!

 

BLUEBERRY (or whatever) MUFFINS

 

EQUIPMENT – 2 large mixing bowls, medium mixing bowl, whisk, wooden spoon, microplane, wooden spoon, rubber spatula, ice-cream scoop, cooling rack, muffin tin, paper muffin cups, measuring equipment. Cooking spray.

2.Folding in the blueberries

 

INGREDIENTS

(FOR Bowl #1)

2 ½ cups all-purpose flour

¾ teaspoon salt

½ teaspoon baking soda

1 Tablespoon baking powder

(For Bowl #2)

2 Tablespoons milk

1 stick butter, melted

1 ½ cups sour cream

1 cup granulated sugar

1 Tablespoon vanilla extract

2 large eggs, room temperature

Zest of 1 lemon

(For Bowl #3, medium size)

1 ¾ cups blueberries

1 Tablespoon flour

 

3.

 

LET’S GET STARTED

Pre-heat oven 400 degrees F, rack in lower middle

Place blueberries in medium bowl and dust with 1 Tablespoon flour. (This prevents them from sinking into the muffin bottom.)

Spray muffin tin inside cups and on surface, then drop paper muffin cups into place. Set aside.

Whisk dry ingredients in Bowl #1.

Whisk together wet ingredients in Bowl #2. Adding 1/3 dry ingredients at a time, combine into wet ingredients with wooden spoon.

Then, add blueberries and softly fold into batter using rubber spatula. When thoroughly combined, use ice cream scoop to fill paper muffin cups. There’s plenty of dough, so be generous and pile dough high!

 

4.

 

Bake 20 minutes, then turn muffin tin and bake another 5 minutes. Remove from oven and check to see if muffins are done by inserting a toothpick or wooden skewer into the center of a center muffin. If the stick comes out smooth, without dough, it’s done. If not, return to the oven for another 2 minutes and check again. Watch out your muffins don’t get too brown. If you notice that happening, apply an aluminum foil tent.

Allow muffins to cool 2 minutes before removing them to a wire cooling rack. Let them cool at least 20 minutes before you bite into one.

Yum! Finally blueberry muffins worth waiting for!

YIELD: 12 large golden muffins

 5.Patsy's Muffins

 

 

 

 

Blueberries in basket and muffin photo by Deborah Fagan Carpenter (Baking Patsy’s Muffins for the cause!)

All other photos were provided by Patsy Brumfield

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About Patsy Brumfield

Patsy R. Brumfield is a Mississippi native, who grew up in the hometown newspaper business. After decades of plowing that field and others, she's moved herself to the capital, Jackson, where she's working on a pro-education project and plans to retire to courtroom reporting and sexy political interviews, if you can call that retirement. Her grandmother, the beautiful and willful Rosalie Dial, gave Patsy her first cooking lessons. In recent years, the TV cuisinaries have supplied new information about cooking and a new confidence to help other folks know what makes great food great. We hope you'll enjoy Patsy's foray into cooking, especially Southern cooking. While she's made great strides into the "healthier" aspects of making old recipes new, sometimes there's no avoiding the butter and cream. Just eat smaller portions and ask your favorite doctor about cholesterol meds. We all take 'em, at one time or another. Bon appetite!
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