These muffins are a huge hit at home and everywhere I have taken them. It’s a recipe I created from scratch and have critiqued over time. I have a friend who just bought and moved into his new house and I’ll be visiting soon with these beauties as a house warming gift. Nothing like edible gifts!!
Some of the measurements like milk are easily added to, to make the muffin batter the right texture. I usually just pour and mix and call it done when it looks right. Today I measured (sort of) while I was making them so I could share this recipe.
As always, my recipes call for butter. Don’t talk to me if you use margarine in my recipes and it tastes like shit.
3/4 cup of melted salted butter
2 large eggs
3/4 cup of milk (I use skim)
2 tsp of pure vanilla extract
1 cup of cane sugar
1/4 cup of brown sugar
2 cups of all purpose flour
1 1/2 tsp of baking powder
1/2 tsp of salt
Rind of 2 lemons
Large fresh organic blueberries dusted with flour
I didn’t give a quantity of cranberries or blueberries as I find it is usually a personal preference. I used about 3/4 cup of large blueberries and a little bit less of cranberries. Einstein doesn’t like it to be a berry explosion, he likes it all in moderation.
Prepare baking pan with muffin liners and set aside. Preheat oven to 375 (convect bake). Dust blueberries with flour and set aside. Cut cranberries in half and set aside. Grate off lemon rind from both lemons and set aside.
In medium bowl mix flour, baking powder and salt. Set aside.
In a big bowl add eggs, milk, vanilla and sugar. Mix on medium for about 2 minutes. (I use a stand mixer, but hand held will be fine as well). Add melted butter slowly while mixer is continuing to mix. Put 1/2 cup of flour mixture at a time into your egg mixture, ensuring it is fully incorporated before adding the next 1/2 cup. When all the flour mixture is added, continue on medium speed mixing for one more minute.
Add in rind of the lemons and mix for another minute.
Remove bowl from stand mixer and drop in blueberries (minus left over flour) and cranberries and still just until incorporated. Careful to not over do it, or the berries could break and smear, however it’s not the end of the world if they do.
Scoop into lined muffin tray and place in oven. Cook for 15-20 minutes and remove from oven when done. Each oven is different so keep a watchful eye on them. See bakers tip for best results.
Bakers Tip: don’t cook muffins all the way until a toothpick inserted comes out clean. Once muffins or any bread based baking (exemption: true bread) is removed from the oven it will continue to cook, especially when left in the pan. It’s easy to over cook muffins making them dry and crumbly when waiting until an inserted toothpick comes out clean. Instead when a little bit of muffin batt er is sticky on your toothpick, remove from oven and leave in pan for 10 minutes. I use muffin liners so the muffins don’t stick to the pan. If you don’t use muffin liners they will still continue to cook once out of the pan while cooling.
This batter is versitile and always willing to please. You can mix it up, by adding lemon rinds and fresh raspberries, orange rind with cranberry, or simply just add berries without a fruit rind. Chunked apples, cinnamon, nutmeg, I try it a lot in this batter and it hasn’t failed me yet. We are a nut free, peanut free home but I’m sure this recipe could definitely tolerate some nuts as well.
The lemon rind makes these muffins a step above the rest and when you bite into a blueberries or cranberry it’s just a little bit of simple heaven. Enjoy!