Perhaps my very favorite muffin is blueberry. This has been the case since I owned a little cottage in the Berkshires with my then-husband, Andy.
It was there, in Middlefield, Massachusetts, where I was introduced to the very delicious highbush mountain blueberries–they are large and sweet, tart, and sour, all at the same time. Wonderful in pies, coffee cake, and pancakes, they are especially good in muffins. This muffin batter is extremely simple, flavored only with the fruit and sugar and vanilla. Sugar mixed with ground mace is sprinkled on top of the raw batter before baking for an additional crunch and unique taste. I prefer baking muffins in paper baking cups; this ensures easy removal from the pans and is also more convenient for serving. These delicious treats go fast, so I often double the recipe!
MAKES: 12 muffins
INGREDIENTS
- 2 cups unbleached all-purpose flour
- ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 3 cups fresh blueberries
- 1 stick (½ cup) unsalted butter, softened
- 1 cup sugar, plus 1 tablespoon for sprinkling
- 2 large eggs vanilla extract
- ½ cup whole milk
- Pinch of ground mace, for sprinkling
NOTE FROM THE AUTHOR: Tossing the blueberries with some flour mixture prevents them from sinking to the bottom of the muffins as they bake.
METHOD
-
Preheat the oven to 190°C/375°F. Line a standard 12-cup muffin tin with paper liners.
-
In a medium bowl, whisk together the flour, baking powder, and salt. Working over the bowl, toss the blueberries in a fine sieve with about 1½ teaspoons of the flour mixture to lightly coat; set aside the flour mixture and the blueberries.
-
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and 1 cup sugar on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating until combined. Mix in the vanilla.
-
With the mixer on low speed, add the reserved flour mixture, beating until just combined. Add the milk, beating until just combined; do not overmix. Using a silicone spatula, fold in the blueberries. Divide the batter evenly among the prepared muffin cups. Mix the remaining tablespoon of sugar with the mace and sprinkle evenly on top.
- Bake, rotating the pan halfway through, until the muffins are golden brown and a cake tester inserted in the center of one muffin comes out clean, 30 minutes. Transfer the pan to a wire rack to cool for 10 minutes before turning out muffins. Serve muffins warm or at room temperature.
Martha Stewart celebrates her landmark 100th book with an intimate collection of 100 treasured recipes, along with stunning photos from her personal archives and the stories behind them. A must for anyone who has ever been inspired by the one and only Martha.
When I started my catering business, I collected as many delicious cookie recipes as I could.
The tart is a very good alternative to the ubiquitous quiche and a wonderful way to add tomatoes to a menu.
Self-saucing pudding is exactly what I want when I'm suggesting 'a little something sweet.
I absolutely love a fresh cinnamon roll, so it only felt right to turn it into a cookie.
Years ago, there was a bit of a craze for self-saucing puddings, and every time I make this, I really think I ought to call it a self-saucing salad!
One of the first cocktails to be produced industrially was Pimm's, where, in addition to the Pimm's No. 1 liqueur, all you need is ice and a mixer and you're done!
If you're craving pancakes but want a lower-carb option, these are fantastic.
As you're no doubt aware by now, I love crispy cubed potatoes or fries loaded with pretty much everything.
For a classic, all-American pumpkin pie to serve this Thanksgiving, look no further than Dolly Parton and Rachel Parton George’s classic recipe.
There are very few things, in my book, which aren’t improved by a drizzle of creamy tahini sauce.
With a deliciously spiced filling wrapped in golden, flaky pastry, this is a real showstopper that’s sure to impress.
This impressive vegan centrepiece is inspired by Celebration sticky rice cake, one of the last recipes I developed at the OTK (Ottolenghi Test Kitchen).
