Friday, August 14, 2009

From the Kitchen: Blueberry Raspberry Muffins

This is a recipe I adapted from Gale Gand's Double Blueberry recipe from the book "Butter Sugar Flour Eggs". I found the original on and it seemed like the perfect fit for my fresh blueberries. The kids loved them as did my husband, and I'll readily admit that, while they did no favors for my weight loss efforts, they really turned out better than I had expected.

1/2 cup butter, softened
1 cup plus 2 tbsp sugar
2 eggs
1 tsp vanilla extract
2 tsp baking powder
1/4 tsp salt
1/2 cup raspberry preserves
1 3/4 cup fresh blueberries
2 cups flour
1/2 cup milk
1/4 tsp cinnamon

Preheat the oven to 375 degrees F. Line the cups of a muffin tin with paper liners. In a mixer, cream the butter until smooth. Add 1 cup of the sugar and mix. Add the eggs, vanilla, baking powder, and salt and mix. Add the raspberry preserves to the batter and mix.

With the mixer running at low speed, add 1/2 of the flour, then 1/2 of the milk, and mix. Repeat with remaining flour and milk. Fold in the whole blueberries by hand until well mixed. In a separate small bowl, mix the remaining 2 tablespoons sugar with the cinnamon. Fill the muffin cups 3/4 full and sprinkle the cinnamon-sugar over the muffins. Bake until golden brown and risen, 25 to 30 minutes. Let cool in the pan at least 30 minutes before turning out.

The aroma of the cooling muffins was heavenly. Warm, fruity, slighly spicy. And dressed like that, it was just asking for trouble...