Blueberries are in season, at least this is what I deduce from the abundance available (and on sale) at my local grocery store. I love using in-season produce, but sometimes I buy things without a clue as to how I’ll use it. Blueberries typically make their appearance in my cereal (when I’m in a cereal phase) and yogurt (when I’m in a yogurt phase). Lately I haven’t been in much of either phase, but I keep buying blueberries. With an entire pint in my fridge, I was afraid that they would go to waste.
For those of us in the Northeast, blueberries peak in July—earlier if you’re in the South or warmer climates. The blueberries I have are from California, actually! They are powerhouses of nutrition. I have this thing with wanting to know what’s in what I eat…and I am floored by all the nutrients in these little blue fruits. They are at the top when it comes to antioxidants (which fight inflammation and cancer) and they are high in fiber (which is very very good for you!) and vitamin C. This all puts a smile on my face and I feel so much stronger and healthier when I pop one in my mouth.
I decided that I needed a good blueberry muffin recipe—it’s something that belongs in your toolkit of “classics” recipes (like a good chocolate chip cookie recipe). But, since I’m not a huge fan of blueberry muffins, I knew I needed to add something to give it some zing. I ended up taking several recipes and sort of combining them into one, that follows. I used the basic muffin recipe from Mark Bittman’s How to Cook Everything, and then added on. My “twist” ended up being white chocolate chips. So here it is:
Ingredients:
1 Tbsp melted butter
2 cups all-purpose flour
¼ cup sugar (or to taste)
½ tsp salt
1 tsp baking powder
½ tsp baking soda
1 ¼ cups French Vanilla Yogurt
1 egg
1 tsp cinnamon
1 tsp lemon zest
1 cup blueberries
½ cup white chocolate chips
- Preheat the oven to 400F. Grease a standard 12-compartment muffin tin
- Mix together the dry ingredients in a bowl
- Beat together the egg, yogurt, and butter
- Make a well in the center of the dry ingredients and pour the wet ingredients into it
- Combine the ingredients swiftly, and stopping as soon as the dry ingredients are moistened. The batter will be thick but moist
- Add the white chocolate chips and the blueberries—fold and combine carefully
- Spoon the batter into the muffin tins
- Bake 20-30 minutes (I baked mine for 18 minutes and they were just right), or until muffins are nicely browned and a toothpick inserted into the center of one of them comes out clean
The Taste Test
The lemon zest and white chocolate chips really make this muffin. I would probably add more of both. I might also add just a touch more sugar (I have a sweet tooth, so base this on your own taste). Mark Bittman also suggests separating the egg, putting the yolk in, and then beating the white part and folding that in for a lighter muffin. Next time I make this, I might try that technique. All in all, I’m sold, and will be carrying them to work with me for other taste-testers!
♦ Buttery B
The Buttery Blog 