Blueberry Muffins

Can I be honest with you?

Blueberries kind of freak me out. I love the beautifully deep blue of a blueberry, after all the color is the fruits namesake. But I am not sure if I actually like eating blueberries… biting into a blueberry feels strange to me.

In my attempt to become a blueberry fan and also begin providing my ever patient husband with breakfast (without actually have to wake up early), I chose to begin with muffins. The safe yet classic blueberry choice, indeed.

Blueberry Bunch E

My husband enjoyed these muffins; he took multiple muffins with him to work everyday until we ran out. I, however, am still not sure about blueberries. The muffins were a super quick and easy-to-make breakfast treat. I will most definitely continue making these for my hubs and even for me… to wean myself into the world of blueberries.

Blueberry Muffins E

I mean, can’t you see the moist fluffiness going on in this picture. Mmm, I am determined to be a blueberry lover.

Ingredients:

  • 1 large egg, lightly beaten
  • 1 cup plain yogurt
  • 1/3 cup vegetable, canola, or corn oil
  • 1 tsp pure vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup granulated white sugar
  • 1 1/4 baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1-1 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw before adding them to the batter)

What goes down:

  1. Preheat oven to 375 degrees F. Position rack to the center of the oven. Line 12 muffin cups with paper liners.
  2. In a large bowl, whisk together the lightly beaten egg, yogurt, oil, and vanilla.
  3. In another bowl whisk together the flour, sugar, baking powder, baking soda, and salt.
  4. Gently stir the blueberried into the dry ingredients.
  5. With a rubber spatula fold the wet ingredients into the dry mixture. Stir only until combined.
  6. Using two spoons or an ice cream scoop, evenly fill the muffin cups with the batter. Place in the oven and bake for 15-20 minutes or until a toothpick inserted into the center of the muffin comes out clean. Transfer to a wire rack and let cool about 10 minutes before removing from the pan (unless you are too excited and must take pictures for your food blog RIGHT when they come out of the oven).

Source: The Joy of Baking

Happy Cooking!

Advertisements

White Bread 1

As you may notice, I labeled this post White Bread 1 because I am on a journey- a journey to find the perfect bread recipe. One of my favorite smells on planet earth is the smell of fresh bread. My goal is to find a recipe that makes tall, fluffy, and delicious loaves that are great for sandwiches. I’ve made many a loaf that just didn’t hold up properly once I added the meats, cheese, and condiments.

This particular recipe was real good. Could it be the one?

white bread

White Bread

Ingredients:

  • 4.5 tsp. instant (rapid rise) yeast
  • 3/4 cup plus 2 2/3 cup warm water, divided (105-115° F)
  • 1/4 cup granulated sugar
  • 1 tbsp. salt
  • 3 tbsp. unsalted butter, at room temperature
  • 9-10 cups all-purpose flour
  • Additionally 3-4 tbsp. unsalted butter, melted (for brushing)

What goes down:

  1. To make the dough, dissolve the yeast in ¾ cup of warm water in a large mixing bowl (use your mixer bowl if kneading with a stand mixer and use the dough hook).  Stir in the sugar, salt, remaining 2 2/3 cups water, butter, and 5 cups of the flour.  Mix (on low speed) until a dough begins to come together.  Gradually add in the remaining 4-5 cups of flour about ½-1 cup at a time at first, more gradually with the last cup, until the dough is smooth and slightly tacky but not sticky.  Continue to knead about 6-8 minutes, until a smooth ball of dough has formed.
  2. Transfer the dough to a lightly greased large bowl, turn once to coat, and cover with plastic wrap or a clean kitchen towel.  Let rise in a warm place until the dough has nearly doubled in bulk, about 60-90 minutes.
  3. Turn the dough out onto a lightly floured work surface and gently punch down to deflate the dough.  Divide into two equal portions.  Press one portion of dough into a rectangle, about 9 x 15 inches.  Starting on a short end, roll the dough up tightly into a log and pinch the seam shut.  Roll the ends under the loaf.  Transfer to a greased 9 x 5-inch loaf pan and press down gently to reach the sides of the pan.  Repeat with the second portion of dough.  Cover the pans loosely with a clean kitchen towel and let rise once more until nearly doubled, about 30-45 minutes.
  4. Turn the dough out onto a lightly floured work surface and gently punch down to deflate the dough.  Divide into two equal portions.  Press one portion of dough into a rectangle, about 9 x 15 inches.  Starting on a short end, roll the dough up tightly into a log and pinch the seam shut.  Roll the ends under the loaf.  Transfer to a greased 9 x 5-inch loaf pan and press down gently to reach the sides of the pan.  Repeat with the second portion of dough.  Cover the pans loosely with a clean kitchen towel and let rise once more until nearly doubled, about 30-45 minutes.

Source: Annie’s Eats via The Curvy Carrot

Happy Cooking!