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Submitted By: Martha Burr |
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Blueberries are more than just the key ingredient to this delectable recipe. They make up an important part of Martha's childhood memories, as she spent summers in Maine picking them along the sea shore. Now a writer and filmmaker in Los Angeles, she bakes the muffins that remind her of her youth for her own family.
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Maine means blueberries, and blueberries mean muffins. These traditional breakfast and snack favorites have
grown up with Martha, and now come in handy as a treat for her young son. They're spiced with cinnamon,
cardamom, coriander, and cloves and flavored with vanilla and almond extracts. |
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Oil for muffin cups
2 cups all purpose flour
½ cup sugar
1 tablespoon baking powder
½ teaspoon coarse sea salt
½ teaspoon ground cinnamon
½ teaspoon ground cardamom
½ teaspoon ground coriander
⅛ teaspoon ground cloves |
1 large egg
⅓ cup grapeseed or vegetable oil
1 teaspoon vanilla extract
1 teaspoon almond extract
¾ cup whole milk
1 pint (2 cups) fresh blueberries or frozen blueberries, unthawed
1 tablespoon turbinado or raw sugar |
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Makes 14
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Preheat oven to 425°F. Oil 14 standard muffin
cups or line cups with paper liners. Sift flour, sugar,
baking powder, salt, cinnamon, cardamom, coriander,
and cloves into large bowl. Combine egg, oil, vanilla,
and almond extract in another large bowl. Using fork
or whisk, beat gently to blend. Beat in milk. Quickly
stir flour mixture into egg mixture until just blended
(do not overmix). Fold blueberries into batter. |
Spoon batter into prepared muffin cups, filling each
cup ⅔ full. Sprinkle batter lightly with sugar. Bake
until toothpick inserted in center of muffin comes
out clean, about 20 minutes. Serve warm or at room
temperature. (Can be prepared 1 day ahead. Store
in airtight container.) |
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Serve with coffee, tea, milk, hot chocolate or juice.
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Celebrating 50 YEARS OF THE BUILT-IN OVEN
