Spiced Blueberry Muffins

Spiced Blueberry Muffins

                                         
           Recipe from the Thermador Taste of America Cookbook


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.


Submitted by:
Martha Burr


Makes 14


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 oil 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


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 2/3 full. Sprinkle batter lightly with sugar. Bake
until toothpick inserted into 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.)

Serve with coffee, tea, milk, hot chocolate, or juice.