One of my favorite things about the weekend is our muffin ritual. Usually on Sunday mornings I throw a quick batch of blueberry muffins together. Sometimes it’s hard to think of fresh baked items being quick, but they can be. On a morning that is not rushed, it’s a great way to start the day.
This basic muffin recipe is really forgiving. In fact, lest I put myself on too high of culinary pedestal, I will share with you what happened to me just this past Sunday.
I entered the kitchen in a pre-caffeinated state. Rather than first have a cup of tea or coffee, I launched straight into muffin making. After putting them in the oven, I went to empty the dishwasher. When I pulled out the clean teaspoon measure I realized I neglected to add the 2 teaspoons of baking powder. So we were left with rather dense, but still tasty muffins. As I said, it’s a pretty forgiving recipe.
I have at times substituted 1/4 cup applesauce for the egg. I usually make them “half-caf,” which is our family’s code for part white flour and part whole wheat flour. If using whole wheat, use whole wheat pastry flour if you can. The finer grind makes a lighter muffin. I’ve thrown in a couple of tablespoons of wheat germ at times to salve my conscience for using all white flour.
As far as fruit goes, I have used fresh or frozen blueberries or whatever frozen berry blend is in my freezer. When lemons are in season, I grab one off our tree to add the zest to the muffins.
There is one hard part to the recipe – waiting for a fresh baked muffin to cool off enough so you don’t burn your mouth on the hot fruit.
Ahwatukee Foothills resident Lori Rossi began collecting recipes at age 14, but her real love affair with cooking started after picking up a December 1989 Bon Appetit magazine. Today, she shares her love of the kitchen with her two kids, Nathan, 11, and Nicole, 8. If you’d like to get in touch with Lori with a question or idea, e-mail her at email@example.com.
1 3/4 cup flour
1/3 cup sugar
2 teaspoons baking powder
1 teaspoon lemon zest (optional)
3/4 cup milk
1/4 cup vegetable oil
1 cup blueberries
Preheat oven to 385 degrees. Grease a six-cup muffin tin or line with baking cups. In a medium bowl mix flour, sugar, baking powder and lemon zest. In a small bowl or 2 cup measure add milk, oil, then egg and mix together. Make a well in the middle of the dry ingredients, then add the wet ones. Mix together until flour is almost completely incorporated, then add blueberries. Fold them into batter. Divide batter into muffin tin. Bake for 25 to 30 minutes until tops are golden brown. Turn out on a wire rack to cool.