Breakfast and I go together like Madonna in church... we just don't
mesh well. Don't get me wrong, breakfast food is Mahhhvelous-- eggs benedict, challah french toast, huevos rancheros, yogurt and granola, and so on and so forth. Yet the impression I get is that, cooking a really really good breakfast can be more daunting than making dinner, which to me seems a rather awful bother since dinner is my favorite meal of the day, anyway! But lucky for me
(and you!) I have discovered the easiest, fastest and most delicious recipe for warm flaky, melty, blueberry muffins!
P.S. This recipe comes from a certain Department Store with a certain ahh-mazing cookie recipe... wink wink
6 Tbl light butter
3/4 cup pure cane sugar
2 large organic brown eggs
2 cups King Arthur organic white whole wheat flour
2 Tsp baking powder
1/2 Tsp salt
1/2 cup skim milk
2 Tsp vanilla extract (I always add more for good luck!)
1/4 cup almond extract
1 1/2 - 2 cups fresh organic blueberries
1 cup equal parts sugar and cinnamon
Preheat your oven to 375°F. Spray 8 deep dish muffin cups generously.
In a 5 quart mixer, cream together the butter and sugar until they're light and fluffy. Add the eggs, one at a time. In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the creamed mixture, and pulse on medium speed forming a crumbly mixture. Pour in the milk, vanilla and almond extracts, until it becomes a smooth batter. Quickly fold in the berries, do not overblend.
Fill the muffin cups to the top, leaving about half an inch to rise. Sprinkle with the cinnamon sugar mixture. Bake the muffins for 25 to 30 minutes, until they're light golden brown. Set aside in a cool place, allowing muffins to cool completely (as the muffins will be tender, and without sufficient cooling, they'll crumble when removed from the pan.) Once a muffin lifts out of the pan without crumbling, remove the rest of the muffins and enjoy! Yields 8 muffins.
