blueberry muffins

I have an extensive cookbook library.  Many of these books I have purchased at used book stores (this makes me feel like a better steward of my resources); however, I do have my share of recently released books.  And, I anxiously await this one by Gesine Bullock-Prado!

A friend told me years ago that books are never a waste of money.  My library proves that I committed her comment to permanent memory.  Thanks..My Friend T.

I’ve decided to peruse the pages of these aging beauties, and bake from a variety of these cookbooks during 2011.  The blueberry muffins shown above claim spot #1 of this cookbook adventure.

On the inside first page, yellowing with age and crackling a little as the binding is strained, I find “Happy Birthday Gale!    Love, Shelly.”   Ahhhh…what memories.

In years past, this was my ‘go-to’ blueberry muffin recipe.  I must confess that now this one has taken first place.  Nonetheless, it was great to take a trip down memory lane with this blueberry muffin.

Country Style Muffins – Blueberry version
(adapted from the book “Country Tastes” by Beatrice Ojakangas)

Mix dry ingredients together:
2 c all purpose flour
1/3 c + 2 T granulated sugar
1 T baking powder
1/2 t salt

In separate bowl, mix wet ingredients:
1/3 c soft butter
1 egg
1 c whole milk

Add wet to dry and mix gently, just until combined.

Gently fold in
1 c. blueberries (mine were slightly frozen; they seem to bleed into the batter less when I add them frozen)

Top muffin batter with granulated raw sugar and a few sprinkles of cocoa nibs (my touch…)

Evenly portion into 12 greased muffin tins and bake at 400 degrees F for about 20-25 minutes.

Sarabeth’s Bakery blueberry muffins

Thank you, My Friend J (of Mrs. Ermel’s blog), for my Christmas Cookbook!

“Sarabeth’s Bakery: From My Hands to Yours”

The blueberry muffins are baking and the slight undertone of orange aroma is floating through the house on this cold, snowy, January, TN, Saturday.

I was there..
I was there and didn’t know what was before me.  I visited NYC in June 2010 and made a quick trip to Chelsea Market.  I stood in front of the table lined with jars of Sarabeth’s jams, and I just didn’t know…
I walked away…not knowing…

Following the directions for blueberry muffins in “Sarabeth’s Bakery,” I dished the muffin batter into 10 of the 12 regular size muffin wells (well buttered – this made for easy removal of the baked muffins with all tops in tact-none broken.)

They baked to tall globes, topped with golden, crunchy streusel.

Real muffin tops…

And on the inside, they have a slight color tint from the orange juice.

The muffins are tender and moist, and almost melt in your mouth.  The fresh blueberries explode in your mouth and the subtle orange resides in the background, providing that something extra that puts these muffins over the top.  Crown all that with a little sweet crunch from the streusel on the top of the muffin, and you have a warm, comforting breakfast/anytime muffin.

These muffins are large, and one is enough….but you will have to resist the urge to take a second.

An hour later, the muffins are cold yet the orange and blueberry flavors have somewhat intensified.
(someone had to eat the broken muffin after the photo shoot…)

You can follow Sarabeth’s blog here (she often posts recipes from her book) and visit her website here.