Wednesday, July 17, 2013

Best Blueberry Muffins made w/ Evil Ingredients

I'm not sure why I never posted this recipe. I've had it in my little recipe box for 15 years.

I guess it's because these types of muffins are not in style these days, they use evil ingredients.


There is no quinoa, amarynth or olive oil in the recipe.
No agave and no Greek yogurt, I'm sorry.

You know I've been very good about only posting healthy cakes lately.
But every once in a while, it's ok to have a piece of cake made with butter/flour/sugar, unless you are gluten free for health reasons.

I eat one muffin, not all 12, so I will give myself a pass just for these scrumptious muffins.

This is my favorite blueberry muffin recipe, and I am glad I dug it up.

Blueberry Lemon Muffins: makes 12 muffins

1 1/3 cups sugar
zest of a lemon
1 stick of butter, softened
2 eggs
1/4 tsp almond extract
1/4 tsp vanilla extract

Mix all together until light and creamy.

Now add in a bit at a time:

2 cups of flour
2 tsp baking powder
1/2 tsp salt

Next, add in:

2/3 cup milk
1 cup of blueberries

Mix everything to make a nice batter. I do this by hand, it's easy.

For the top you will need:

turbinado sugar
some sliced almonds

Pour the batter into muffin liners and sprinkle w/ the almonds, nutmeg and raw sugar (I think the nutmeg is what makes these muffins so good).

Bake in a 375F oven for 23-25 minutes until puffed and golden.

Let cool in the pan for 5 minutes, then remove to a cooling rack.


It feels good to be bad!

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Natalia said...

You had me at BLUEBERRY - my favorite summer fruit! I have been eating predominantly gluten free the last few months and feel much healthier, but every once in a while, I sneak in a slice of pizza or a muffin, much like the recipe you posted today. Question - the sliced almonds you have on top of the muffins, how do you make sure they don't get burned? Looking forward to trying this recipe - sounds delicious!


Stacey Snacks said...

Funny you should ask.

You must be a mind reader, because I JUST NOW, burned an entire batch of sliced almonds I was using for a salad.

How to avoid burning them?

Watch them CLOSELY in the toaster oven, they take only about 2 minutes!


Anonymous said...

Do you grate your own nutmeg? I never have, and find the ground stuff you buy in a jar not much more than brownish dust. Ooohhh- check out the Wikipedia entry for nutmeg grater - isn't that antique silver one from the V&A Museum cunning!

Gina, A Hungry Teacher said...

Yum Yum Yum, I love blueberry anything. I've been following your blog for quite some time now and def. think you are one good cook. So when you say it is the best blueberry muffin recipe, I know to pin it right away and make it asap! Thanks:)

Kate said...

Blueberry muffins rank at the top of Muffinland! These look delicious...I love the sugar and the almonds on top!

Karen said...

Hi Stacey. I make these every year the Blueberries come into season. And again in the late fall from the one's I froze. These are best when made with all-organic ingredients. As that is the way they are meant to be made. Like our Momma's did back in the fifties :) No one need feel guilt. They are little puffs of love and comfortable hug from one to another. I loved this post :)

Rosemary Wolbert said...

You had me at evil.

gourmet goddess said...

I toast all nuts on a dry non stick or cast iron pan , you can control the degree of toasting because you are constantly monitoring them.


Terrah said...

Hi Stacey, new poster here.

Bottom line, I think we have to stop taking things so seriously every now and then. Eating the white flour and sugar muffin is a great place to start! Seriously, no one dropped dead in the past and as you mentioned, it's not like you recommend feasting on all 12 muffins in one sitting!