February 11, 2010

~ Love on a Snowy Day ~

Winter in Louisville means an occasional snow day.  On the first lucky day in February, I decided to make blueberry muffins.  While Josh headed outside to shovel my drive and uncover my car, I headed to the kitchen to make breakfast for us.
Yes, the muffins are heart-shaped.  I have the regular and mini Wilton silicone pans.  I’m still trying to decide if I like them.  While muffins always bake well in them, the pans are terrible to clean.  I’ve followed many tips for using them, including baking with and without non-stick spray.  Either way, I cannot get the muffins to come out in one piece and I always have a tough time getting the spray gunk off the pans after.  Anyone have any suggestions (other than throwing the pans away and going back to my regular metal muffin pans)?
I had blueberries in the freezer that I chose to use in these muffins.  Instead of letting them thaw, I threw the frozen berries into the batter and they promptly froze the batter.  It was a little difficult to evenly fill the muffin pans, but I liked that none of the berries got mushed while I was folding them into the batter.  They stayed fat and round, and looked wonderful in the hot muffins.
Here’s my favorite muffin recipe:
  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries
  1. Preheat oven to 400 degrees F. Grease muffin cups or line with muffin liners.
  2. Combine flour, sugar, salt, and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  3. Bake for 20 to 25 minutes in the preheated oven, or until done.