Monday, July 27, 2009

Oh, do you know my muffin men?

my muffin men, my muffin men...
Oh do you know my muffin men
who live on Pommel Place.

Now we all know the muffin men!
The muffin men, the muffin men.
Now we all know the muffin men
who live on Pommel Place.

Double Blueberry Muffins
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 3/4 cup plus 1 tablespoon sugar
  • 2 large eggs
  • 2 cups fresh blueberries, rinsed and dried
  • 1 tablespoon grated lemon zest, (from 1 lemon)
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  1. Preheat oven to 375 degrees. Line a muffin tin with paper cups or grease it well. With an electric mixer, cream butter and 3/4 cup sugar on medium-high speed until fluffy. Add eggs, one at a time; beat until combined.
  2. In a shallow bowl, mash 1/2 cup blueberries with a fork until liquefied. Add to butter mixture, along with lemon zest; beat to incorporate.
  3. In a large bowl, whisk together flour, cornmeal, baking powder, and salt. Gradually add flour mixture and milk to the butter mixture in alternating batches, beginning and ending with the flour. Gently fold in remaining 1 1/2 cups blueberries.
  4. Spoon or scoop batter into cups, and sprinkle tops with remaining tablespoon sugar. Bake until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool in pan 20 minutes, then turn out muffins onto a wire rack to cool 10 minutes more before serving.