Blueberry Muffin Bake Off

by Koko on March 6, 2018

in Baking, Muffins, Recipe

Hi friends!

It sure has been a while since I’ve been on here. But, I’m back (for now)! This weekend I had some ladies over for brunch and decided to test two blueberry muffin recipes out because, why not?!? To differentiate the muffins, I made one recipe with muffin tins and the other without. In terms of the recipes, I made slight adjustments to both including adding a little more sugar to the first recipe and adding a pinch of turbinado sugar to the top of the muffins in both.

I’m still not 100% sold on either recipe, but if I had to pick I would definitely pick the Ritz muffins if only for the fact that they have a ton more blueberries and flavor!

The first recipe I made was Nancy Harmon Jenkin’s original Simple Blueberry Muffin recipe. It is VERY simple, and not too sweet, if anything it is almost more biscuit like than overly sweet muffin. It has significantly less blueberries than my second batch and makes only 12 muffins. Overall grade: B

Simple Blueberry Muffins

Makes 12

INGREDIENTS

  • 2  cups  sifted  all-purpose  flour
  • 1  teaspoon  salt
  • 4  teaspoons  baking  powder
  •   cup  sugar
  • 2  eggs,  well beaten
  • ¾  cup  milk
  •   cup  melted  butter
  • 1  cup  blueberries
  • 2  tablespoons  flour
  • 2  tablespoons turbinado  sugar

PREPARATION

  1. Preheat oven to 425 degrees. Grease 12 muffin cups with a little butter.
  2. Sift together flour, salt, baking powder and sugar.
  3. Combine eggs, milk and melted butter. Stir into dry ingredients just until moistened. Do not try to beat until smooth because the muffins will be tough and grainy.
  4. Sprinkle 3 tablespoons of flour over blueberries, and turn to coat well. Stir into batter, mixing just enough to combine.
  5. Fill muffin cups about two-thirds full. Top with a pinch of turbinado sugar.
  6. Bake 20 to 25 minutes, or until muffins are brown and pull away from the sides of the tin.

The second recipe I tackled was the Ritz Carlton’s Blueberry Muffin recipe. Similar in style to the first, but it has a bit more sugar and lots more blueberries. It makes more muffins (I made 16 large and another batch of 12 minis), and overall I liked the taste of these better. Overall grade: B+

Ritz Carlton’s Blueberry Muffins

Makes 16-20 muffins

INGREDIENTS

  • 3 ½  cups  sifted  all-purpose  flour
  • 2  tablespoons  baking powder
  • ¾  cup  sugar
  •  Pinch  salt
  • 5  eggs,  slightly  beaten
  • ½  cup  milk
  • 5  ounces  unsalted  butter,  melted  and  cooled
  • 4  or  5  cups  blueberries,  fresh or  frozen,  lightly  covered  with  flour
  • Turbinado  sugar  for  topping

PREPARATION

  1. Heat oven to 425 degrees.
  2. Mix all dry ingredients together. With a spatula, stir in eggs, milk and butter; do not overmix. Carefully stir in berries.
  3. Grease the top of large muffin tins. Insert paper cups and spoon batter to the top of the paper cups. Sprinkle generously with sugar.
  4. Reduce heat to 400 degrees, place muffin tins on middle shelf of oven. Bake about 25 minutes, until muffins are golden brown. Remove from muffin tins and cool.

Do you have a favorite recipe?

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Virginia!

by Koko on June 26, 2017

in VA

We are here! And we love it SO much. Of all the places the Army has taken us, this is by far my favorite. I love the city, the people, and especially our neighborhood. We have been welcomed by the nicest group of people. There isn’t a night that goes by that someone doesn’t stop and chat. Sometimes I want to pinch myself that I get to call this home.

We have a big flat backyard, unlike any of our previous houses! Q and I were joking that we always get the odd backyards, so we were very grateful to have a nice flat one that Carl can roam around in.

We’ve been eating dinner outside every night and it has been staying dark until almost 9!

And of course, Carl has fit right in!

I am still commuting to LA for work about once a month, but Q and I have lived like this forever, so we don’t know it any other way!

Happy Monday!

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Simple Strawberry Cake

by Koko on May 30, 2017

in Baking, Cake, Recipe

So I’ve made this cake four times since I first discovered the recipe. It’s SO simple, and so easy to play around with. My first cake was just the simple batter with cut strawberries on top. In my second cake, I decided to add lemon zest and use raspberries on the top. For my third cake, I added lemon zest, and did a combination of berries over the top, and for my fourth cake, I used almond milk instead of regular milk and did blueberries. The recipe is pretty foolproof and fun to play around with. It’s simple, easy to make in a pinch and delicious.

 

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And it is only $100. Everlane is the BEST. Their classic crew neck cashmere sweater is my all time favorite sweater. I seriously wear one every single day during the fall/winter. Great quality, great price point, great selection of colors. I promise you will not be disappointed. I have it in four different colors in the crew neck and three in the v-neck. Enjoy.

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