The Search For The Perfect Blueberry Muffin: Round 2

Earlier in the month, I set out to find the perfect blueberry muffin. This one comes pretty darn close. It was very good. But what else did I expect, it comes from the other Queen of Butter. No, I'm not talking about Paula Deen, I'm talking about Ina Garten- The Barefoot Contessa. I have one more blueberry recipe I want to try, before I declare the winner, so stay tuned!

Blueberry Coffee Cake Muffins with Cinnamon Streusel muffin recipe from Barefoot Contessa

• 12 tbsp. (1 1/2 sticks) unsalted butter, at room temp.
• 1 1/2 c. sugar
• 3 large eggs
• 1 1/2 tsp. vanilla extract
• 1 c. sour cream
• 1/4 c. milk
• 2 1/2 c. flour
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp. cinnamon (optional)
• 2 cups fresh blueberries
• 1 recipe Cinnamon Stresuel (recipe below)

Preheat the oven to 350 degrees . Place 24 paper liners in muffin pans, set aside.

In a large bowl, cream the butter and sugar until light and fluffy, with a hand held or stand up mixer. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk.

In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon and salt. With the mixer on low speed (or by hand) add the flour mixture to the batter and beat until just mixed. Do not overmix or you'll have tough muffins. Gently fold in the blueberries with a spatula.

Scoop the batter into the prepared muffin pans, filling each 3/4 of the way. Top muffins evenly with cinnamon streusel and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

Cinnamon Streusel

• 1 c. flour
• 1/2 c. sugar
• 1 stick butter, cold and diced into pieces
• 1 tsp. cinnamon

In a medium bowl, whisk the flour, sugar and cinnamon. Cut in the cold butter with a pastry cutter, or by hand. When the mixture resembles coarse crumbs, you're done. Chunks of butter the size of peas is okay. Squeeze the mixture in your hands forming a fist. The mixture should keeps it's shape. Return back to the refrigerator, til you need it.

I also made a few mini muffins for my brother, because he likes the little ones. Check out the streusel hat on this one!

NOTE: The original recipe says this makes 16 muffins. Mine made 24, but I also topped them with streusel. If you want a higher domed muffin top, leave off the streusel and fill them to the very top.

This can also be made in 2 cake pans, but the baking time may vary. Bake til golden brown or when a toothpick inserted comes out clean.

I give this recipe 9 stars. These were very good. Much better tasting than the last batch of blueberry muffins I made, but not as pretty. I would definitely make these again. I might add another cup of blueberries next time and maybe a coarser crumb topping. Also this recipe with out the blueberries makes a great basic muffin. This would be awesome with a cinnamon swirl throughout the batter. I'll have to give it a try :-)

Stacked

Pancakes aren't usually my thing. I prefer the crisp edges of waffles, but I was craving warm fluffy pancakes and this recipe delivered. Don't tell my MIL, but my hubby said these were better than hers- woohoo!

Pancakes with Blackberries from Martha Stewart

• 1 cup all-purpose flour (spooned and leveled)
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 2 tablespoons unsalted butter, melted, or vegetable oil
• 1 large egg
• 1 tablespoon vegetable oil or melted butter

Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.

In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix or they'll be tough; a few small lumps are fine).

Heat a large skillet (nonstick or cast-iron) or griddle over medium heat. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.

For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).

Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more.

Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with additional fruit or syrup.

NOTE: Makes about 10 4-inch, or 5 'hand size' pancakes.

I added a teaspoon of ground cinnamon to the batter because my husband loves it- it was very good. I also made it the night before to save time the next morning. I tripled this recipe and froze all the extras for those lazy days when I want to sleep in rather than cooking.

Once I ladled the batter onto the griddle, I placed 5-6 frozen blackberries (per pancake) to the batter. The berries cooked through then their juices released with the heat. mmm!

Good Morning Glory!

No, this is not a cutesy nickname I gave to my husband :-) My MIL used to make these muffins for my husband when he was still living at home. I think she got the recipe from the local newspaper, but I'm not sure. They were good and good for you. They're chock full of fruit and would be perfect on any brunch menu. I googled the recipe and realized I had all the ingredients- so voila!- here they are in all their glory.

The Original Morning Glory Muffins

from Earthbound Farms

• 2 1/4 c. all-purpose flour
• 1 1/4 c. sugar
• 1 tbsp. ground cinnamon
• 2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 c. shredded, sweetened coconut
• 3/4 c. raisins
• 1 large apple, peeled and grated
• 8 oz. (1 cup) crushed pineapple, drained
• 2 c. grated carrots
• 1/2 c. chopped pecans or walnuts
• 3 large eggs
• 2/3 c. vegetable oil
• 1 tsp. vanilla extract

Position a rack in the lower third of the oven and preheat to 350 degrees F. Place muffin liners in tin or spray indentions with non-stick spray and set aside.

Sift or whisk together the sugar, flour, cinnamon, baking soda, and salt into a large bowl. Add the coconut, raisins, apple, pineapple, carrots, and nuts, and stir to combine.

In a separate bowl, whisk the eggs with the oil and vanilla. Pour into the bowl with the dry ingredients and blend well.

Spoon the batter into muffin tins, filling each to the brim. Bake for 25 minutes or until a toothpick inserted into the middle comes out clean. Cool muffins in the pan for 10 minutes, then turn out onto a rack to finish cooling.

NOTE: Makes 16 muffins.

I only have one muffin tin, so I made one dozen medium sized muffins and 24 mini muffins. I baked the mini's for 15 minutes. Fill them to the very top, they do not rise much.

Of all the recipe recommendations I read on these muffins, almost every one commented they were oily, so I decreased the oil from 1 full cup to 2/3 c. This amount seemed to be just right.

These muffins are better the next day. So if you have the time, make them the night before or freeze them until you need them. They'll keep fresh for up to 2 months in the freezer.