Thursday, November 4, 2010

Good morning to you!

Good morning to me. Life is good.
Starbucks ain't got nothin' on me!

Accept maybe pumpkin spice lattes, big pumps full of decadent chocolate, lots of whipped cream, and cool tunes playing in the background while a guy in skinny jeans and plaid shirt types on his mac....




But, I've got blueberry muffins!  And so does Starbucks...but I'll give you the blueberry muffins for FREE and Starbucks won't. So come over. Let's be friends. 


You know you want to.


Blueberry Muffins
Adapted from Martha Stewart

-1/2 cup unsalted butter, room temperature
-1 cup sugar
-2 eggs
-2 teaspoons vanilla
-2 cups all purpose flour
-11/2 teaspoon baking power
-1/2 teaspoon salt
-1/2 cup milk
-2 cups blueberries, frozen or fresh

Topping:
-1/4 cup butter, cubed
-1/2 cup sugar
-1/3 cup flour
-11/2 teaspoon cinnamon
-1/2 teaspoon nutmeg

Preheat oven to 375. Grease and flour muffin pan. In a medium bowl combine flour, baking power and salt. In a small bowl toss a couple tablespoons of flour mixture with the blueberries, coating evenly. Set aside.

In a medium bowl beat butter and sugar together until light and fluffy. Add one egg at a time. Mix in vanilla. Alternate adding flour mixture and milk until combined. Stir in blueberries with spatula.

Fill muffin pans with batter and sprinkle on the crumb topping. Crumb Topping: Mix together topping ingredients in a small bowl with a fork.  Bake for 25-30 minutes

2 comments:

  1. I've been assigned to bring cookies to preschool for the kid's dessert at Thanksgiving. My first thought when I found this out was, "I wonder what cookie recipes Francesca's blog has..." :) Perhaps I'll also attempt to make one of your many cupcake recipes too!

    ReplyDelete
  2. This looks amazing, Frannie. I love reading your blogs. Frequently I make mental notes to try some of these things when I go home from college.

    ReplyDelete