Friday, January 27, 2012
Two weeks ago I hosted a breakfast brunch for two of my classmates from the University of Virginia. We had a wonderful time catching up over brunch and coffee on a cozy Sunday morning. This was my first time hosting brunch, and I must say, brunch is a lot easier to host than prepping a full course Thanksgiving Meal or Christmas dinner. Best of all, it is not any bit less fun. The only remotely difficult thing was to wake up slightly earlier on a weekend to put on the finishing touches. Like...serving orange juice in wine glasses (a simple way to add instant elegance! Fine hotels do this all the time, and I think it adds a special touch when hosting brunch)... and, baking fresh blueberry muffins!
On that morning, we had many dishes, including hot pancakes, a breakfast casserole (recipe to follow) and Blueberry Muffins. The blueberry muffins are my favorite. When fresh, they are out of this world delicious. Here's the recipe I wrote up:
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Makes 12 Muffins
1 stick (1/2 cup) unsalted butter (at room temperature, the amount of time this takes depends on where you live)
2 cups all purpose flour
1-1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups fresh blueberries
1 cup sugar
2 large eggs
2 teaspoon pure vanilla
1/2 cup milk
1) Preheat oven to 375 F. Line a standard 12 cup muffin pan with glassine baking paper cups or standard paper muffin pan liners.
2) In a medium bowl, whisk together the flour, baking powder and salt.
3) After washing and rinsing the blueberries, sieve about 1-1/2 teaspoon of flour mixture to coat the blueberries. This step will help distribute the blueberries evenly throughout the muffin (it won't all sink to the bottom of the muffin)
4) In a bowl of an electric mixer, beat the butter and sugar on medium-high speed until the butter appears paler, lighter and fluffier. This should take about 3 minutes if the butter is at the right temperature. Add the eggs one at a time, beating until combined after each addition. Mix in the vanilla. Use a rubber spatula to make sure all the ingredients are combined by scraping on the bottom of the bowl.
5) Add the rest of the flour mixture and turn the mixer on low speed and mix until just combined. Add milk and beat the mixture until the milk has been incorporated. Do not overmix or your muffins will be tough and chewy.
6) Using a rubber spatula, fold the blueberries into the mixture. Work in swift, fast strokes.
7) Divide the batter equally amount the lined muffin cups.
8) Bake for 30 mins until the cake tester inserted into the center of one muffin comes out clean. It is also recommended that you rotate the baking tray halfway to ensure uniform browning.
9) Let the muffins cool, and, if desired, add another decorative baking cup (usually one with more elaborate patterns or color) to complete plating.
Thank you for reading If there are recipes you would like me to look into or research, please leave me a comment.
Source: Recipe adapted from Martha Stewart's Baking Handbook
Browncookie.com: Cupcake Liners
Browncookie.com: Baking Supplies
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