Tuesday, March 18, 2008
Blueberry Nectarine Muffins, Finally!
2 sticks organic, unsalted butter (softened at room temperature)
1 cup organic, unbleached granulated sugar
1 tsp organic, pure vanilla extract
2 teaspoons baking powder
1/4 teaspoon salt (i use kosher)
1 pint of organic blueberries
2 cups organic, unbleached flour (whole wheat flour is even better)
1/2 cup soy milk or dairy milk (i use vanilla soy b/c that is what we always have in the fridge)
1 nectarine, cubed into 1/4 cubes
1/4 teaspoon of cinnamon
1 tablespoon sugar in the raw
Preheat oven to 375. In a mixer with a paddle attachment (or handmixer) cream the butter until smooth. Add sugar and mix. Add eggs, vanilla, baking powder, salt and mix just until blended. Smoosh 1/2 the blueberries with in your fists and add to the batter. With mixer running at a low speed add half the flour and half the milk, and mix until just blended. Don't overmix or your muffins will be dense like a loaf...and that's no fun. Repeat with the remaining milk and flour. Add the remaining blueberries and the nectarine. Mix by hand with wooden spoon or spatula.
Butter your muffin pan or line the pan with muffin liners. I prefer to use a pan that makes a larger than traditional muffin, but it only makes 6 muffins. Spoon the batter to fill the cups 3/4 full. Mix the cinnamon with the sugar in the raw and sprinkle over the batter in the cups. Bake about 25-30 minutes. Check them first after 20 minutes. Let the muffins cool in the pan for atleast 30 minutes before turning them out.