Six Ways with Blueberries
Yes! It’s blueberry time! The shrubs at our house are loaded, with branches propped up by spare tomato cages and string!
I’m not sure what is so special about this year, a lot of rain to be sure. We’ve never had as many berries as we do now. It’s a great opportunity to explore some blueberry recipes.
To start, a classic: blueberry muffins. Blueberry Muffins with Vanilla Sugar Tops, to be precise. And after making these and then rapidly devouring them, I am reminded that I really should make muffins more often.
They’re not rocket science, nor cutting edge or mind-blowingly unusual, but they are so sweet. So homey. So deliciously straight-forward! And always very much anticipated and appreciated.
The vanilla sugar gives the muffins a lovely, crunchy top.
I filled the muffin tins up to the tops with batter, and these muffins came out sized perfectly. Large enough to feel like an indulgent treat, but not so large as to be an entire cake masquerading as a muffin!
They are a great accompaniment to a hot cup of coffee! I’m always looking for more excuses to enjoy a cup of coffee.
Blueberry Muffins with Vanilla Sugar Tops
- 2 c. all-purpose flour, unbleached
- 1 TB baking powder
- 1/2 tsp. salt
- 1/4 c. butter, melted
- 1/2 c. half and half
- 1/2 c. milk
- 1 egg
- 3/4 c. brown sugar
- 1-1/4 c. fresh blueberries, washed
- 1/2 c. vanilla sugar*
- Preheat oven to 400° F. Lightly oil a muffin tin (or use paper liners.)
- In a large bowl combine the flour, baking powder, and salt. Set aside.
- In a separate bowl, mix together the melted butter, half and half, milk, egg and sugar. Blend thoroughly.
- Add the dry ingredients to the wet mixture. Stir only until just combined. (Do not over-mix – a few dry lumps are alright.) Stir in the blueberries with 2-3 strokes.
- Spoon the batter into the muffin tin, filling to the top. Wipe any drips off the edges of the pan.
- Use a teaspoon to sprinkle vanilla sugar over the tops of the muffin batter.
- Bake for 18-20 minutes until the muffins are golden brown and a tester inserted into the muffin comes out clean. Remove the muffins from the tin to a cooling rack.
* For Vanilla Sugar: Have a clean, medium-size mason jar with a tight-fitting lid ready. Slice 2-3 vanilla bean pods lengthwise to open. Scrape out the seeds. Place the pods and seeds into the jar. Add in 2 cups of granulated sugar. Close tightly and allow to sit for 1-2 weeks to let the flavor develop, shaking the contents every couple of days.
*Six Of One features six things to be hungry for! Perhaps Six ways to use an ingredient, or Six variations on a favorite dish. I’m always Hungry Enough To Eat Six and I hope you will be too.
Blueberry Muffins with Vanilla Sugar Tops is one way to love blueberries. Here are 5 more!