Hot Muffins: July Edition (Blueberry Muffins Recipe)

There's a running joke around my house that I always choose the hottest days to bake. It's true, too. I don't know if it's because heat stresses me and baking relaxes me, or whether it's some perverse craving for cookies or bread that store-bought just won't satisfy. At least today's baking had a greater purpose: it's July's Mormon Muffin! Brought to you by Cami (who doesn't look as though she's bothered by the heat), age 33 and mom of 3. 

This is also my first MM post using the new camera. I'm pretty pleased with the results--hope you are too (click photos to enlarge). 

The goods:  

Melting the butter (I'm using the base of a citrus reamer--it's perfect for small quantities): 

  

Dry ingredients (so there really are different shades of white!) 

 

Milk and oil:  

The wet ingredients (my philosophy is why dirty a bowl if the ingredients all fit in the measuring cup?)

  

I'm not a fan of zesting citrus, but I do like the results:

  

Sugar and lemon zest:  

The ingredients come together (did you notice the heart-like blob on top of the flour? I thought it boded well...)  

These are definitely the prettiest Mormon Muffins I've made so far:

  

Folding in the berries:  

Ready for the oven:  

Twenty-five minutes later:  

The agony of waiting for them to cool:

  

And the triumph of taking the final photo (next step: tasting time!) 

 

The garnishes are a pansy and basil leaves from my garden:

  

Cami's Bring'em Young Blueberry Muffins 

[Anyone else think the name is a little creepy? My notes/changes are in brackets] 

Muffin 

2 cups [all-purpose] flour 

1 cup [granulated] sugar 

1 tbs baking powder 

1 tsp salt 

1/4 cup vegetable oil 

1/4 cup melted butter 

2 [large] eggs [I use free-run] 

3/4 cup milk 

1 cup blueberries, fresh or frozen 

Topping 

1/2 cup granulated sugar 

zest of one lemon 

[Combine topping ingredients in a small bowl. Set aside.] 

Combine all dry ingredients. 

In a separate bowl combine all wet ingredients. Mex wet into dry. Do not over mix. Fold in blueberries. 

[Preheat oven to 350F.] Fill greased muffin tins or use paper inserts. Sprinkle topping evenly over muffins [about 1 tsp per muffin]. 

Bake for 20-25 minutes until tops are firm [and tester comes out clean]. 

My verdict: Awesome. These muffins look good, they smell good, and they taste delicious. The texture is light and fluffy. The topping tends to get all over the place, but who's complaining? The only change I might make would be to use all-butter, instead of a combination of butter and oil. I'll test it out next time. And there will be a next time. 

Want more Hot Mormon Muffins (and really, who doesn't)? Check out my previous posts:

January: Easy Banana-Praline Muffins

February: Raspberry Muffins

March: Marmalade Muffins 

April: Cinnamon-Nut Streusel Muffins

May: Zesty Zucchini Muffins 

June: Seven Grains Muffins 

 

Photos by Whimsy Bower

[Edited to update title, links, and for formatting. Follow me on my official site: AspasiaSBissas.com]