Before moving to North Carolina, we lived in Maine, where wild blueberries reign supreme. We used to pick them on a road that ran behind our house. Here in North Carolina we haven't seen any wild blueberries, but that doesn't mean we can't enjoy blueberry muffins.
This is an easy and delicious recipe that yields six bakery-size muffins with a beautiful, slightly crusty, top and a tender, moist center.
2 1/2 C all purpose flour
1 TBS baking powder
1 tsp baking soda
1/2 C unsalted butter, melted and cooled
1 C white sugar
2 large eggs
1 C buttermilk (or 1C plain Greek yogurt)
1 TBS vanilla extract (use the real stuff, not imitation)
1 1/2 C fresh blueberries (rinse to clean, remove any stems, blot dry with a paper towel)
1. Spray muffin tin with cooking spray (I used one made from coconut oil).
2. Preheat oven to 425 degrees
3. In mixer bowl, toss together the flour, baking powder, baking soda, salt, and blueberries.
4. In a medium bowl, whisk together the melted butter, sugar, eggs, buttermilk and vanilla. Slowly add to the dry ingredients. Gently fold together until combined. DON'T overstir!
5. Divide batter into 6 jumbo muffin cups. Bake at 425 degrees for 5 minutes, then turn the oven heat down to 365 degrees and bake another 19 minutes.
6. Let cool for 5-10 minutes. Remove from pan.
|Muffins ©Rhiann Wynn-Nolet|
|Plated Muffins ©Rhiann Wynn-Nolet|
|Served Muffin ©Rhiann Wynn-Nolet|
|Yummy Muffin ©Rhiann Wynn-Nolet|
Our dogs, Daisy and Buster, recently turned 5. Here they are below as wee puppies of about 3 weeks!
|Daisy & Buster ©Rhiann Wynn-Nolet|
|Buster & Daisy ©Rhiann Wynn-Nolet|
Quince Cottage Style is #agrarianchic - a mix of old and new, rustic and opulent.
Our goal is to make our new subdivision house look inviting, beautiful,
and as though it wasn't born yesterday!