Tuesdays with Dorie BWJ: Blueberry Muffins
September 3, 2013 at 12:01 am | Posted in breakfast things, BWJ, groups, muffins & quick breads, tuesdays with dorie | 14 CommentsTags: baking, breakfast, fruit, muffins
Yesterday was the first Labor Day in many years where I myself did not have to labor. Any holiday is typically an extra busy, extra intense day for those who work in the food biz. It was sort of odd then that I chose to celebrate by getting up a little early to make Rick Katz’s Blueberry Muffins for breakfast. Baked goods for breakfast are a bit of a treat around here, as they should be, I guess. Not only are they an indulgence, but OMG, the wait for prep, baking and cool down is almost too much!
Really, though, blueberry muffins are no big deal (they’re not like sticky buns, or anything), and I’ve made them here before. This particular recipe is unusual in that it uses cake flour and calls for creaming the butter and sugar (instead of the “muffin-method’s” usual melted butter or oil). The results are more like little tea cakes than sturdy coffee shop muffins. They aren’t too sweet and they are loaded with the last-of-season blueberries. They look sort of dainty and unassuming from the outside, but inside they are basically blueberry jam!
We’re going without hosts now for TWD, so for the recipe, see Baking with Julia by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!
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a whisk and a spoon 
Yum! I haven’t made muffins in a while. And it’s just hit spring in Australia so Blueberries should ill be in season 🙂
Comment by brendonthesmilingchef— September 3, 2013 #
How beautiful, the muffins even look like they are sitting there in the quiet part of the morning. I did a botchy job on the fougasse, but now am tempted to make the muffins too.
Comment by saucygander— September 3, 2013 #
Awesome cupcake and the last photograph can make you drool!! Yummmm 🙂
Comment by sylviadewy— September 3, 2013 #
There is nothing better than Blueberry pastries!
-Michael Dooley
Leaderdevelopmentblog.com
Comment by Michael Dooley— September 3, 2013 #
My favorite! Looks great.
http://pennywisepoundcake.com
Comment by pennywisepoundcake— September 3, 2013 #
My raspberry and blackberry version had lots of sunken berries as well, but the texture was so light and yummy! I added vanilla, which certainly gave it a little something “extra”. (I can’t resist adding vanilla to most everything I bake!)
Comment by Dawn— September 3, 2013 #
I didn’t mention it here, but I added vanilla, too. Yum!
Comment by steph (whisk/spoon)— September 3, 2013 #
your muffins look wonderful-i would love to have someone bake me muffins for breakfast! after making more muffins than i can count (during 25+ years of professional baking) i opted to make the fougasse.
Comment by jane of many trades— September 3, 2013 #
Good looking muffins. I loved these. I even added the zest of one lemon to give them a little zing.
Comment by SandraM— September 3, 2013 #
Yes, the blueberry jam reference is spot on. Congrats on a day off!
Comment by sunshine x 2— September 4, 2013 #
I thought of blueberry jam while eating these. Even so, these were pretty tasty, and easy to boot!
Comment by Cathleen— September 4, 2013 #
those are some lovely looking muffins!
Comment by smarkies— September 9, 2013 #
These look so srummy! 😀
Comment by Ayesha (Miss Spicy Hat n' Sugar Socks)— November 22, 2013 #
These looks tasty! 🙂
Comment by CookItSlim.com— December 13, 2014 #