{ blueberry muffins }

I have been working from home this week, and tried to be inspired and effective. On a good day everything goes smoothly, but sometimes trying to be both of those things makes my head want to explode. That's when it's the best to step away from the work desk, and let the mind wonder to the kitchen. I looked into the freezer this morning and saw a box of blueberries. This is what happened an hour later. Inspired and effective, most definitely.

Ingredients (makes 12)

- 2 cups (4.8 dl) flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (1.2 dl) butter, room temp
- 1 cup (2.4 dl) sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup (1.2 dl) milk
- 2 cups (4.8 dl) frozen blueberries
- 1 tablespoon corn starch
- confectioner's sugar for dusting

Mix flour, baking powder and salt. In a separate bowl, using an electric mixer beat room temperature butter and sugar until fluffy. Add in the eggs one at a time. Keep beating until combined. Add in the vanilla.

Gradually add in half of the flour mixture. Pour in the milk and mix. Add the rest of the dry ingredients and keep mixing just until combined. In a separate bowl, mix corn starch with the frozen blueberries. Using a rubber spatula, fold in the blueberries.

Spoon batter into a buttered muffin tin. I like my blueberry muffins big, so I fill the cups almost full. Bake at 375 F (190 C) for about 30 minutes until golden, and tooth pick comes out clean when inserted in the center of a muffin. Let cool. I think the muffins taste even better the next day - just cover to store, and dust with confectioner's sugar just before serving.

Comments

[Musketnuss]

These look sooo good! I always have a problem with frozen blueberries: My dough turns violet and that looks kind of gross. How did you do that?

[tiina]

I have to say baking with frozen blueberries is a mystery sometimes. I have made a few disaster blueberry pies and scones with frozen ones:) The trick for successful ones for me is to use potato flour or corn starch. I always mix 1-2 tablespoons in with around 2 cups of berries. It's also important not to let the blueberries melt before using them. That way they won't break when you fold them into the batter and color it.

[tiina]

I also usually use wild blueberries which are smaller than the garden ones. I think they don't break as easy. Thanks for the question!

[irene]

they look really delicious. i have to bake these muffins soon :)

[Amanda]

I can't wait for blueberries to come back in season!

[Melibu]

oh, I should show my matcha tea and redcurrant muffins. They did look great for once ! Not as gorgeous as yours nevertheless... ,-)

[tiina]

Melibu, sounds like my kind of muffins! Share the recipe and some pics of them sometime - I'm curious:)

[fragolina]

Beautiful blog, beautiful photos. First time visiting... the recipes looks so delicious.I would like to try these muffins someday.

[Asics Shoes]

Do what you ought，and come what come.