Okay, so they are Blueberry muffins, but Mike and I have a secret: we really really like the kid’s tv show ICarly. I know, its a show for 8 year olds, but have you seen it? It is hysterical! At any rate, one episode they get lots of cash for selling faulty sneakers and Sam hires a chef who makes Blueberry Muffins for her everyday, but calls them Blubbery, cuz she has an accent and…okay, well, maybe you had to be there, but whatever, that’s what we call them now too!!
In my 10th week of pregnancy or so (I’m almost up to week 17, whoo hoo!) I began craving, NEEDING blueberry muffins. I wanted homemade ones though, not crap from Dunkin Donuts! No sir! Also, I was finally feeling well enough to stomach cooking, so I was in dire need of baking!! I found this recipe via our dear friend Martha S. and it is divine. In fact, I think I have baked them about 4 times since! The muffins taste best the day you make them, but keep decently well in a plastic bag all week. I often bake a batch on Sunday and then eat one every morning around 10am for my second breakfast. I eat every hour these days, what can I say?! Give them a try, they are surprisingly easy, healthy, and awesome!
Blueberry Muffins (from Martha Stewart)
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan *
2 cups all-purpose flour, plus more for pan
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh blueberries
1 1/4 cups sugar
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup milk
1/4 teaspoon nutmeg
Preheat oven to 375 degrees. Generously butter a standard 12-cup muffin pan and dust with flour, tapping out excess; set aside*. In a medium bowl, whisk together flour, baking powder, and salt. Working over the bowl, toss blueberries in a fine sieve with about 1 1/2 teaspoons flour mixture to lightly coat; set aside the flour mixture and the blueberries.
In the bowl of an electric mixer fitted with the paddle attachment, or using a handheld mixer, beat butter and 1 cup sugar on medium-high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until combined. Mix in vanilla.
With the mixer on low speed, add reserved flour mixture, beating until just combined. Add milk, beating until just combined. Do not overmix. Using a rubber spatula, fold in the blueberries. Divide batter evenly among the prepared muffin cups. If desired, in a small bowl, mix together remaining 1/4 cup sugar and nutmeg. Sprinkle sugar mixture on top of muffin batter.
Bake, rotating pan halfway though, until muffins are golden brown and a cake tester inserted in the center of one muffin comes out clean, about 30 minutes. Transfer pan to a wire rack to cool 10 minutes. Turn muffins on their sides in their cups, and let cool. Serve warm or at room temperature.
* I am always afraid to just bake stuff right in the muffin tin, so I didn’t. Instead of buttering the tins, I just used good ol’ paper liners. Works every time!