Blueberry Muffins and Power is Out

Big storm today. 20130627-222541.jpgPower has been out for 2 hours. Luckily I had already eaten dinner. Dinner was fried chicken, red potatoes with scallion butter, and green beans. I had an Asian pear on the side. I try to have fruit with every meal.

Josh and I were right in the middle of watching I Am Legend when the power went out. Ironically, it was during the scene where he was caught in the trap and the sun was setting. I read the book years ago, but have yet to see the movie. The thing that struck me first was how young Will Smith still looks.

20130627-222636.jpgI made these blueberry muffins before dinner. Since I’ll be in KC this weekend I didn’t want the blueberries to go to waste.

I also cleaned the whole fridge out today. Like a boss.

Here’s the recipe for the muffins, which are crunchy on the top and totally moist on the inside, with a proper crumb and lots of fruit.

Blueberry Muffins
Makes 12 muffins

6 tablespoons melted butter (salted)
4 tablespoons vegetable oil
⅓  cup  sugar
1 large egg
¾  cup greek yogurt
⅛ cup whole milk or half and half
1 lemon worth of lemon zest and half a lemon of juice
1 ½  cups all-purpose flour
1 ½  teaspoon baking powder
½  teaspoon baking soda
3/4 cup blueberries, fresh or frozen (if frozen, don’t bother defrosting)
turbinado or raw sugar for topping

Preheat oven to 375°F (convection oven). Grease a muffin tin. Mix together butter, oil, sugar, egg, yogurt, milk, and lemon juice. Mix together the flour, zest, baking powder, baking soda. Take a spoonful of the flour and add to the blueberries and mix until covered (this keeps them from sinking in the batter). Fold the wet into the dry and when half way incorporated, throw in the blueberries. Mix until just incorporated, DO NOT OVERMIX. Fill the muffin tins up most of the way, and redistribute to make even. Top with a generous amount of turbinado sugar.

Cook for about 15 mins or until tops are golden brown and toothpick comes out clean. Take them out and let them sit a few minutes and then carefully take out of the tin and let cool. If you don’t know what to do with them next, you might need to see a doctor about that.

Store in an airtight container at room temp and they should keep 2-3 days. Keep about a week in the fridge.

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