Thursday, October 2, 2014

Blueberry Muffins with Blackberry Butter

Ingredients for Muffins:
· 2 cups all-purpose flour
· ¾ cup sugar
· 2 tablespoons plain white cornmeal
· 1 tablespoon baking powder
· ½ teaspoon salt
· 1 cup blueberries
· 1 ¼ cups whole milk
· 2 large eggs, beaten
· 1 stick unsalted butter, melted
· 1 teaspoon vanilla extract
· ¼ teaspoon almond extract

Ingredients for Blackberry Butter:
· 6 tablespoons unsalted butter, softened
· 6 tablespoons seedless blackberry jam
· ¼ teaspoon grated lemon zest
· 1/8 teaspoon ground cloves
· Pinch of salt

1. Preheat the oven to 350 degrees.
2. In a large bowl, add the flour, sugar, cornmeal, baking powder, and salt. Mix together until evenly distributed. Add the blueberries and toss.
3. In a medium size bowl, add the milk, eggs, butter, vanilla and almond extract. Stir together until evenly incorporated. Pour the milk mixture into the flour mixture. Lightly stir together until just blended and a batter forms.
4. Spoon the batter into a nonstick muffin pan lined with paper muffin cups. Bake for 20-25 minutes. The muffins are done when a tester comes out clean. Remove from the oven, cool in pan for a few minutes, then remove the muffins from the pan and let cool completely. Store in a sealable container overnight.
5. To make the blackberry butter: add together the butter, jam, lemon zest, cloves and salt to the bowl of a food processor. Process until the butter and jam are well blended. Remove from the processor and place in a serving container, such as a sealable glass bowl or ramekin. Refrigerate overnight before using.

No comments:

Post a Comment