Blueberry Muffins (Baking with Julia)

In writing up some of these 2012 adventures in baking posts, I realize I was going through quite a blueberry phase last summer. So far, I've made:

Blueberry Galette
Warm Cinnamon-Spiced Blueberry Cake
Blueberry Crisp
Blueberry Crumble

And now, these amazingly light Blueberry Muffins, courtesy of Julia Child's Baking with Julia. Rick Katz is the contributing baker for this recipe. This is one of my all-time favorite cookbooks. I can always tell my favorite cookbooks from those that are just okay by the number of dog-eared pages, pages stuck together, and notes in the margins. This book has all of those hallmarks and more. Julia Child was a master! And, I love that she didn't find her passion until later in life...gives hope to all of us who may still be looking.

mise en place

for cupcakes, the blueberries get covered in flour, which keeps them mixed
evenly throughout the batter instead of falling to the bottom as they bake

creaming the butter and suger

eggs, added

wet and dry ingredients added...

and mixed well

then the blueberries are gently stirred in

scooped into the muffin papers

and baked until golden brown

beautiful!

a close-up of a sprinkle of turbinado sugar on the top

an amazingly light and tender crumb

Bye for now...

Avid Baker's Challenge: Supermoist Banana-Nut Muffins

Here is one more from my Avid Baker's Challenge group's 2012 book, The Weekend Baker by Abby Dodge. These Supermoist Banana-Nut Muffins were very easy to pull together (and I feel like I always have overripe bananas around!) and were very good. You could easily adjust the spices, but even by the recipe, they was delicious - moist with a great banana flavor.

I've already made this recipe - in a loaf pan - at least twice since the first time (July 2012) and have some overripe bananas sitting on the counter right now so will probably be making another loaf tomorrow. I think I prefer this recipe as a loaf. As cupcakes - unless you plan to eat them all the day they are made - they tend to dry out a little. But, as a loaf, it's much more moist and remains moist for several days. Day (or two) old, toasted and served with butter and a drizzle of butter...the best!

mise en place - this cake is very easy to make

dry ingredients are added to the wet

to avoid over-mixing, add the nuts before the flour is fully incorporated

one last stir and...done!

I use a scoop so all the cupcakes are the same size

done - they would be delicious with a smear of creamcheese frosting

a close up

are they cool enough to eat yet??

yummy - very light and tender

Bye for now...