Monday, June 6, 2011
Blythe's Blueberry Muffins
Breakfast has always been my favorite meal for several reasons. For one, it's the only time during which something as ridiculously decadent as an oozing, frosting-covered cinnamon roll can pass as an acceptable meal. Sweets as meal? Yes, please. See also: pancakes, scones, muffins, doughnuts, et al. Not that I would advocate going that route often, or even more than, say, once a month. But still, just knowing the option exists is strangely comforting.
Beyond that, the very act of wandering into the kitchen in your pajamas, sleepy-eyed and hungry, fixing yourself something good to eat, and huddling over the morning papers with a steaming hot cup of coffee or tea in hand, taking in the quiet of morning, the anticipation of a day that is just beginning—there's something so bracing and nourishing about it. It's one of my very favorite rituals.
And lastly, when you bake muffins for someone, or make pancakes for them, or squeeze some oranges into a bright, pulpy juice until their glass is full, it seems, to me, like the ultimate act of care and love and friendship. You're sending this person—this person whom you most likely love—off into their day with a full stomach to sustain them through whatever may come their way. Is there any better start to a day—for both parties?
In fact, I don't know why I don't post breakfast recipes more often. I made these delicious blueberry muffins on Sunday morning for my friend Matt and a slew of my doormen before heading off to a long day at the Veuve Clicquot Polo on Governor's Island. I figured the carbs would help with all the champagne consumption. They're incredibly simple and the dry ingredients can be preassembled the night before for an even speedier morning. Try them out and let me know what you think. xo
Blythe's Blueberry Muffins
Adapted from My Father's Daughter, by Gwyneth Paltrow
1 stick unsalted butter, melted and cooled
2 large organic eggs
1/2 cup whole milk
2 cups unbleached all-purpose flour
3/4 cup plus 1 teaspoon granulated sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt or sea salt
2 1/2 cups fresh blueberries, rinsed and dried
Preheat the oven to 375ºF. Line a 12 cup muffin tin with paper liners.
In a large bowl whisk the cooled butter, eggs and milk until everything is incorporated. In a separate bowl whisk the flour, 3/4 cup of sugar, baking powder and salt. Pour the butter mixture into the dry ingredients and stir everything together until the batter is smooth and creamy. Fold in the blueberries.
Fill each muffin cup about 1/2 full, dividing the batter evenly amongst all 12 cups. Sprinkle the muffin tops with the remaining teaspoon of sugar. Bake them for about 25 to 30 minutes, or until a toothpick or knife inserted into the middle of a muffin comes out clean. These muffins are best served warm.