Wednesday, September 23, 2009

Strawberry Blueberry Muffins

We're well past strawberry and blueberry season; however, these muffins were so good that they are worth sharing. May be interesting to substitute peaches or necturines....

Strawberry Blueberry Muffins
Adapted from William Sonoma Baking: The Best of Kitchen Library
  • 2 cups flour
  • 2/3 cup sugar
  • 2-1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 cup milk
  • 1/2 cup unsalted butter, melted plus extra for greasing
  • 2 eggs
  • 1/2 cup blueberries
  • 1/2 cup strawberries, diced
1. Preheat oven to 400. Grease standard muffin cups for 16 muffins, filling unused cups with water to prevent warping.

2. In bowl, stir together flour, sugar, baking powder, baking soda, salt, and cinnamon. Set aside.

3. In another bowl, whisk together milk, melted butter, and eggs until smooth. Add the dry ingredients and stir until blended. Add blueberries and strawberries and stir until evenly incorporated.

4. Spoon batter into muffin tins, filling each cup about three fourths full. Back until toothpick inserted in the center of muffin comes out clean, approx. 15-20 minutes. Let cool in pan for 3-5 minutes, then remove.

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