Mmmm, blueberries!

[kelliem]

The blueberries we're getting this year are awesome. Is it just me, or have they gotten more flavorful over the last couple of years? It seems like there was a period there when they just tasted vaguely sweet, without any unique 'blueberry' flavor. To celebrate the bounty, I tried a new low-fat blueberry muffin recipe I found in the local paper.

I modified it very slightly -- reduced the brown sugar to half a cup from 3/4ths, added a teaspoon of ground coriander seed, and used regular instead of unsalted butter because I didn't have any unsalted on hand. I think they're the best blueberry muffins I have ever had. Here's the recipe (with modifications) if you're interested. It also has a cool (literally) trick to keep the blueberries from sinking to the bottom of the muffin, although the batter is so thick I'm not sure it's really needed.

COOK'S COUNTRY BLUEBERRY MUFFINS (modified)

1 cup blueberries 2 cups plus 1 tbsp all-purpose flour 2 tsp baking powder 1/4 tsp baking soda 1/2 tsp salt 1 tsp ground coriander seed*

2 large eggs 1/2 cup packed light brown sugar* 4 tbsps unsalted butter, melted and cooled* 3/4 cup nonfat buttermilk 1 tsp grated zest and 2 tbsp juice from 1 lemon 1 tsp vanilla extract

Double wrap the blueberries in freezer bags and freeze overnight, as frozen ones won't all sink in the batter. Don't take them out until the batter is made and oven is preheated.

Adjust oven rack to middle position and heat oven to 375 degrees. Spray 12-cup muffin tin (or 6-cup jumbo muffin tin) with nonstick cooking spray.

Whisk 2 cups flour, baking powder, baking soda and salt together in a large bowl.

Whisk eggs and brown sugar together in medium bowl until thoroughly combined. Gradually whisk in melted butter, then buttermilk, lemon zest, lemon juice and vanilla until well blended. Fold into dry mixture with rubber spatula (a few streaks of flour should remain).

Remove blueberries from freezer and toss with remaining tablespoon flour in small bowl. Gently fold blueberries into batter, being careful not to break berries.

Distribute batter in muffin tin and bake until light golden brown and toothpick or skewer inserted into center of muffin comes out clean, 25 minutes, rotating pan halfway through baking.

Nutrition information for each of 12 muffins: 190 calories, 4.5 grams fat, 3 g saturated fat. (Double amounts if making jumbo muffins)

The *'s indicate where I changed the recipe. When I made them I used fresh lemon juice, including the pulp, and I only froze the blueberries for about an hour since I hadn't remembered to put them in last night and I wanted to make the muffins for breakfast.

Comments

[matociquala.livejournal.com]

So saving that to memories.

Wish you could taste these tomatoes....

[kelliem.livejournal.com]

Oh man, so do I! I was drooling reading your farmer's market post. I love farmer's markets, and I love fresh, ripe tomatoes. There's nothing better than eating a fresh tomato out of hand, all ripe and fragrant. Mmmm. Or slicing it up with a little garlic olive oil and basil and buffalo mozzarella.

I need to make a trip to our local market next weekend. Maybe ardent_muses will come up and go with me. I will tempt her with thoughts of fresh vegetarian tamales and fresh tomatoes. :)

[matociquala.livejournal.com]

Yes! And these tomatoes are amazing. The orange ones are like candy.

[kelliem.livejournal.com]

I always look for the yellow pear tomatoes, too. They're always great. Excuse me while I wipe all this drool off my chin...

[cetpar.livejournal.com]

Excellent. i have some frozen blueberries so I'm putting this on the to make list. "Cook's Country" is by the same people who do "Cook's Illustrated", right? They always have some fantastic recipes.

Thanks! (says someone passing by through friendsoffriends list)O

[kelliem.livejournal.com]

Yes, same folks. I hope the muffins turn out as well for you!

[rattlecatcher.livejournal.com]

Appropos of nothing, there's a sex shop a few miles from me called "The Lubery." The sign is neon, with a blueberryish blue to it, and everytime I pass it, I think it says "The Blueberry." Which, yum. Though I don't feel like talking dirty when I see blueberries, and as a sex shop, this one's no Pleasure Chest.

[sithdragn.livejournal.com]

Blueberry muffins are just about my absolute favorite. Thanks for the recipe!

Do you think Eggbeaters would work in lieu of eggs? I've never tried cooking with them. Also, can I find coriander seed with the spices at the grocery store?

[kelliem.livejournal.com]

I'm not sure about eggbeaters, I've never used them either. Maybe their website has something about substitutions... ::googles:: yup, here you go: http://www.eggbeaters.com/tips/tips.jsp

[sithdragn.livejournal.com]

Aha! Thanks! Eggbeaters work with some recipes, but not always with baking. I'll give it a shot. Thanks!

[kelliem.livejournal.com]

Oh, and yes, pretty much any grocery store should have coriander. Here's Spice Island's page on Coriander: http://www.spiceadvice.com/brands/spice_islands/our_spices/Coriander.html

[sithdragn.livejournal.com]

Thanks again! I've never used coriander, at least not that I can recall. Thought it best to double-check. Now I can't wait to try these.