muffin munchkin

my very first attempt at muffins, from first principle (betty crocker's instant mixes don't quite count!) and to be really honest, i am quite pleased with myself! its been two days since i baked them and one tunch and two brekkies later, i have to admit, these blueberry munchkins were still moist and yummy, even without pre-heating and knob of butter! (i get lazy in the office *blush*)

the recipe i was actually eyeing was one in the book 'baking: one step at a time' by marianne magnier moreno as it not only had step by step instructions to making the little beauties, but step by step little pictures alongside just so that you know how your mixture should look and how brown you should bake them until. useful for a cake klutz like me (been more successful in the cookie and chocolate department...hence explaining the lack there of of posts in the cake and muffin arena!) but i discovered that i bought cream instead of sour cream or creme faiche as requested by the recipe...so i surfed over to the the trusty martha stewart website and found one recipe for blueberry muffins with the exact ingredients i had. i am pretty wowed by the outcome so this girl thought i'd share the recipe just in case anyone reading this gets inspired to have a go at baking a batch up.

blueberry muffins
'from martha stewarts baking handbook'

makes twelve

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour, plus more for pan
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh blueberries
1 1/4 cups sugar
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup milk
1/4 teaspoon nutmeg

(a) Preheat oven to 190 degrees celsius. Generously butter a standard 12-cup muffin pan and dust with flour, tapping out excess; set aside. In a medium bowl, whisk together flour, baking powder, and salt. Working over the bowl, toss blueberries in a fine sieve with about 1 1/2 teaspoons flour mixture to lightly coat; set aside the flour mixture and the blueberries.

(b) In the bowl of an electric mixer fitted with the paddle attachment, or using a handheld mixer, beat butter and 1 cup sugar on medium-high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until combined. Mix in vanilla. With the mixer on low speed, add reserved flour mixture, beating until just combined. Add milk, beating until just combined. Do not overmix. Using a rubber spatula, fold in the blueberries. Divide batter evenly among the prepared muffin cups. If desired, in a small bowl, mix together remaining 1/4 cup sugar and nutmeg. Sprinkle sugar mixture on top of muffin batter.

(c) Bake, rotating pan halfway though, until muffins are golden brown and a cake tester inserted in the center of one muffin comes out clean, about 30 minutes. Transfer pan to a wire rack to cool 10 minutes. Turn muffins on their sides in their cups, and let cool. Serve warm or at room temperature.

easy peasy! i think these are best served up warm with a generous slab of (salted) butter and good cuppa!