Funny how holidays come and go so quickly. Memorial Day at the beach in Ocean City is the opening day of summer. At least for those of us here, on the Eastern Shore of Maryland. Rain or shine, it never seems to deter people from all over, piling “down the shore hon”.
This weekend was no exception. My mother-in-law lives about 15 minutes outside of Ocean City. LIQUID ASSETS (LA) IN OCEAN CITY We spent the weekend with her and my sister and brother-in-law. They live in Michigan and love coming here, especially in the summer.
Before Dawn married and moved to Michigan, we cooked a lot together. It’s always fun when she comes home. We still love to cook together and talk about food. There were lots of laughs and lots of food. I decided to make these muffins for a quick breakfast. I also had blueberries I didn’t want to leave, for fear of them spoiling. I don’t know about you, I HATE to waste food.
These muffins area an adaptation from Ina Garten’s “Barefoot Contessa Family Style”. Her cookbooks are fantastic! I have every one she has written. She has a new one coming out in October. Of course, I pre-ordered it.
It makes 18 muffins. I used a half cup ice-cream scoop so they all came out the same. I lightened them up by cuting some of the butter and sugar. I also used skim milk, light sour cream, and non-fat yogurt that had been strained overnight. They come out moist and light and loaded with blueberries.
BLUEBERRY COFFEE CAKE MUFFINS
• 1 stick unsalted butter, room temperature
• 1 C sugar
• 3 extra large eggs, room temperature
• 1 ½ tsp pure vanilla
• ½ C light sour cream
• ½ C nonfat plain Greek Yogurt, strained
• ¼ C skim milk
• 2 ½ C all purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp kosher salt
• 2 half-pints fresh blueberries, picked through for stems and washed and drained
1. Pre-heat the oven to 350 degrees. Put 16 muffin liners in muffin pans.
2. Cream butter and sugar until light and fluffy with kitchen mixer using paddle attachment.
3. At low speed add eggs one at a time, then vanilla, sour cream, yogurt, and milk.
4. In a separate bowl, place flour, baking powder, baking soda, and salt, whisk all together with a wire whisk.
5. With the mixer on low, add the flour mixture and beat until just mixed. DO NOT OVER-MIX.
6. Fold in the blueberries with a spatula and be sure the batter is completely mixed.
7. Using an ice cream scoop (large) scoop the batter into the muffin pans, filling each one just over the top and bake for 25-30 minutes until the muffins are lightly browned on the top and a cake tester comes out clean.
TIP: greasing the top of the muffin tins makes it easier to remove the muffins.
Til next time,