Disclaimer: be prepared for one of my longest blog posts in history
This week I am FINALLY going to the cabin!!!!!!!! So much love for that place, yet very few trips happen each year. To maximize on fun time and minimize on work, I have been food prepping and freezing in advance. Hopefully, we will only have to heat up certain things, grill others, and slap some deli meats on some bread. Should be a piece of cake.
I made corn bake (blog to come eventually…I forgot to take pics), chocolate chip banana bread, and blueberry muffins.
The first batch of muffins ended up in the trash after I forgot to include buttermilk and vanilla. The website I got the recipe from had everything lumped together in a few paragraphs, and I wasn’t being a careful reader. Boo.
The second time around I took pictures and re-read each step multiple times. They should be fantastico!
To start off my cooking adventures, I had to have some wine. I’m trying to expand my wine tastes, but I still have no idea what I’m looking for. So I grabbed a semi-random riesling off the shelf:
BV Coastal Estates 2006 California
I would describe it as light and smooth…not as sweet as the Relax or Dr. Loosen’s that I’m used to.
It tastes like pear, but i feel like this is one of the “fall-back” wine flavors if you have no idea what you’re talking about (I know this because pear is what I use when I want to sound sophisticated haha).
Onto the baking! The recipe I used can be found at Gonna Want Seconds.
Makes 12 big ole muffins.
Prep time: 1 hour
Bake time: 17-18 mins
You will need:
|3||tablespoons dark brown sugar|
|1/2||cup plus 3 tablespoons flour|
|5||tablespoons unsalted butter , melted and warm|
|2||cups fresh blueberries, picked over|
|1 1/8||cups sugar|
|2 1/2||cups flour|
|2 1/2||teaspoons baking powder|
|4||tablespoons unsalted butter , melted and cooled slightly (1/2 stick)|
|1/4||cup vegetable oil|
|1 1/2||teaspoons vanilla extract|
Take 1 cup of the blueberries (wash and remove stems) and heat over low burner with 1 tsp. sugar. Should take about 5 minutes of heat and spoon smashing until it looks like this:
Simply set aside and let cool.
Next add in the 1/4 cup oil and 1/2 stick of melted butter to the egg/sugar combo.
Once combined, add the 1 cup buttermilk and 1.5 tsp. vanilla extract. (this was the key ingredient I missed last time)
Slowly combine the sugar/butter combo with the dry ingredients and fold in the other 1 cup of blueberries.
I used muffin cups, but you can just as easily fill up a greased muffin tin. I also used my 1/4 cup measuring cup to fill each muffin tin to the brim.
At this point the recipe I found suggests chopsticks to make little valleys in the middle of each muffin mound. You can just as easily use a spoon and then quickly fill in with the cooled berry mixture from earlier.
Phew. Kinda a lot of work no? At this point I got a little exhausted, but the result was worth it.
Now for the quick streusel crumble.
Combine 3 Tbsp. white sugar, 3 Tbsp. brown sugar, 1cup and 3 Tbsp. flour, and a pinch of salt.
Melt 5 Tbsp. of butter and pour over the mixture.
Mix with a fork and you should get some crumbles:
Crumble on top of your muffins (feel free to go crazy here, the crumble wasn’t too noticeable in my first batch once it came out of the oven).
Bake at 425 degrees for 17 minutes or so. Fluffy, sugary, blueberry goodness