Posted by: kirstieann | January 15, 2012

Blueberry Chocolate Chip Muffins

Tonight I wanted something sweet to eat, but of course I don’t keep desserts in the house. I figured I should bake something with blueberries since I knew we had fresh ones in the fridge. So what did I do? Well of course I got on Food Gawker to drool at fabulous pictures of fabulous photos. Then I found one for blueberry muffins on “Grace’s Sweet Life” based off of a Martha Stewart recipe. I used this recipe with a few changes and additions.

Blueberry Chocolate Chip Muffins

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 freshly ground nutmeg
enough chocolate chips, to your liking
zest of half a lemon

Preheat oven to 375° F. Generously butter a standard 12-cup muffin pan and dust with flour, tapping out excess OR use muffin cups; set aside.

In a medium bowl, whisk together flour, baking powder, salt, and nutmeg. Working over the bowl, toss blueberries in a fine sieve with about 1 1/2 teaspoons flour mixture to light coat; set aside the flour mixture and the blueberries.

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. Mix in lemon zest. Add milk, beating until just combined. Do not over mix.

Using a rubber spatula, fold in the blueberries and chocolate chips. 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.

Bake, rotating pan halfway through, until muffins are golden brown and a toothpick 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.

Although I accidentally only used half a stick of butter and left them in the oven for about 2 minutes too long (because my oven is very hot and I was enjoying the smell filling the kitchen too much), the muffins turned out pretty great.


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