Phew it’s been a while since I’ve whipped up any Martha Stewart treats in the kitchen, but last week I was inspired by the start of berry season, so I turned my Martha Stewart’s Baking Handbook open to blueberry muffins.
Have I mentioned that I’ve been working in a bakery for the past 5 months? Mostly helping customers up front, but it’s afforded me the opportunity to sample some delicious cookies, quick breads, brioche and blueberry muffins.
At the bakery, our muffins typically turn out huge with tops that far exceed the size of the rest of the muffin. And that’s pretty much everyone’s favorite part anyway right, so what’s not to love? (My mind is jumping to Seinfeld: “It’s not, ‘Top of the Muffin TO YOU!'” with flamboyant Elaine hand gestures and then later, “I gotta haul some stumps”…such a hilarious episode.)
In pursuit of using up some strawberries from the fridge, I decided to make a batch of mini blueberry muffins and a batch of mini strawberry muffins. PS I only own a mini muffin tin. New York apartment and all that. PPS I’m not sure I’ve ever come across a strawberry muffin before. Have you? I was really quite excited at the prospect!
I’ve never really made muffins before, but I’m not sure why not since it only calls for very standard ingredients: flour, sugar, butter, milk, baking powder, salt, vanilla extract and eggs. I think I’ve always been scared that my muffins will stick to the tin and I’ve been too lazy to purchase those little paper cups, which also seem sort of a waste to the environment.
So with this, I made to sure to super duper butter the muffin tin, not only in the wells but all along the ridges too because I knew I wanted to try to “overstuff” them to create the large muffin tops. Then I dusted the whole tin with flour and scooped in heaping spoonfuls of batter – first up was blueberry.
Since I was using a mini tin, I thought the cook time should be decreased but I wasn’t sure by how much. So I started with 15 minutes, they were clearly not done, so I turned the tray and put them back in for another 10.
They seemed to be slightly browned on top, so I pulled them out of the oven, let them cool for about 10 minutes and then flipped them over and banged the tray a few times (a new trick I learned at work) so that the muffins slide right out. I only had to manually pull a few out and they ended up breaking, mostly because the berries were at the bottom of the well and had melted and stuck to the pan.
I rebuttered, refloured and did the same with the strawberry batter, although I had even more batter to use, so I cooked for 27 minutes instead of 25.
The strawberry muffin tops were much wider than the blueberry ones and they had kind of baked into one another so the flip and tap method didn’t work and I had to use a little knife to help pop the muffins out, but none of them broke.
- Toss the fruit with flour before folding it into the batter to prevent it from sinking to the bottom of the tin.
- Sprinkle sugar on top of the raw muffins before baking for an extra sweet crunch. I did this on the strawberries but not on the blueberries.
- Bake the muffin tin on top of a cookie sheet (especially with a mini muffin tin) so that you have a wider tray to handle. It’s hard to grasp narrow edges of a muffin tin with oven mitts on.
These muffins were quite addicting and I ate at least 4 warm ones straight away. The blueberry ones were tart (small blueberries) and the strawberry ones were pretty sweet. I LOVED the way the strawberry ones smelled in the oven – like strawberry shortcake – and just like summer.
How perfect for July 4th to have some summer berry muffins that are red and blue and white (the muffin part?) – yum!