Blueberry Muffins for the Road!
Vacation! I am still thinking about it. I love cool mornings, a bit of fog, crabbing, fishing, exploring, reading, sitting! What's not to like? I know we really liked the Blueberry Muffins that I made for the road. They weren't too sweet and had just the right amount of blueberries to keep me smiling.
I had never made muffins for the road before and I can't imagine why I never thought of doing it. It was so nice to be able to bite into a moist muffin and enjoy coffee, while listening to our audio book as we rolled north...thirteen hours. It was a long drive but made enjoyable by blueberry muffins and our book and a few sandwiches and stops along the way.
There is a story behind the blueberry muffins and it has to do with the Secret Recipe Club and my blog assignment, WHYIAMNOTSKINNY and metric measure. When I got my assignment I knew that I had to get cooking immediately as we were going to be leaving. The urgency, needing a recipe for something that could "travel" and having frozen blueberries and very ripe bananas all pointed me to the muffin section of Maxine's recipe index.
But wait, before I go on, let me talk about Maxine. She is a South African blogger who now lives in Brussels. She has a love for good food and enjoying it. Her blog is her outlet for reminiscing over meals, recipes, restaurants and general food gathering experiences...and sharing with her readers! She has a one year old daughter who I am certain keeps the food experiences interesting!
There is quite a variety of recipes on Maxine's blog. And, she has a special place in her heart for desserts and sweet treats. As I explored, I found a number of recipes that I would like to prepare, such as the Cheese, Leek and Potato Pasties or Cottage. But being sensible about my situation, I
determined that the Blueberry Muffins, Banana Raspberry Muffins or the Orange and Poppyseed Muffins would be good choices....with the Blueberry Muffins being the winner of the day!
But....metric measure.....? Many years ago, when I was in the classroom, I always taught a unit on metric measure. Of course, the big no-no was to try to convert. So, I never went there....converting just didn't come out "equal". And, you know, that is so true.
On baking day, I found myself looking at the metric measure, looking at the tools on hand, and the biggest mistake...the internet. I must have found three or four conversion charts and each was different. So, I did the best I could. I looked at a standard recipe I had on hand and the ratio of sugar to flour, the ratio of wet ingredients to dry...I over analyzed it. But, I made a determination and dove in! (It was actually fun to step up to the challenge!)
My muffins were really tasty....not overly sweet...very moist. What they did, was lose the beautiful puffy raise that they had. So, I did something with the leavening or some other proportion, but I am not certain what it was. Good thing it didn't effect the taste!
Yield: 12 muffins
1 cup flour
1 tsp baking powder
1 tsp salt
2 large eggs, room temperature
3/4 cup sour cream
2 Tbsp milk
2/3 cup granulated sugar
1/2 cup butter, melted
1 tsp vanilla
1 cup blueberries
Preheat the oven: 350° F.
Prepare the muffin tin. Place the muffin liners in the muffin tin or grease the tin.
Sift the flour, baking powder, and salt into a medium bowl and set aside.
In another bowl, whisk together the eggs, sour cream. milk, sugar, butter and vanilla.
Add the wet mixture to the dry mixture. Stir. Gently fold in the blueberries. (Be careful to not over mix.)
Divide the mixture evenly between the muffin cases.
Bake for 25-30 minutes. Test the muffins at 25 minutes to see if tester comes out dry.
PRINTABLE RECIPE
They may not have a cute little domed top but they had a great taste. Everybody loved them....and what they mentioned was that they were moist, not overly sweet and had a great flavor.
If you are a pro at converting metric to standard measure.....and can see what I did incorrectly, please share!!
In the meantime, I will be thinking about Oregon and looking forward to our next trip!
I had never made muffins for the road before and I can't imagine why I never thought of doing it. It was so nice to be able to bite into a moist muffin and enjoy coffee, while listening to our audio book as we rolled north...thirteen hours. It was a long drive but made enjoyable by blueberry muffins and our book and a few sandwiches and stops along the way.
There is a story behind the blueberry muffins and it has to do with the Secret Recipe Club and my blog assignment, WHYIAMNOTSKINNY and metric measure. When I got my assignment I knew that I had to get cooking immediately as we were going to be leaving. The urgency, needing a recipe for something that could "travel" and having frozen blueberries and very ripe bananas all pointed me to the muffin section of Maxine's recipe index.
But wait, before I go on, let me talk about Maxine. She is a South African blogger who now lives in Brussels. She has a love for good food and enjoying it. Her blog is her outlet for reminiscing over meals, recipes, restaurants and general food gathering experiences...and sharing with her readers! She has a one year old daughter who I am certain keeps the food experiences interesting!
There is quite a variety of recipes on Maxine's blog. And, she has a special place in her heart for desserts and sweet treats. As I explored, I found a number of recipes that I would like to prepare, such as the Cheese, Leek and Potato Pasties or Cottage. But being sensible about my situation, I
determined that the Blueberry Muffins, Banana Raspberry Muffins or the Orange and Poppyseed Muffins would be good choices....with the Blueberry Muffins being the winner of the day!
But....metric measure.....? Many years ago, when I was in the classroom, I always taught a unit on metric measure. Of course, the big no-no was to try to convert. So, I never went there....converting just didn't come out "equal". And, you know, that is so true.
On baking day, I found myself looking at the metric measure, looking at the tools on hand, and the biggest mistake...the internet. I must have found three or four conversion charts and each was different. So, I did the best I could. I looked at a standard recipe I had on hand and the ratio of sugar to flour, the ratio of wet ingredients to dry...I over analyzed it. But, I made a determination and dove in! (It was actually fun to step up to the challenge!)
My muffins were really tasty....not overly sweet...very moist. What they did, was lose the beautiful puffy raise that they had. So, I did something with the leavening or some other proportion, but I am not certain what it was. Good thing it didn't effect the taste!
Blueberry Muffins
adapted from WHYIAMNOTSKINNY
Yield: 12 muffins
1 cup flour
1 tsp baking powder
1 tsp salt
2 large eggs, room temperature
3/4 cup sour cream
2 Tbsp milk
2/3 cup granulated sugar
1/2 cup butter, melted
1 tsp vanilla
1 cup blueberries
Preheat the oven: 350° F.
Prepare the muffin tin. Place the muffin liners in the muffin tin or grease the tin.
Sift the flour, baking powder, and salt into a medium bowl and set aside.
In another bowl, whisk together the eggs, sour cream. milk, sugar, butter and vanilla.
Add the wet mixture to the dry mixture. Stir. Gently fold in the blueberries. (Be careful to not over mix.)
Divide the mixture evenly between the muffin cases.
Bake for 25-30 minutes. Test the muffins at 25 minutes to see if tester comes out dry.
PRINTABLE RECIPE
They may not have a cute little domed top but they had a great taste. Everybody loved them....and what they mentioned was that they were moist, not overly sweet and had a great flavor.
If you are a pro at converting metric to standard measure.....and can see what I did incorrectly, please share!!
In the meantime, I will be thinking about Oregon and looking forward to our next trip!
they still look great! And I am sure that they tasted excellent too!
ReplyDeleteGreat SRC choice and thanks for the lovely words!
I was to Oregon many years ago and it still looks as beautiful as I remember. Your muffins look pretty incredible too. I feel your pain with the conversion thing...I don't know why we don't get it LOL>
ReplyDeleteI am so ready to make the change!
DeleteDespite your challenge of converting measurements, it looks like you did great!! I'm always on the look out for a good blueberry muffin recipe!
ReplyDeleteHard to beat a good blueberry muffin - or blueberry anything for that matter.
ReplyDeleteKate, I love blueberry muffins! I'm ready for my 2 or 3 of them right now with my coffee... Take Care, Big Daddy Dave
ReplyDeleteLooks like you did great! I love how muffins are such a delicious and portable food. :)
ReplyDeleteWhat a wonderful portable breakfast: blueberry muffins! Thanks for sharing this recipe.
ReplyDeleteI've always wanted to go to Oregon and see the coast. Looks beautiful! And what a great idea to bring these delicious looking muffins along. I'll have to remember that for our next car trip.
ReplyDelete