As the cup says==News Cafe, Miami, FL
While trying to scarf down a mountain of a blueberry muffin at about 3am in Miami, FL., I got to share a table with close friends and meet new ones like Verse (Hey Verse!)
. I had a great debate with his nighttime sunglasses wearing friend over me not performing on demand. It ended with a respect for my personal performance of refusal. I was able to attempt devouring a huge blueberry muffin which the end result is above. Yeah, it won but, the coffee ice cream lost out unlike its nasty iced tea companion. With my left over dessert, I wondered how it came about and now I’m sharing what I found…along with Verse’s video that reminds me of muffins now.
Blueberry muffins can be baked in muffin tins, which have individual cup-like containers to hold the batter. The batter can also be pouring into paper cupcake liners for baking on a cookie sheet, or baked in cast-iron gem pans. Individually wrapped blueberry muffins have become a popular item at specialty coffee shops in the United States.
History
1. Harrieta Van Winkle is often credited with the creation of the blueberry muffin in 1244, to protest the English invasion of Scotland. Although the validity of the claim is not verified, it does place the blueberry muffin center stage in an intriguing tale. Muffins embellished with ingredients like blueberries evolved from small single serving cakes or breads made in the home. In 1703 England the term “moofin” was applied to small cakes or breads. Similar words appeared in other languages. “Moufflet” in French referred to soft bread, and in German small cakes were called “muffen.”
Identification
2. A blueberry muffin is a cupcake sized, single portion quick bread embellished with blueberries. It is typically served as a breakfast bread or as a snack or with hot tea or coffee. Muffins do not use yeast for rising, hence they’re considered “quick” breads, in that they require less preparation time.
Considerations
3. Good muffins have a moist interior and a coarse, rounded top. Their texture should be somewhat crumbly. Beating the batter too much produces a mixture that’s too compact. It’s best to mix the batter just to combine and moisten the ingredients. For the best results, use fresh blueberries and add them near the end of the mixing process.
Features
4. A blueberry muffin recipe typically includes flour, baking powder, salt, sugar, egg, butter, milk and blueberries. If using fresh blueberries, some recipes advise dusting the fresh blueberries before adding to the batter, to reduce the bleeding of the purplish-blue berry coloring. To prevent bleeding when using frozen blueberries, do not thaw prior to adding to batter.
Benefits
5. Blueberries are hailed as having significant health benefits. They contain antioxidants that are believed to help protect the body from negative effects caused by free radicals and diseases which are associated with aging. Blueberries contain vitamin C and E, and phenolics and anthocyanins. Using wild blueberries as opposed to cultivated blueberries can enhance the health benefits, as wild berries contain more powerful antioxidant anthocyanin and show greater antioxidant capacity.
source by Ann Johnson
Recipe for Huge Blueberry Muffins
Ingredients
* 1/2 cup butter , softened 1/2 cup butter , softened
* 1 1/4 cups sugar 1 1/4 cups sugar
* 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
* 2 eggs 2 eggs
* 1/2 cup milk 1/2 cup milk
* 2 cups flour 2 cups flour
* 1/2 teaspoon salt 1/2 teaspoon salt
* 2 teaspoons baking powder 2 teaspoons baking powder
* 1/2 cup blueberries 1/2 cup blueberries
* 2 cups blueberries 2 cups blueberries
* to taste extra sugar to taste extra sugar
Instructions
1. You will also need: cupcake papers.
2. Using a mixer cream together in a bowl the butter, sugar, and vanilla.
3. Add the 2 eggs and mix well.
4. Combine the flour, salt, and baking powder and add to the above mixture alternately with the milk.
5. Add 1/2 cup blueberries gently by hand.
6. Then add the other 2 cups of blueberries gently by hand.
7. Line a 12 cupcake tin with cupcake papers.
8. Pile the batter right to the top of the papers using all of the batter on these 12 muffins.
9. Sprinkle with granulated sugar.
10. Bake at 375 degrees for 25-35 minute
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