The blueberries in my fridge have been begging me to do something other than put them through my juicer. And when blueberries beg, you have to oblige. I found a tempting recipe for a blueberry tea bread, but thought another tea bread on the heels of the Buttermilk Lime Tea Bread may be too soon. What I really wanted to do was take a long walk on the wild side and make a cobbler. Without a doubt I would be the only one eating it and I’m not sure if a blueberry cobbler and I would be a good fit. However, there is one blueberry baked good that fits almost everyone, the tried and true blueberry muffin. This muffin had to be jazzed up just a tad, nothing fancy and nothing that I’ve tried before. Ok, what’s in the cupboard? I’ve really been trying to use what I have on hand before I replenish. Of course, flour, sugar and butter are a constant on my grocery list. And in today’s economy, using what’s on hand makes sense (and dollars).
So what’s inside Sandy’s baking cupboard……macadamia nuts, coconut, coconut milk and mango nectar. Dates that date way to far back to use, land lots of pudding mixes. Tons of sprinkles, graham cracker crumbs, citron (yuck), plus two kinds of cocoa. White chocolate, semi sweet chocolate. Boo-yah, white chocolate chips!! Let’s get this party started. And in keeping with the theme of using what’s on hand, I decided to go through my cookbook collection in search of the blueberry muffin recipe that I was going to tweak. The 1986 annual that I found the recipe in looks like it’s on it’s last ¼ tsp of baking soda, it’s weathered worn and some of the pictures are in black and white. Perish the thought!!! There wasn’t much modifying to be done. I omitted the almonds and sugar on top and added ½ cup finely white chocolate chips to the batter and another ½ cup sprinkled on top.
This is one of those goodies that makes you stand by the oven impatiently waiting for the timer to go off. Then you burn your mouth because you don’t have the good sense to wait until they cool. Man these muffins are good and as my very clever daughter figured out, I’m baking today because she has to work tonight. Bye-Bye muffins!!!!
Old Fashioned Blueberry White Chocolate Muffins – adapted from
Southern Living Annual Recipes 1986
2 cups all purpose flour
2/3 cup of sugar
1 TBS baking powder
½ tsp salt
½ tsp ground nutmeg
2 eggs, beaten
½ cup milk
½ cup butter melted
1 ½ cup fresh blueberries
¼ cup of almonds
1 TBS sugar
I added 1/2 cup finely chopped white chocolate to the batter and sprinkled another 1/2 cup finely chopped white chocolate on top before baking.
Combine flour, 2/3 cup sugar, baking powder, ½ cup finely chopped white chocolate, salt and nutmeg in a large bowl, reserving 1 TBS to toss with the blueberries. Make a well in the center of the mixture. Combine eggs, milk and melted butter; add to dry ingredients, stirring just until moistened. Toss blueberries with reserved flour mixture to coat, stir into batter. Spoon mixture into greased or paper lined muffin tins, filling 2/3 full. Sprinkle with remaining finely chopped white chocolate. Bake at 400° for 15 -18 minutes. Makes 18 muffins.