It’s almost July 4th, and your RSS feeds are probably glutted with cakes decorated as American flags and recipes for red, white, and blue Jell-O. As fun as the strawberry stripes and blueberry stars are on a bed of white buttercream, though, I’ve seen the patriotic desserts enough to be over it. I’m all for providing content that’s timely and useful – which, admittedly, flag-themed desserts sometimes are – but if I were a really good blogger, I would have offered up something boozy and refreshing here instead of the arguably hypocritical blueberry muffins I’m about to show you.
It’s my birthday weekend, though, and this year, that means more drinking of alcohol than cooking with it. So instead, I’m bringing you these blueberry muffins. It happens, of course, that these are half patriotic already, meaning I’ve already broken my own rule – and which also means that you now have free reign to make them additionally so with the addition of some chopped-up strawberries. I’ll be busy drinking the alcohol I wasn’t cooking with – and thus will be far too busy to judge.
Adapted from Dorie Greenspan’s Baking From My Home to Yours
1 1/3 cups flour
2 teaspoons baking powder
1/2 teaspoon cinnamon (optional)
1/4 teaspoon salt
2 large eggs, separated
1 stick butter, room temperature
1 cup packed brown sugar
1/2 cup yogurt
2 cups blueberries, fresh or frozen and un-thawed
Line 2 muffins pans with paper liners. Preheat oven to 375 degrees Fahrenheit. Whisk together dry ingredients; set aside.
With the whisk attachment, in the (very clean) bowl of a stand mixer, beat egg whites with a pinch of salt to glossy peaks. Gently scrape whites into a separate (also clean) bowl.
In the same mixing bowl, beat butter and sugar until creamy. Add egg yolks; beat about 2 minutes. With mixer on low speed, gradually add half of the dry ingredients, then yogurt, then other half of dry ingredients. Stir until just combined (there should still be some visible traces of flour). Gently fold in egg whites, then blueberries.
Divide batter evenly among muffin cups. Bake 30 minutes, or until edges are golden and a toothpick inserted into the center of a muffin comes out clean. Cool completely.