I admit it, I have a slight problem. When I eat/make/hear/see something totally amazing, I sort of get obsessed with it. This has been a lifelong problem.
As a kid, when The Land Before Time, Wee Sing, or The Wizard of Oz ended, I’d demand my mom to rewind it in the VCR and replay it. Over and over. I don’t know how she didn’t go nuts. (That reminds me of those machines dedicated solely for rewinding video tapes! Yowza.)
Awesome song on the radio? I download it and put it on repeat over and over until I can’t stand the song anymore.
Yummy vanilla flavored calcium chews? Day after day I ate more than a daily serving’s worth because they were so yummy. These days I’m nowhere close to reaching the recommended calcium intake because I’m avoiding those chews like the plague.
And this “blueberry-and-cream” thing I’ve got going on? Well, I think this is one thing I won’t be getting sick of anytime soon.
For these muffins, I used my go-to blueberry muffin recipe, and added the “and-cream” aspect.
A week ago or so, I bought a big container of organic blueberries from Costco. I blame that container for the plethora of “blueberry-and-cream” recipes.
I did learn something when I made this recipe though.
My baking lesson for the day: Milk crumbs burn easily.
So next time (and this is reflected in the final recipe write-up), I’ll cover the muffins with foil before putting them into the oven and uncover it just before taking them out.
I figured this out the hard way (aka first-hand experience), which actually wasn’t very hard at all. I popped the muffins into the oven and clicked the timer for 20 minutes. Because I can never ever not peek in, I peeked in and was shocked at how dark the milk crumbs had gotten only after 10 minutes. I immediately covered the muffins with foil at that point and the muffins were saved.
I almost killed them again though when they were done baking and I put the muffin tin on top of a stack of very unstable baking sheets (why I did this, I do not know) and the muffin tin started sliding off the stack. I caught them as it was falling off the counter. Thankfully, only a few milk crumbs didn’t survive the near-accident. Whew!
I may give this a try with the milk crumbs actually mixed into the batter. I’m sure that would be delicious too! I’d better get another container of blueberries though…
Inspired by Momofuku’s Blueberry-and-Cream Cookies
Makes: 8 bigger muffins or 12 smaller muffins
1 1/2 cups whole wheat pastry flour
3/4 cup brown sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup canola oil
1 tsp vanilla extract
1/3 cup milk
3/4 cup fresh blueberries
1 recipe milk crumbs (you may not need all of it)
Begin by making the milk crumbs.
Preheat oven to 375F. Line muffin tin with liners.
Sift flour, sugar, salt and baking powder in a bowl. Mix in blueberries.
In a separate bowl, whisk together canola oil, egg, vanilla and milk.Slowly add the wet ingredients to the dry ingredients and mix until it just comes together. Be sure to not overmix!
Fill liners to the top with batter (or less if you want smaller muffins). Top with a spoonful of milk crumbs.
Cover muffins with foil and bake for 20-25 minutes or until golden brown and done.
Nutritional Information for 1 muffin: 250 calories, 12g fat, 3g saturated fat, 85mg sodium, 31g carbohydrates, 2.5g fiber, 17g sugar, 4g protein