"Picture it..." (as Sophia hilariously says on The Golden Girls). It was raining last Sunday morning. I woke up and was dying to just stay in bed all day. Rainy days make me feel extra lazy. But I looked over at my to-do list on the nightstand and knew that being lazy was not going to be an option. So I thought that I could at least start the day off on a relaxing note by having breakfast in bed. So I grabbed my extra chunky white robe and headed to the kitchen. I opened Gwyneth Paltrow's cookbook and this was the first recipe that I flipped to...
Gwyneth's mother's blueberry muffins. Comforting and warm... I already had all of the ingredients. Perfect.
They were exactly what I needed. Here is what you need and what to do in case you need them, too...
1 stick of unsalted butter, melted and cooled
2 organic large eggs
1/2 cup of whole milk
2 cups of unbleached all-purpose flour
3/4 cup + 1 tablespoon of sugar
2 teaspoons of baking powder
1/2 teaspoon of fine salt
2 1/2 cups of fresh blueberries
Preheat the oven to 375 degrees. Line 12 muffin tins with liners. In a medium bowl, whisk up the butter, eggs and milk. In another bowl, whisk the flour, 3/4 cup of sugar, baking powder and salt. Add the wet ingredients to the dry ingredients. Then, carefully fold in the blueberries. Fill each of tins muffin tins about 3/4 of the way full. Sprinkle the tops with the 1 tablespoon of sugar. Bake for about 25-30 minutes. The tops should be golden brown and a toothpick should come out clean.
** These aren't that sweet, so if you need a little more sweetness in your life, add another 1/4 cup of sugar. I think I will add the zest of 1/2 a lemon the next time, too. Lemon zest and blueberries are great friends. **
I put two of these on a tray with strawberries and some orange Tazo tea. I climbed in the middle of my bed and enjoyed breakfast in bed. It was the perfect start to my day.
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