Blueberry MuffinsOctober 6, 2010 at 3:01 pm | Posted in Uncategorized | 1 Comment
Tags: america's test kitchen, babies, baking with kids, best blueberry muffin, blueberries, blueberry muffin, breakfast, children, kid, kids, motherhood, parenting, snack, young mom
As a young mom I often feel intimidated around older moms. I don’t know if all young mothers feel like this but I do. Now after having two children, I am starting to gain confidence. However, that confidence suddenly becomes fleeting and I am broken down within two minutes over certain instances.
The times when I can’t control my children and they run around or the moments where I have older women telling me how I should dress or parent my children is when the belief in myself as a mother crumbles into a pile of self-doubt.
When my oldest daughter was born I was constantly busy trying to balance the life of a university student with motherhood. Some days I would go out of the house with my daughter dressed in a sleeper onsie, which for those who don’t know is basically a one-piece pajama with long arms and legs.
At the mommy groups, older mothers would constantly comment on the dreaded sleeper. “Oh, your daughter is so adorable but she’s wearing a sleeper?” “Is that a sleeper your daughter is wearing?” were questions I often heard.
Time passed and I, of course, became more resilient. However, sometimes the comments from complete strangers still sting. I don’t know if I am a good mother, but I do know that I am constantly striving to be one. I love my kids and my biggest fear is failing them. So, I try to spend as much time with them by interaction.
One activity my eldest daughter likes to do is help me bake. I usually give her a bowl of flour and water and let her “bake” daddy something. Because I love my daughter and feel an utter amount of regret for leaving the house with her while she was wearing sleepers I decided she could bake today.
Here is a recipe for Best Blueberry Muffins. It is an America’s Test Kitchen recipe and I really liked the way they made the blueberry flavour intense. I might not be the best mom but I know a darn good recipe for blueberry muffins so I guess that is a step in the right direction.
Best Blueberry Muffins
Adapted from America’s Test Kitchen
From Season 10: Best Weekend Breakfast
Makes 12 muffins
- 2 cups fresh blueberries (about 10 ounces) (I used frozen wild blueberries as blueberries aren’t in season)
- 1 1/8cups sugar (8 ounces) plus 1 teaspoon
- 2 1/2cups unbleached all-purpose flour (12 1/2 ounces)
- 2 1/2teaspoons baking powder
- 1teaspoon table salt
- 2large eggs
- 4 tablespoons (1/2 stick) unsalted butter , melted and cooled slightly
- 1/4cup vegetable oil (I used Almond oil)
- 1cup buttermilk (I used whole milk)
- 1 1/2teaspoons vanilla extract
Adjust oven rack to upper-middle position and heat oven to 425 degrees. Spray standard muffin tin with nonstick cooking spray.
Bring 1 cup blueberries and 1 teaspoon sugar to simmer in small saucepan over medium heat.
Cook, mashing berries with spoon several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to ¼ cup, about 6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.
Whisk flour, baking powder, and salt together in large bowl. Whisk remaining 11/8 cups sugar and eggs together in medium bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter and oil
until combined. Whisk in buttermilk and vanilla until combined. Using rubber spatula, fold egg mixture and remaining cup blueberries into flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not overmix.)
Following photos below, use ice cream scoop or large spoon to divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly). Spoon teaspoon of cooked berry mixture into center of each mound of batter. Using chopstick or skewer, gently swirl berry filling into batter using figure-eight motion.
Bake until muffin tops are golden and just firm, 17 to 19 minutes, rotating muffin tin from front to back halfway through baking time.
Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.