My husband is super duper partial to breakfast foods. I wish I could say the same, but I’m not much of a morning eater in general. I am not a morning person, for one thing. But I also don’t even have an appetite until about 10 am. As a result, I don’t often make many breakfast foods unless I decide to do the coveted “breakfast for dinner” or “brinner” meal. This is a fave of Mr. C and every once in a while I can get on board with it.

This weekend my sweet mom was kind enough to send a lovely brunch casserole home with me after I picked up Baby C. It was accompanied by a big bowl of fresh fruit and though it all looked fabulous, I felt like it needed a little something “carby” on the side. Partially, because I feel guilty when anyone prepares a meal for me. I usually try to make something to go with it so I can act like I contributed. I know, I have issues.

It felt like a muffin kind of night and I quickly recalled this recipe because it seemed super simple, has very few ingredients and looked really tasty. I was right. 🙂 These are subtly sweet, buttery and delicious warm from the oven with a pat of butter melted in. Mmmmmm…muffins.

Blueberry Muffins

Ritz-Carlton Blueberry Muffins
adapted from Cooking for Comfort by Marian Burros

3 1/2 c. sifted all-purpose flour
3 T. baking powder
Pinch of kosher salt
3/4 c. white sugar
5 lightly beaten eggs
1/2 c. milk (preferably whole milk)
8 T. (1 stick) unsalted butter, melted and cooled
1 t. vanilla extract
12-18 oz. blueberries, frozen or fresh
1/4 c. raw or coarse sugar, to top muffins

Preheat oven to 425 degrees. Grease a large muffin tin liberally and set aside.

Sift together the flour, baking powder and salt. Stir in the sugar by hand. Stir in the eggs, milk, butter and vanilla by hand. A mixer is not needed – do not overmix. Carefully fold in the berries. I prefer to do this while they are still frozen (if using frozen berries). The batter will be very thick. Mound the batter into each muffin tin until they are about a quarter of an inch to the top. They will not rise too terribly high. Sprinkle the top of each muffin with the raw/coarse sugar.

Reduce the oven to 400 degrees and bake the muffins for 20-30 minutes, until golden on the outside and a cake tester inserted into the center of a muffin comes out clean. Remove the muffins to cool on a rack. Serve with butter and a smile!

As a special tribute to my bestie, every time I think about muffins, I think about this video that she shared with me a long time ago. Stupid… but it always makes me laugh. “ChocolateChocolateChip!”


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