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Grammy Silva’s Blueberry Muffins (“Big Blues”)
Peterson Family, Bridgewater, MA
“This recipe is special because Grammy Silva always makes ‘big blues’ for every summer get-together. They are delicious comfort food.”
Suzanne Peterson
INGREDIENTS Makes 12 muffins
1⁄2 cup (8 tablespoons) unsalted butter, softened
1 cup granulated sugar, plus more for sprinkling
2 large eggs, separated
1 1⁄2 cups all-purpose flour
1 teaspoon baking powder
1⁄2 teaspoon salt
1⁄3 cup milk
1 teaspoon vanilla extract
1 1⁄2 cups blueberries, tossed with a little all-purpose flour
PREPARATION
1. Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners.
2. In the bowl of a stand mixer fitted with the flat beater at- tachment, beat together the butter and sugar on medium
speed until light and fluffy. Add the egg yolks one at a time, beating well after each addition.
3. In a separate bowl, beat the egg whites until stiff peaks form. In another bowl, stir together the flour, baking powder and salt.
4. With the mixer on low speed, add the flour mix- ture to the butter mixture, alternating with the milk, beating each addition until combined. Fold in the egg whites and vanilla, then fold in the blueberries. Fill the prepared pan with the batter and sprinkle the tops with sugar.
5. Bake until the tops are light- ly browned, about 30 min- utes. Transfer the pan to a wire rack and let cool. After several minutes, run a knife around the edge of each muffin and remove from the pan. Cool completely on the rack.
32 – TASTE OF HOME