One of the things I love about summer is berries! Especially blueberries-myrtilles in French. I even bought two blueberry bushes two years ago in hopes of having bushels of blueberries on my doorstep. Apparently they are pretty finicky. After producing a grand total of 10 berries they magically disappeared while I was in France. I still have hope for blueberry bushes in the future though, a large vegetable garden, a cow, and maybe a pig. Peanut will be there too of course. :-D
While I daydream of blueberry bushes, I will make these muffins. This is my favorite recipe, usually I’ll throw in blueberries that are in the freezer from going blueberry picking in west Texas. If that isn’t the case, frozen wild blueberries are amazing, or in this case, a mix of berries.
Tips Tips! To avoid the berries sinking to the bottom, toss them with a bit of your dry ingredients. This will help them stick in the batter.
Another tip: Frozen berries will bleed in the batter. I was using all fresh for this batch so I didn’t have this problem. But if you do use frozen, fold in quickly with a spatula just until incorporated. The more you stir, the more purple your batter will be. (Totally fine with me though… Go Frogs!)
And since I can’t resist- there’s more tips after the recipe title. Happy Muffin Baking!
Epic Mixed Berry Muffins
Recipe adapted from Martha Stewart’s Baking Handbook.
This recipe is SO good it’s my go-to muffin (when I’m not feeling a pumpkin muffin). A couple quick tips: Sprinkle the top with raw sugar for a crunch. Use whole milk for the best flavor. Toss berries (either a mix, or not!) with a little of the dry ingredients to keep them from ending up on the bottom of the muffin.
1 stick unsalted butter, room temperature
2 cups all-purpose flour
1 1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon salt
2 cups berries (fresh or frozen)
1 cup sugar
2 teaspoons vanilla extract
1/2 cup whole milk
raw sugar (optional)
Preheat the oven to 375 degrees and prepare your muffin tin. In a bowl, mix together the flour, baking powder, cinnamon, ginger, and salt. Set aside.
In the bowl of an electric mixer, cream the butter and sugar. Add the eggs one at a time, beating after each addition until combined.
Measure the milk and add a glug of vanilla to the measuring cup. Set aside.
In a bowl, toss the berries with a spoonful of the dry ingredients.
Now let’s combine it all! Add the dry ingredients to the creamed butter and sugar. Mix just until combined. Scrape down the bowl. Then add the milk/vanilla beating until combined. Don’t overmix!
Remove the bowl from the mixture and fold in the berries with a spatula.
Divide the batter between the muffin cups, filling 3/4 full. Sprinkle the top with raw sugar. Bake about 20-25 minutes or until lightly brown and a toothpick inserted into the muffin comes out clean.
oh caramel- I love thee as much as I love chocolate and the two of you, just .. oo la la! Horrible for my waistline.
This week’s tip comes from my friend and fellow avid baker…….. drumroll!….. Tina!!!!! This was something important that we learned while making the St. Honore cake at Le Cordon Bleu in Paris. Just imagine lots of cream, puff pastry, circled with cream puffs dipped in caramel and you’re there. In heaven.
Caramel used to scare me but after you make it a bajillion times, you find there was nothing really to be scared of in the first place.
There are all different ways of making caramel: Dry with just sugar (oh yes!), sugar/butter/cream, sugar/cream, a pinch of salt and some vanilla here and there, and even with a ton of milk and sugar and then letting it simmer away until the two caramelize.
What applies to all! Tina’s tip: Take caramel off the heat before it reaches your desired color! For the St. Honore we actually took the caramel off the heat maybe a couple seconds after it started turning a beautiful caramel color. It was light, but the color will continue to develop in the pot after you take it off the heat.
Here’s another interesting tip: Going for a deep caramel? The point of no return caramel? Well, there actually is a point of no return. Watch it very very carefully and you will see a very thin string of smoke come up. A couple seconds more and you have burned caramel, or you’ve added the cream as soon as you saw the smoke, it’s bubbled up and you have an awesome dark thick caramel. You might have also added in a little chocolate too at this point that melted as you stirred it into the caramel. whoa I’ll stop! drooling.
Got a tip? I’d love to hear it! Leave it in the comments below or send me a message and I’ll feature you in an upcoming post!
Yesterday I was over at my friend Peter’s house teaching his kids Sophie and Abby how to bake! We made the nearing celebrity status browned butter brownies, pastry crust, and then folded together whipped cream and a lime curd I’d made the day before to make a delicious berry/lime tart. yum! oh and Frozen was on in French in the background. It was pretty great. :-D
Peter made this video and I’m kinda disappointed that he didn’t include us spinning around in circles and jumping up and down. hahaha Love it! Had such a great time with these kiddos!
I’ve got this little series going on called Baking Tips! If you’ve got a tip, let me know! I’d love to feature it.
Today’s Tip of the Day!
Use your tools/bowls wisely. There’s nothing more fun than baking- including a massive mound of dishes afterwards. Sometimes it can’t be avoided but there are a lot of times where you can use that same measuring spoon or bowl multiple times. My favorite is using one large liquid measuring cup to measure all my liquids. Does it call for melted butter? Melt it in the liquid measuring cup, then add any other liquids in that same cup on top (maybe it’s 1/2 cup of milk, a teaspoon of vanilla and an egg). What just happened here? I probably saved using a bowl to melt my butter, another bowl to crack the egg, and a liquid measuring cup to measure the milk.
A way to save even more bowls- go metric! Your baking experience will be forever changed. No measuring spoons! Measure all the dry ingredients in session. No need to lift the bowl and restart, or add up in your head when to stop for the next ingredient. Just hit Tare to zero it out and start measuring!
Our bread expert is back! And this time Ian Chin of the Baking Chin is talking about Kneading bread!
And here it is…. drumrollll…… today’s tip!
Smooth, Springy dough makes for a well Kneaded dough! This takes about 6-10 minutes by hand and 4-7 minutes by machine. The dough will look smooth on top and elastic, bouncing back when touched.
Bonus Tip! When kneading, don’t add extra flour! Instead, if needed use a little oil or water (Ian uses a water spray gun). The dough might stick at first but will come together and pull away from the surface you’re working on. This also helps develop gluten!
The perfect white bread recipe? Ian’s got you covered!
Do you have a tip? Share it in the comments below or send me an email at toffeebitsandchocolatechips (at) gmail.com!