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March Recipe of the Month- Blueberry Muffins


blueberry muffin

Thank you to Rachael on Pisces for sending in this phenomenal Blueberry Muffin recipe! Made famous at the Tassajara Bread Bakery in San Francisco (which is now sadly closed), we can see why this recipe has become your go-to for muffins, and we are sure it will become yours as well!


INGREDIENTS


1 cup whole wheat flour

2 cups white flour

⅓ cup white sugar

½ teaspoon baking soda

1 tablespoon baking powder

1 teaspoon salt

⅓ cup brown sugar

peel of 1 lemon, grated

1 banana, mashed

3 eggs, beaten

1⅓ cup buttermilk

½ teaspoon vanilla

½ cup butter, melted

2 cups blueberries (fresh, frozen,

or canned)

1 tablespoon each, cinnamon

and sugar (for topping)


all the ingredients

DIRECTIONS

  • Preheat oven to 400

  • Line the muffin tin with papers or butter liberally.

  • Sift the two flours, white sugar, soda, powder, and salt into a bowl and

  • then stir in the brown sugar and lemon peel.

  • Mash the banana thoroughly and combine it with the eggs, buttermilk,

  • vanilla, and melted butter.

  • Add the egg mixture to the dry ingredients and stir together with a few

  • quick strokes (about 12-14). The batter will be lumpy and streaked

  • with dry ingredients, but it is essential not to overblend or the muffins

  • will be tough.

  • Lightly fold in ¾ of the blueberries, again with just a few strokes (5-6)*.

  • This will complete the mixing, although some unevenness will remain.

  • If the batter is completely smooth, it's overmixed

  • Fill the muffin cups ¾ full, put the remaining blueberries on top, and

  • then sprinkle with the cinnamon-sugar topping.

  • Bake in the center of a preheated 400° oven for 25* minutes, or until a toothpick comes out clean.

Makes about 18 muffins

The key to these muffins, and most baked goods, is to not over blend the flour. Once flour has been added, always mix until just blended and call it done.


*My Notes*


- It doesn't call for it, but I wish I had tossed the blueberries in flour before mixing them in. They sank like rocks.

- I don't know what muffin tins they used for this recipe, but it made 26 muffins, and only needed about 10-12 minutes to fully bake.


Recipe originally adapted from Edward Espe Brown's Tassajara Cookbook, but don't ask us how, that thing is confusing. Enjoy!


muffin with butter on it


Brought to you by:



Jessica Carter l DRE #01490419 l 818.590.4246 l JessicaCarterHomes@gmail.com

"Your Fountainwood neighbor and local area specialist"






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