During the summer I bought a ten pound box of blueberries. You are probably imagining all kinds of giant boxes but in reality the blueberries arrived in a box no bigger than a typical running shoe box. We ate less than half of the box and froze the rest. As we approach spring and I think about things in the freezer that should be used, I think about those blueberries. I could make blueberry pancakes every day and be happy, but I figured that may get a little boring.
Yesterday I decided a container of those blueberries needed to be used and what better way to use them than muffins. Everyone likes muffins. The only problem with blueberry muffins is that many times the recipe calls for fresh blueberries and when you use frozen the recipe just doesn’t come out quite right. In comes the King Arthur “Freezer Case” mufins. If you have never visited the King r website and you like to bake anything under the sun, run there now! They even have a baking blog which I love. Bakers’ Banter has a ton of recipes that I have printed out and plan to use soon as I just recently discovered the site myself. The blog gives a description of why they did what to the recipe and then typically walks you through each step of the recipe. Then they always link the recipe in printable form. Perfect!
What I liked most about this recipe is that it explained what to do to prevent your muffins from getting that blueish-grey color from the frozen berries. Those girls over at Baker’s Banter are bright ones! Take a look at these beauties.
I was nervous when I scooped the batter into my muffin wrappers. It seemed to have too many blueberries and the dough was very stiff. I actually pressed down on the muffin batter to get it into the muffin cup. But in the end, they turned out lovely. The taste was so naturally blueberry. I think that the large granule sugar that they recommend for the top of these muffins would throw it over the top. Use the full two cups of blueberries if not a bit more and don’t worry about incorporating them into the dough perfectly. I pressed several of the remaining frozen berries onto the top of some of the batter and they still came out gorgeous.
The KA website says that this will make 12 very large muffins but since I don’t have the “Texas” size muffin tins, I ended up with 17 regular sized muffins. If you are using a regular size muffin pan, be sure to err on the side of caution with baking times. I only baked mine for intial 25 minutes and I had exceptionally large frozen berries. Mine were only slightly brown on the edges and the center remained so tender and moist.
These would be great for a work or shower breakfast as they come together quick and aren’t fussy. Perfect for a weekend breakfast as well.
Freezer Case Blueberry Muffins – King Arthur2 cups (8 ounces) frozen blueberries
1/2 cup (4 ounces) unsalted butter, at room temperature
3/4 cup (5 1/4 ounces) granulated sugar
2 large eggs
2 teaspoons vanilla extract
1/4 teaspoon almond extract
1/2 cup (4 ounces) sour cream or plain yogurt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups (9 1/2 ounces) King Arthur Unbleached All-Purpose Flour
Sparkling sugar for garnish (optional) Preheat the oven to 375°F. Line a muffin tin with papers, and grease the papers.
1. First, assess your frozen blueberries. If they’re the big fat ones you usually find in the freezer case at the supermarket, go ahead and use them as is; no need to thaw. If they’re tiny wild ones, ones you may have picked yourself, they may be fragile enough that they’ll bleed a lot of color into your muffins. If you don’t mind blueberry muffins with streaks of blue from the frozen berries, go ahead and use them right from the freezer. If you want less blue streaking in your muffins, rinse the berries gently, till the water lightens in color. Drain them thoroughly, and gently drain/blot them on paper towels. Don’t squash them; you won’t be able to really dry them off, but just blot up any excess liquid. 2. In a large mixing bowl, beat the butter and sugar together until well combined. Beat in the eggs; then the vanilla and almond extracts, sour cream or yogurt, baking powder, baking soda, and salt. 3. Add the flour, mixing till everything is evenly moistened. Gently stir in the blueberries with a spatula, mixing just until they’re mostly incorporated. Don’t worry about distributing them evenly throughout the batter. 4. Scoop the batter into the prepared muffin cups; a muffin scoop or large ice cream scoop works well here. Sprinkle the tops with sparkling sugar, if desired. 5. Bake the muffins for 25 minutes. Gently lay a piece of foil across the top of the pan, and bake for an additional 5 to 10 minutes (the longer amount of time for larger frozen berries), until a cake tester inserted in the center comes out clean. Remove them from the oven, cool in the pan for 5 minutes, then remove the muffins from the pan to finish cooling on a rack.