It's a new year again and I've been spending a lot of time reflecting on the things I've learned about myself in the past quarter century.
I know that I am the kind of person who has a favorite UN office but not a favorite football team. I know I will do almost anything to avoid public speaking, but I still want everyone to hear everything I have to say. I know that if dessert were a cuisine, it would be my favorite. I know that I am an outgoing introvert and I like other outgoing introverts. I know that my perfect day involves farmers markets and sunshine and the New York Times in print and live music and bubble baths. I know that I'm a feminist and totally not conflicted about saying that. I know that I express affection through cooking and hugs. I know that I used to want people to think of me as cool and pretty, but now I only care that they think of me as smart and interesting. I know that I'll probably never finish Infinite Jest. I know that I want a life partner that's a mixture of John Oliver and Frederick Douglass. I know that my weaknesses are champagne and massages.
I know that wild blueberry muffins with crumbly tops are my favorite kind of muffin. And I know that you're gonna love these little morsels of deliciousness.
WILD BLUEBERRY CRUMBLE MUFFINS
makes a dozen muffins
for muffins:
1/3 cup whole milk
7 tbsp unsalted butter, melted
1 tsp vanilla extract
1 egg
1 egg yolk
1 1/2 cups flour
3/4 cup sugar
1 1/2 tsp baking powder
3/4 tsp kosher salt
2 cups wild blueberries (fresh or frozen)
for crumble topping:
3 tbsp butter, cut into small cubes
1/2 cup flour
3 1/2 tbsp sugar
Preheat oven to 375°F.
In a medium bowl, whisk together the whole milk, melted butter, vanilla extract, egg, and egg yolk together until well combined.
In a separate bowl stir together the flour, sugar, baking powder, and salt. Once combined, pour in the milk mixture while continuing to stir. Gently fold in the blueberries, trying to not mash them up (unless you like purple muffins - then mash away!).
Line your muffin tin with muffin liners and distribute the batter evenly among the 12 cups.
Add the crumble toppings together in a small bowl and use your fingers to rub the mixture together until it forms a crumbly delicious mess. Sprinkle the topping over the muffin batter in their tins. Try not to make a huge mess like I did!
Bake for 18-20 minutes, until the crumble starts to turn golden brown. Let cool for about 20 minutes before eating.
I know that I am the kind of person who has a favorite UN office but not a favorite football team. I know I will do almost anything to avoid public speaking, but I still want everyone to hear everything I have to say. I know that if dessert were a cuisine, it would be my favorite. I know that I am an outgoing introvert and I like other outgoing introverts. I know that my perfect day involves farmers markets and sunshine and the New York Times in print and live music and bubble baths. I know that I'm a feminist and totally not conflicted about saying that. I know that I express affection through cooking and hugs. I know that I used to want people to think of me as cool and pretty, but now I only care that they think of me as smart and interesting. I know that I'll probably never finish Infinite Jest. I know that I want a life partner that's a mixture of John Oliver and Frederick Douglass. I know that my weaknesses are champagne and massages.
I know that wild blueberry muffins with crumbly tops are my favorite kind of muffin. And I know that you're gonna love these little morsels of deliciousness.
 |
| the best kind of muffin top |
 |
| i also know that i'm a messy baker |
makes a dozen muffins
for muffins:
1/3 cup whole milk
7 tbsp unsalted butter, melted
1 tsp vanilla extract
1 egg
1 egg yolk
1 1/2 cups flour
3/4 cup sugar
1 1/2 tsp baking powder
3/4 tsp kosher salt
2 cups wild blueberries (fresh or frozen)
for crumble topping:
3 tbsp butter, cut into small cubes
1/2 cup flour
3 1/2 tbsp sugar
Preheat oven to 375°F.
In a medium bowl, whisk together the whole milk, melted butter, vanilla extract, egg, and egg yolk together until well combined.
In a separate bowl stir together the flour, sugar, baking powder, and salt. Once combined, pour in the milk mixture while continuing to stir. Gently fold in the blueberries, trying to not mash them up (unless you like purple muffins - then mash away!).
Line your muffin tin with muffin liners and distribute the batter evenly among the 12 cups.
Add the crumble toppings together in a small bowl and use your fingers to rub the mixture together until it forms a crumbly delicious mess. Sprinkle the topping over the muffin batter in their tins. Try not to make a huge mess like I did!
Bake for 18-20 minutes, until the crumble starts to turn golden brown. Let cool for about 20 minutes before eating.
 |
| bon app, mes amis! x |
No comments:
Post a Comment