Mother's Day may be over, but you can still show your appreciation to mom. And what better way to pay tribute to the woman who does everything for you all year long than to serve her breakfast?
Shereen Pavlides' recipe for Blueberry Muffins with Maple Butter is a perfect way to tell Mom you love and appreciate her.
The tasty, moist baked goods are teamed with a sweet spread of maple butter, and are perfect to serve her in bed, or at the breakfast table. They're easy to make, so the kids can help in the kitchen (and they also can help with the clean up — don't leave that for Mom!)
Blueberry muffins with maple butter
3 cups all purpose flour (12½ ounces) plus 1 tablespoon
1 tablespoon baking powder
1 teaspoon kosher salt (Diamond crystal)
¾ cup unsalted butter, room temperature
1½ cups sugar (10½ ounces)
3 large eggs, room temperature
1 cup whole milk, room temperature
1½ teaspoons pure vanilla extract
2 cups fresh blueberries
2 teaspoons white sanding sugar or white sparkling sugar, divided
For the maple butter:
¾ cup (1½ sticks) unsalted butter, room temperature
2 tablespoons maple syrup
½ teaspoon kosher salt (Diamond Crystal)
Heat oven to 375 degrees. Fill 2 (12-cup) muffin pans with 15 liners.
Sift 3 cups flour and baking powder into a large bowl. Add salt. Whisk to combine.
Cream butter and sugar in a stand mixer fitted with the paddle attachment over medium speed until combined. Add eggs, one at a time until combined.
Reduce speed to low and pour in the milk and vanilla (mixture may look like it’s curdling at this point. Could be your milk is still too cold. No worries, it’s the butter congealing). Scrape down the sides as needed and re-mix.
Add the dry ingredients in 3-4 batches, slowly mixing at a time until combined, scrapping down the sides and dimple at the bottom of the bowl, as needed.
Rinse blueberries in a strainer under cold water. Shake off excess water and gently pat dry with heavy-duty paper towels. Toss blueberries in an extra large bowl with 1 tablespoon flour to coat a slight dusting over the berries. Gently fold the blueberries into the batter to evenly combine.
Using a large cookie scoop (measuring 3 tablespoons), add 2 level scoops of batter into the cupcake liners. (Note: toward the end of the batter, use a rubber spatula to collect remaining batter to complete the last couple muffin cups.)
Divide and sprinkle sanding sugar or sparkling sugar over the top of each muffin.
Place both muffin pans on the center rack of the oven and bake until the center is set and a toothpick inserted into the center comes out clean, about 25 minutes.
How to make the maple butter:
Meanwhile: Stir butter, maple syrup and salt in a medium bowl until blended. Remove to 1 large or 2 small ramekins. Cover with plastic wrap until ready to serve.
Remove the muffins from the oven, let set 5 minutes and remove to a cooling rack (be careful, muffins are hot). Serve slightly warm. Cut muffins in half, down the center and spread with maple butter.
Tip: If using frozen blueberries, rinse them under cold water in a strainer, until the water runs clear. Drip dry completely before adding to the batter.
Tip: Hold the tulip parchment liners in the palm of your hand, slightly opening, as you add the batter, then carefully place into the cups of the popover pans, by the pointed tips.
Tip: Sanding sugar and sparkling sugar can be purchased at most: arts and crafts stores or kitchenware stores.
Tip: If you forget to bring the milk and eggs to room temperature. Butter, too. Place milk in a microwave-safe container and heat on High for 20-30 seconds to remove the chill.
Place eggs in a large bowl, set in the sink, running very warm tap water over the eggs for 2 minutes.
It’s OK to leave butter at room temperature in a covered butter dish, for up to 1 week, even 2 weeks (mine never lasts last long). I’ve been doing this my whole life.
Equipment needed:
2 (12-cup) muffin pans
Cupcake liners
Large (3 tablespoons) cookie scoop
Active time: 15 minutes
Non-active time: 28 minutes
Makes 10 muffins