It’s that time again, time for my monthly Cake Slices Bakers post. This month I picked Maida’s Blueberry Muffins from our four choices. Originally we were supposed to go camping for Memorial Day weekend and I was going to make these for breakfast the first morning. However, we had to replace our roof is quick order before we moved, so we just ate them. I was really please with their flavor and I will make them again in the future. I love blueberry muffins.
Our picks from Maida Heatter’s Cakes this month were:
1. Sand Torte page 29
2. Jelly Roll page 37
3. Oreo Cookie Cake page 82
4. Blueberry Muffins page 295
If you’re interested a cookbook with a huge variety of cakes, this is your book. You can get to it on the right sidebar, which is an affiliate link, just so you know.
One of the things I love about these muffins is that they have a nice light lemon flavor. It sets them apart from regular blueberry muffins. The batter is a thick batter and they are really easy to make, which is always great. I used fresh blueberries that I had frozen and they were so fantastic. However, because they were so big, you didn’t get a taste of one in every bite. I suspect if you have a big mouth or if you added more you would though.
- 1 cup fresh blueberries - washed and dried
- 1½ cups sifted all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ½ cup sugar
- 1 egg
- 2 Tbsp unsalted butter, melted
- ½ cup milk
- Finely grated rind of 1 lemon
- Place oven rack in the center of oven and preheat oven to 400°.
- In a large mixing bowl, sift together the flour, baking powder, salt and sugar.
- Add the berries when thoroughly died and stir to mix without breaking the berries.
- In a different mixing bowl, beat the eggs lightly with a whisk.
- Mix in the melted butter and then the milk.
- Stir in the grated lemon rind.
- Add the liquid ingredients to the dry ingredients and stir, just until mixed. Do not over mix.
- Be very careful not to break the berries. The dough will be thick and lumpy.
- Spoon muffins into greased or line muffin tin, filling them two-thirds full.
- Bake for 20-25 minutes, until golden.
- Cook in the pan for 2-3 minutes.
- Remove them to a cooling rack.
- Eat when a little cooled so you don't burn yourself on the berries.
Now, keep scrolling to see the rest of the cakes that were made this month. I’m sure you will find some to try our for your family.