Blueberry Breakfast muffins to share with friends

Childhood friends are forever

Every time I want to treat the girls I make these succulent blueberry muffins. Especially when M.J. sleeps over. Since first grade my daughter Lola has been friends with M.J.   
I highly encouraged their friendship as it was a healthy and positive relationship. M.J. is a very sweet, polite and well mannered little girl and always encourages and helps Lola is her studies. They seldom fight and always have a good time. 

When I see both of them playing together or when M.J. spends a weekend with us, I remember my own childhood friends who live far away. How we had fun playing, talking and sharing. I miss my childhood friends. We are all scattered around the world today. Some are in England, others in Dubai, Egypt or other parts of the world. I miss them all. The distance is not easy, but I try to keep in touch as much as possible. 

Lola and M.J. are proof that once you have a true friend, it is for life. Last year we traveled to the Dominican Republic where we spent 10 month. Lola was heartbroken. Both girls cried their hearts out, as they said their goodbyes. At that time we did not know how long our adventure was going to last. In the summer we decided to come back to Montreal and as soon as the two girls saw each other it was as though they had never been apart. Their friendship had survived time, space as well as new relationships. 

So to all friends in the world here is a recipe for you to share and enjoy together. A muffin recipe that is easy to make and always comes out perfect. Light with a hint of sweetness. You won’t be able to resist eating two. If you don’t have blueberries, you could use any berries you have. 

Print the recipe here 

Breakfast Blueberry Muffins

(Adapted from Barefoot Contessa back to basics)

Makes 16 regular sized muffins

·        1 ¾ cups all purpose flour

·        ⅔ cups granulated sugar

·        2 ¼ teaspoon baking powder

·        ½ teaspoon baking soda

·        ½ teaspoon kosher salt

·        1 cup buttermilk, shaken

·        ¼ cup butter (½ stick) melted and slightly cooled

·        1 teaspoon grated lemon zest

·        1 extra large egg

·        1 teaspoon vanilla extract

·        1 ¾ cups fresh blueberries (or frozen, UNTHAWED)

·        2 tablespoons turbinado or raw sugar

1. Preheat oven to 375 degrees. Line muffin tins with muffin paper.

2. Mix flour, sugar, baking powder, baking soda, and salt into a large bowl and mix with a fork. Add blueberries and toss all together.

3. In a separate bowl mix buttermilk, butter, lemon zest, vanilla extract and eggs. Stir the buttermilk mixture into the flour mixture. (If you don’t have buttermilk, you can use milk instead, mixed with the juice of one lemon.) Mix until JUST blended (don't over mix as you will make tough muffins.)

4. Scoop into prepared cups, filling them until just full.

5. Sprinkle tops with turbinado sugar (or any medium grain raw sugar will do) for extra crunch. Bake for 20-25 minutes until golden brown. Enjoy!

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Recette en français:

Imprimer la recette ici

Muffins aux Bleuets « Bon Matin »

(Recette adapté du livre Barefoot Contessa back to basics)

Pour 16 muffins de taille régulière

· 1 ¾ tasse de farine tout usage

· ⅔ tasse de sucre granulé

· 2 ¼ cuillère à café de poudre à pâte

· ½ cuillère à café de bicarbonate de soude

· ½ cuillère à café de sel de mer

· 1 tasse de babeurre (sinon 1 tasse de lait avec le jus d’un citron)

· ¼ tasse de beurre (bâton ½) fondu et légèrement refroidi

· 1 cuillère à café de zeste de citron râpé

· 1 œuf extra large

· 1 cuillère à café d'extrait de vanille

· 1 ¾ tasses de bleuets frais (ou surgelés, décongelés)

· 2 cuillères à soupe de sucre brut ou sucre turbinado

1. Préchauffer le four à 375 degrés. Posez des caissettes en papier dans les moules à muffin.

2. Mélangez avec une fourchette la farine, le sucre, la poudre à pâte, le bicarbonate de soude et le sel dans un grand bol. Ajoutez ensuite les bleuets et mélangez le tous délicatement pour ne pas écraser les fruits.

3. Dans un autre bol, mélanger le babeurre, le beurre, le zeste de citron, l'extrait de vanille et les œufs. Incorporer le mélange de babeurre au mélange de farine. (Si vous n'avez pas de babeurre, vous pouvez utiliser du lait à la place, mélangé avec le jus d'un citron.) Avec une cuillère en bois ou en silicone mélangez juste assez pour que tous les ingrédients soient bien incorporés. Trop mélanger durcira la pâte de vos muffins!

4. Verser la pâte dans les moules préparés, en les remplissant jusqu'au trois quart.

5. Saupoudrer avec le sucre brut pour un effet craquant. Cuire au four pendant 20-25 minutes. Ils seront prêts quand leur couleur prendra un beau teint doré. A partager sans réserve. Bon appétit!