Gwyneth Paltrow offers a healthier version of her mother’s (Blythe Danner) blueberry muffins in her cookbook, My Father’s Daughter, with spelt flour and agave nectar, but she admits that it’s her mother’s muffins that she craves.
So, I decided to make the mother lode…
For one dozen muffins, you’ll need:
- 1 stick butter (8 tablespoons), melted and cooled
- 2 large eggs (organic)
- 1/2 cup milk
- 2 cups all purpose flour
- 3/4 cup plus 1 teaspoon sugar
- 2 teaspoons baking powder
- 1/2 cup fine salt
- 2 1/2 cups fresh blueberries
Preheat oven to 375. Whisk together the butter, eggs, and milk. Combine flour, 3/4 cup sugar, baking powder, and salt. Stir into wet ingredients, and fold in blueberries. Divide among lined muffin cups, and sprinkle tops with remaining teaspoon of sugar. Bake until brown and toothpick tests clean – about 25-30 minutes. Eat warm.
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- Celebrating Fathers – My Father’s Daughter by Gwyneth Paltrow (ncbookbunch.wordpress.com)
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Ooops, I think the salt is mistakenly written.
Nope, that’s what she said, but I never put as much salt in as any recipe calls for – just a sprinkling to boost the sweetness. Hope you enjoy the muffins; they are my favorite blueberry muffins.