Author Archives: kether smith

Blueberry Muffins

Blueberry Muffins

8oz butter
10 oz sugar
.25 oz salt
6 oz egg
15 oz All Purpose flour
5 oz cake flour
1 oz baking powder
15 oz milk
8 oz blueberry (fresh or frozen)
1 lemon, zested

Cream butter, sugar and salt with the paddle attachment in a stand mixer. Add eggs and beat until fluffy.
In a separate bowl, whisk together the dry ingredients.
Add dry ingredients alternating with the milk, mixing a little after each addition.
Fold in blueberries and lemon zest.

Scoop batter into lined muffin pans, or a sprayed silicone muffin pan.

Bake at 350. Turn pan after 10 minutes, bake a total of 15-18 minutes or until a toothpick comes out clean.

Yield- enough for the whole family to enjoy and more to freeze or share
(aka, a lot but I’m not sure how much)

Blueberries in Vanilla Sauce

16 oz half and half
4 oz sugar (2oz+2oz)
5 oz egg yolk
1/2 vanilla bean pod, scrape out the seeds
Or 1 tsp vanilla extract

Combine 1/2 & 1/2 with 2 oz sugar in a saucepan. Bring to a boil, stir to dissolve sugar.
In a bowl whisk egg yolks with remaining 2 oz sugar.
Temper the yolks by adding 1/3 of the hot milk to the yolks while whisking constantly.
Add the tempered yolks to the saucepan and cook, stirring constantly with a wooden spoon or spatula until nappe (it’s thick enough that you can run your finger through the sauce on the back of the spoon and it leaves a line)
Strain through a mesh strainer into a container sitting in ice water. Allow to cool.