This is the second installment of my cooking series highlighting new recipes from My Father’s Daughter, the new cookbook by Gwyneth Paltrow. You can see the first entry here.
The idea of Blythe Danner having a delicious blueberry muffin recipe intrigued me. I mean, mother knows best when it comes to serving up comfort food, right? I have a pretty darn good recipe for blueberry muffins that will be in my book, so I wanted to bake these and make a comparison. In her book, Gwyneth notes how these muffins were her favorite pregnancy nibble and I could see how that might be the case. When I was pregnant I adored fruity baked goods, especially anything that was soaked in citrus flavors. Pulling this batter together with my daughter was a snap. We even were able to use up the last of our frozen blueberries from last summer. After they baked I realized why Gwyneth must have loved them so much. They are very dense, almost cake-like. The berries stayed perfectly plump and moist and were practically stained my napkins they were so juicy. As far as baked goods go, these get my vote of approval. Next up I really ought to try the healthy version on the next page of the book, but I like the unhealthy version so much I might just stick with these for a bit longer.
Blythe Danner’s Blueberry Muffins
Adapted from My Father’s Daughter by Gwyneth Paltrow
1 sticks unsalted butter, melted and cooled
2 large organic eggs
1/2 cup whole milk
2 cups unbleached all-purpose flour
3/4 cup plus 1 teaspoon granulated sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
2 1/2 cups fresh blueberries, rinsed and dried
1. Preheat the oven to 375ºF. Line a 12 cup muffin tin with paper liners.
2. In a large bowl whisk the cooled butter, eggs and milk until everything is incorporated. In a separate bowl whisk the flour, 3/4 cup of sugar, baking powder and salt.
3. Pour the butter mixture into the dry ingredients and stir everything together until the batter is smooth and creamy. Fold in the blueberries.
4. Fill each muffin cup about 1/2 full, dividing the batter evenly amongst all 12 cups. Sprinkle the muffin tops with the remaining teaspoon of sugar. Bake them for about 25 to 30 minutes, or until a cake tester comes out clean.