I almost missed International No Diet Day yet again. How did you mark the occasion? Or did you? Every day is a no diet day for me.On that note, I hope you had a wonderful day filled with delicious food and mindful eating.
To the right is a close-up of the blueberry muffins I baked this past weekend -- and have been eating every morning for breakfast. Recipe follows:
Blueberry Muffins
Makes 12 Muffins
(Recipe courtesy The Gourmet Cookbook)
For Batter
3/4 stick (6 tablespoons) unsalted butter
1/3 cup milk
1 large egg
1 large egg yolk
3/4 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
2 cups (12 ounces) blueberries (I usually use frozen)
For Topping
3 tablespoons cold unsalted butter, cut into 1/2-inch cubes
1/2 cup all-purpose flour
3 1/2 tablespoons sugar
Directions
Put a rack in the upper third of the oven and preheat to 375 degrees.
Generously butter (I use cooking spray) muffin cups.
Melt butter in a small saucepan over moderately low heat; remove from heat.
Whisk in milk, egg, yolk, and vanilla until well combined.
Whisk together flour, sugar, baking powder, and salt in a medium bowl.
Add milk mixture and stir until just combined.
Gently but thoroughly fold in blueberries.
Divide batter among muffin cups and spread evenly.
Combine all topping ingredients in a bowl and rub together with your fingertips until crumbly.
Sprinkle evenly over batter in cups.
Bake until golden and crisp and a wooden pick inserted into center of a muffin comes out clean, 18 to 20 minutes. Cool in pan on a rack for 15 minutes, then run a knife around edges of muffin tops and carefully remove from cups. Serve warm or at room temperature.
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