Saturday mornings are quite magical in our house…
There are NO alarms buzzing…
We wake up to the sun shining bright and cheerful (we have no kids…we ARE the kids)…
We leisurely find our way to the couch, still in our pajamas, total bed head, cup of coffee in hand and watch Doctor Who reruns or play Lego Harry Potter…
It really isn’t until after 10 or so that we really decide what we are going to do with our day. (Although lately, my 15K training group has decided that an 8am run is ABSOLUTELY necessary.) Then I usually mosey my way into the kitchen and whip up a batch of something sweet and gooey.
This past Saturday morning I was recovering from, to quote Alexander, “a terrible, horrible, no good, very bad day” the Friday before. The hubster had truly come to my rescue, saving me from near disaster on many varying levels. He was able to not only put out a few fires with his super hubby strength, but deal with my near breakdown from it all…
So to honor my Super-Man, I made him the Magna Carta of muffins. A muffin so infamous, it belongs in the Muffin Hall of Fame. A true tribute to all that is sacred and holy to the traditional blueberry muffin. This past Saturday, I baked super-sized cinnamon-sugar-dipped organic blueberry muffins.
Cinnamon-Sugar-dipped Organic Blueberry Muffins
Makes 12 standard muffins or 6 super-sized muffins
Ingredients:
2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 large egg
1 cup sugar
1/2 stick butter, melted and cooled slightly
1 cup sour cream
1/4 cup heavy cream
1 1/2 cups organic fresh blueberries
Directions:
1. Preheat oven to 350 degrees and make sure you adjust an oven rack to the middle position. Grease 12 cup standard pan, or be brave and grease a super-sized 6 cup pan.
2. Combine together the flour, baking soda, and salt in a medium bowl until combined. In a separate bowl or in a stand mixer with the whisk attachment, whisk the egg until well-combined, about 30-45 seconds. Add the sugar and blend for another 45 seconds. Add the butter slowly and then add the sour cream and heavy cream, whisking until just combined.
3. Using a 1/4 cup of the dry ingredients, gently toss the organic blueberries until completely covered. Add the wet mixture to the dry ingredients and combine until smooth. Gently fold in the blueberries. Be careful not to over-mix.
4. Divide the batter among the greased muffin cups and bake until the muffins are light golden brown and a toothpick inserted in the center of the muffin comes out clean. For standard muffins, bake for 25 to 30 minutes. For super-sized muffins, um, well….I forget…so you will need to check periodically after 30 minutes or so. Sorry!
5. Pop out your muffins and let them cool on a wire rack for about 5 minutes. While they are cooling, mix 1/2 cup of sugar and 1 teaspoon of cinnamon in a small bowl. Melt 4-5 tablespoons of butter in a small saucepan or microwave. After the muffins have cooled, dip the top of each muffin in melted butter and then roll in cinnamon-sugar mixture. Enjoy while still warm! It is the perfect treat for the Super-Man in your life….or Wonder Woman.
