This past weekend brought a wave of gorgeous spring-like weather, Gloria’s first birthday and my mom’s birthday as well! It was a whirlwind weekend full of family, fun and an extra special visit from my mom and my lovely aunt, Meredith.
I knew I wanted something light and delicious to eat in celebration of the weekend’s occasions so I got to searching for something with blueberries- they are a favorite of Gloria’s. I looked in my Better Homes and Garden’s cookbook but wasn’t really impressed by the muffin recipe so I turned to the internet. I came across a recipe that called for 2 ½ cups of blueberries with an 18 muffin yield- I like that ratio- so I tagged it and decided I would go forward with it. I followed the recipe to the T, except for the topping.The original recipe for the muffins can be found here.
Instead of the nutmeg topping, I made fresh whipped cream “frosting” and finished it up with a few blueberries on top. I’ll tell you what, I think I stumbled across a winner! The treat was enjoyed by all after we sang “Happy Birthday” to Gloria, and my mom liked them so well that she requested the same “birthday cake” for her Sunday brunch celebration. This may become a bit of a tradition.
Ingredients List for Muffins as directed by food.com
½ Cup Butter
1 Cup Granulated Sugar
2 Large Eggs
1 Teaspoon Vanilla
2 Teaspoons Baking Powder
¼ Teaspoon Salt
2 Cups All Purpose Flour
1 Cup Milk
2 ½ Cups Blueberries ( I used frozen)
Ingredient List for Icing (by Me)
1 Pint Heavy Whipping Cream
2 Teaspoons Granulated Sugar
½ Cup Fresh Blueberries
I used muffin liners instead of greasing my muffin tin (lazy? probably…) then I went ahead mixing the ingredients together in my handy dandy new chop-em, whip-it, grate it, do it all “Super Slicer” that I picked up from Walmart for about 7 bucks- not bad!
*Here is something cool- that I usually don’t do- I actually carefully followed the step by step directions, and I think it may have made a difference.
In My Super Slicer- using the whipping attachment- I mixed the butter all on it’s own (never have done that before,) then added the sugar and whipped those together. The directions said to do that “until fluffy” so I did my best.
Then I added each egg individually and mixed between the eggs- what?- I usually just put all the “mix together” ingredients into a bowl and combine them the best I can… I may be changing my ways- maybe.
Next I mixed in vanilla, baking powder and salt, then gently folded in half of the flower, then half of the milk, then repeated with the other half of the four and the last half of the milk.
Finally, I folded in the blueberries, spooned the mixture into the muffin cups and baked.
Though the original recipe said to bake at 375 for 15-20 minutes, I ended up needing to give my muffins a solid 24-25 minutes to have them done.
While the muffins were baking, I cleaned my Super Slicer and got it ready to whip the cream topping. Of all the “whipped cream icing” recipes I read, none of them looked like what I was really going for so, I did my own thing. I added about 2 teaspoons of sugar to a pint of heavy whipping cream and whipped until it was pretty stiff.
After the muffins were out of the oven and sufficiently cooled, I iced each muffin with the whipped cream and topped it with a few fresh blueberries.
It was both beautiful and delicious!
I am thinking that next time I make these I may sub strawberries for blueberries and see how delightful that is!
Beautiful Blueberry Birthday Muffins
Delicious and Fancy Muffins
Ingredients
Ingredients List for Muffins as directed by food.com
½ Cup Butter
1 Cup Granulated Sugar
2 Large Eggs
1 Teaspoon Vanilla
2 Teaspoons Baking Powder
¼ Teaspoon Salt
2 Cups All Purpose Flour
1 Cup Milk
2 ½ Cups Blueberries ( I used frozen)
Ingredient List for Icing (by Me)
1 Pint Heavy Whipping Cream
2 Teaspoons Granulated Sugar
½ Cup Fresh Blueberries
Directions
1-Preheat the oven to 325, and place muffin liners in your muffin tin.2- Mix the butter all on it’s own, then added the sugar and whipped those together.
3- Add each egg individually and mixed between the eggs.
4- Mix in vanilla, baking powder and salt.
5- Gently folded in half of the flower, then half of the milk, then repeated with the other half of the four and the last half of the milk.
6- Fold in blueberries.
7- Spoon muffin batter into the lined muffin tins.
8- Bake for 20-25 minutes.
9- While muffins bake… add about 2 teaspoons of sugar to a pint of heavy whipping cream and whip until it it is pretty stiff.
9- Let muffins cool completely, then frost them with the whipped cream and top with fresh blueberries!
10- Enjoy!
The Fancy Elephant Life 