Cookies, Cakes, Chocolate, Brownies, Muffins, Pies, Hello

Wednesday, February 29, 2012

Late Night Blueberry Muffins

These muffins aren't entitled Late Night muffins because you can only eat them at night...even though they do make for a great 2am "break from school snack".

For some reasons, the numerous times I have made these, it has only been between the hours of 7pm-10:30 pm. Usually because I either forgot an order for the next day or I never got around to making them during the day, either way, they are totally worth it.

I hope you understand that you do not have to make these at weird hours like I have. Make them in the middle of the day, dancing, blasting Coldplays new CD through the house while your cat and dog both stare at you while you trip and fall over your two left feet. That's just a simple girls idea..who may or may not have done that before. 

These muffins are perfect, blue, big and chock full of butter and sugar. What more could you ask for?
I know they are a delicacy, but fresh blueberries are essential for this recipe. Cut out the Starbucks this week and splurge on organic, fresh blueberries, you won't regret it!
For these muffins, you make a simple blueberry jam by bringing 1 teaspoon of sugar + 1 cup of blueberries to a boil by smashing the blueberries with a spoon! It is as fun as it sounds!

Butter AND Buttermilk ensure that these muffins will turn out perfectly!

Once everything is incorporated and measured into muffin cups, you gently swirl the blueberry jam into the muffins. Yes, they will turn purple, this turns into the perfect blue, in the cooked blueberry muffin.

Usually the muffins will be much larger. I was making a double batch, cutting the size in half, measuring just under a 1/4 cup. Typically one would want to use a 1/3 cup.

I hope this week finds you seeing hints of spring,inspired and maybe even willing to try a new recipe or two!
Blueberry Muffins
Makes 12 Muffins


1/3 cup sugar
2 teaspoons finely grate lemon zest


2 cups (two packages from store) of fresh blueberries

1 1/8 cup + 1 teaspoon sugar (for jam) 

2 1/2 cups unbleached all purpose flour

2 1/2 teaspoon baking powder

1 teaspoon salt

2 large eggs

4 tablespoons (1/2 stick) unsalted butter, melted, slightly cooled

4 tablespoons vegetable oil (I used conalia oil, which you prefer, or have!) 

1 cup buttermilk (if you do not have buttermilk, no worries, fill a one cup measuring just a few teaspoons shy of a cup, fill the extra space with vinegar )

2 teaspoons vanilla extract

In a small bow, stir together the lemon zest and sugar for the topping. Set aside.

Adjust the oven rack to upper middle, heat the oven to 425 degrees. Spray or line (I have done both, if spraying make muffins small to ensure no overspills) a standard size muffin pan. Bring 1 cup of blueberries and 1 teaspoon of sugar to a small simmer over medium heat. You will do this by squishing the blueberries to extract their juice. Stir  frequently, until the berries and sugar is thickened into a jam, do not over cook! Remove from heat, and let sit.

In a large bowl, whisk together the flour, baking powder, and salt. Whisk the remaining 1 1/8 cup of sugar and eggs together in a separate bowl for 1 minute, until homogeneous.  Slowly whisk in the melted butter and oil unit fully combined. Incorporate the buttermilk and vanilla until combined. Using a rubber spatula, fold the egg mixture and remaining 1 cup of blueberries into the flour mixture. Do not over mix. Leave some lumps and dry spots of flour. 

Using a 1/3 cup measure, divide the batter equally among the prepared muffin cups. Spoon 1 teaspoon of the blueberry jam into the center of each muffin. Using a chopstick, gently swirl the berry filling into the batter very well. Do not put chopstick in the dishwasher when cleaning up, I've leaned the hard way:) Once this has been done to each muffin, sprinkle the lemon-sugar evenly over each muffin.

Bake until the muffin tops are golden and just firm, 17-19 minutes. Rotate the pan halfway through baking. If you are making the muffins smaller, don't forget to reduce the time. Cool the muffins in the pan for 5 minutes then transfer to a cooling rack to store, or serve with butter and coffee!

Monday, February 27, 2012


Baking and Cooking is something I have loved for a few years, and as my passion for discovering my recipes for chocolate cake, breads, cookies and pies grow, I wanted to start documenting them, hoping to share a little bit of my life with you. I will post my recipes, ideas, and everyday thoughts on "It's All in the Wrist!".

My baking Mentors
My grandfather, he can bake and cook anything. His passion and love for food combinations is where my inspiration comes from. No one can touch his bread, pizza, or banana bread.
Also, my grandmother makes the best chocolate cake with sweet vanilla frosting.
My mother is also a mentor, as she always made beautiful birthday cakes for my sisters and I, and I hope someday to made cakes like she did for my children. 
Joy the baker is another mentor of mine, as she has inspired me to start this baking adventure with as much love, cookies and butter as possible!