Blueberry Ginger Muffin Recipe

Recipe from the former Patisserie Vero Beach – Blueberry Ginger Muffins

Recipe

Creaming Mixture:

10 oz Organic Unsalted butter

10 oz Organic Evaporated Cane Sugar

3 Pasture Raised Eggs

1 1/2 tsp (to taste) Freshly Grated Ginger

Dry:

1 1/2 cup Heartland Mill Organic Flour

2 1/2 tsp Baking Powder

3/4 tsp Sea Salt

2 1/2 oz Organic Milk

1/2 tsp Organic Vanilla Extract

2 cups Local Blueberries (frozen is best)

Cream Butter and Sugar. When light and fluffy, add eggs one at a time until fully incorporated. Add ginger (powdered is good in a pinch).

Whisk to combine dry ingredients. Add ½ of the Dry ingredients to the butter stir just until combined.

Combine the milk and vanilla extract. Add ½ of the milk mixture to the egg/flour mixture and stir until incorporated. Add the ½ of the remaining dry mixture, and combine. Then, the remaining milk mixture, and combine. Then finally the remaining dry and stir to combine. Do not over mix or you’ll have tough muffins.

Toss frozen berries in 1/4 cup of flour and fold into batter.

Scoop into lined standard muffin pans, sprinkle with turbinado or regular sugar (optional) and bake at 350 F for about 16 minutes (depending on your oven) until they are golden brown and a cake tester comes out clean of crumbs. Let them cool for a few minutes and remove from pans to cooling rack. Enjoy!