Back in baking action…took two weeks off, but I am back. This is really the recipe for Blueberry Muffins on Page 37 of Martha Stewart’s Baking Handbook. But, I didn’t have blueberries in the fridge this morning AND everything tastes good with chocolate chips, right?
Here’s the recipe on line if you want to make these. I always start with this butter…I have tried many different kinds and this is my favorite; notice that it is unsalted butter. TIP: Always use unsalted butter, it will allow you to control the amount of salt that you want in the recipe.
My Favorite Butter….Unsalted Always
Another tip, make sure that the butter is at the temperature indicated in the recipe. Many recipes indicate “room temperature.” If you are like me, I usually don’t plan my baking well in advance. So, I soften the butter slightly with ten seconds in the microwave.
Add One Egg at a Time
Fold in the chocolate chips to the recipe; be careful to not over mix.
Fold in the Chocolate Chips
I place the muffin batter into the muffin pan using a spoon. I then use the offset spatula to smooth them down a bit and then add a dusting of sugar on top.
Sprinkle with a Little Sugar Just Before the Oven
Just perfect…right out of the oven.
Chocolate Chip Muffins … Just out of the Oven
These muffins are super easy to make and bake in less than 30 minutes. They are best warm and gooey!
Chocolate Chip Muffins
Yummy….
Chocolate Chip Muffins
This is a simple and easy recipe that is also kid friendly. Happy baking! :)
