I was given a pack of blueberries by a friend at work. As I am not a super blueberry fan, I immediately thought of the one blueberry thing I love. Muffins.
I used a recipe I had seen months ago for Concord Grape Muffins and replaced the grapes with Blueberries, leaving off the sugar topping as well.
concord grape muffins
makes one dozen
As Deb recommends in her recent post, a sharp paring knife is the best tool to use for seeding concord grapes. Slice them in half, and use the tip to remove them. Most have four small seeds, though quite a few in my batch only had two, a welcome surprise indeed.
2 cups (8.5 ounces) flour
1/2 cup (4 ounces) granulated sugar
1 tablespoon (11 grams) baking powder
1/4 teaspoon (1 gram) baking soda
1/2 teaspoon (2 grams) sea salt
6 tablespoons (3 ounces) cold butter, cut into 12 pieces
1 cup (8 ounces/225 ml) whole milk
8 ounces seeded concord grapes
2 teaspoons (10 grams) coarse sugar, for sprinkling tops (optional)
Preheat oven to 400ºF. Grease one 12-cup standard size muffin tin; set aside.
Add flour, granulated sugar, baking powder, baking soda and salt to a deep bowl. Whisk to combine. Add butter and using a pastry blender, or your fingers (my preferred method), blend until it forms a sandy-looking mixture.
Pour in the milk and stir, using a wooden spoon, until just mixed and there are no visible traces of flour. Gently fold in the grapes. Spoon into the prepared muffin tins and sprinkle tops with an even amount of coarse sugar, if desired.
Bake 20 minutes, until tops are golden and a skewer inserted comes out clean (it’s okay if there’s grape jam on it). Remove from oven and let cool 10 minutes in the tin, then transfer to a wire rack to cool completely before serving.