I took out the Joy of Cooking and halved a basic blueberry muffin recipe and added my own personal additions to create these lovely little heart muffin cakes. A gift certificate from my dear sister led me to the specialty baking store.... I left with a heart pan. ♥ Truly a delight! My friend Judy said that that is the kind of gift I will remember forever, and I will. I am glad I chose something so whimsical, it was the "Do something wonderful for yourself" moment of my day. Thank you Molly! The small little muffins are perfect for throwing into a lunch box and a great afternoon snack.
Blue Blueberry Muffins
This recipe makes enough for about 6 large muffins or 12 smallish muffins. You choose....feeling big, feeling small... Double it for a full pan of muffins. Switch out blueberries for frozen cherries, chop cherries first.
Preheat oven to 400 degrees - Grease your muffin tin, use an oil, grapeseed works well, butter tends to burn at this high temp.
Whisk together the following in a nice large mixing bowl:
1 cup flour
1/2 TBS baking powder
1/2 tsp salt
1/4 tsp cinnamon (optional)
In another bowl, mix these wet ingredients together
1 large egg
1/2 cup milk, cream, buttermilk, or sour cream (I like buttermilk if I have it on hand)
1/3 cup organic sugar
2 tsp vanilla
1/2 stick melted butter
3/4 cup frozen or fresh blueberries - toss frozen berries in a bit of flour
Mix wet into dry add berries, just until moistened, you want to see bits of dry flour peeking through the wet batter. Never overmix muffin batter - they will turn out chewy and dense. You want them to be lovely browned muffins with a tender moist center. You also do not want to squish the lovely fruit. Bake about 15-17 minutes, you will start to smell them, that is when you can start checking to see if they are done. Let muffins cool a bit and then pop them into a nice basket on your table if serving right away.