On September 6th at Arkansas Women Bloggers Unplugged I had the privilege of meeting P. Allen Smith. He shared with the 100 or so bloggers there about all the cool stuff he’s doing out at his farm — heritage poultry, farm to table dinners, etc. After hearing him speak, I had to buy his book, P. Allen Smith’s Seasonal Recipes from the Garden. Not only is it full of 120 recipes divided by season (so you can take advantage of ingredients at the peak of freshness), but the photographs in the book are so beautiful.
I can’t wait to try them all, but I started today with something easy, blueberry muffins. I had a bunch of blueberries in my freezer from a purchase a month or so ago at the Argenta Farmers Market. I also had just purchased a dozen cage-free Great Day Farms eggs. I like to support companies that value integrity and honesty, and Great Day Farms is that kind of company. They don’t shy away from the fact that they run the company based on Godly values. It’s very refreshing. And they are based right here in Arkansas!
Okay, back to the muffins.
All-American Blueberry Muffins (recipe from P. Allen Smith’s Seasonal Recipes from the Garden)
6 tablespoons (¾ stick) butter, at room temperature
¾ cup plus 2 teaspoons sugar
2 cups all-purpose flour (I used half King Arthur White Whole Wheat)
½ teaspoon salt
2 teaspoons baking powder
½ cup milk
1 teaspoon vanilla extract
1 pint fresh blueberries
1 teaspoon ground cinnamon
Preheat the oven to 375 degrees. Butter a standard 12-cup muffin tin.
In a large mixing bowl, cream the butter with the ¾ cup sugar, using an electric beater. Add the egg and beat until it is well incorporated. In a separate bowl, combine the flour, salt and baking powder. Fold half the dry ingredients into the butter mixture. Stir in ¼ cup of the milk; repeat the process with the remaining dry ingredients and milk.
Add vanilla and give the batter a good stir. Gently fold blueberries into the batter. Spoon batter into the muffin cups, filling them almost level to the top. Mix the remaining 2 teaspoons sugar with the cinnamon, and sprinkle the cinnamon-sugar on top of the muffin batter. Bake for 30 minutes.
Remove the muffins from the tin, and let cool on a wire rack. Otherwise, get ‘em while they’re hot (MY FAVORITE WAY!).
I messed up and added the cinnamon to the batter, then just used sugar sprinkled on top, and they were still great.