Blueberry Muffins (Featuring Cilantro Berries!)

July 24, 2019

Blueberry muffins with cilantro berries
Recipe by Local Roots recipe contributor, Emily Hanhan, @nomnivorous


Cilantro berries are absolutely NOT necessary for this recipe but it's a nice bit of kismet that we received cilantro berries and blueberries the same week of the CSA. Stella Parks talks about sympathetic spices and typically pairs coriander in blueberry recipes. So swap out as you need.

Speaking of, this recipe is basically Stella Parks classic blueberry muffin recipe. I've tweaked it and made it in a mini muffin format.

Ingredients
2 cups + 2 tablespoons (9 ounces) all-purpose flour*
1/2 cup + 1 tablespoon (4 ounces) granulated sugar
1.5 teaspoons baking powder
1/2 teaspoon kosher salt
Scant 1/4 teaspoon baking soda
About a tablespoon coriander/cilantro berries OR a heaping 1/8 teaspoon ground coriander**
1 stick + 1 tablespoon (4.5 ounces) butter, cold, cut into 1/2-inch cubes
6 tablespoons (3 ounces) milk, cold (any percentage works)
1 large egg, cold
1 egg yolk, cold
1.5 teaspoons vanilla extract (optional)
9 ounces fresh blueberries (1 dry pint)

Directions

  1. Preheat your oven to 350 degrees. Line the pan with cups or spray thoroughly with oil to grease the pan.
  2. In the bowl of your stand mixer, combine the flour, sugar, baking powder, salt, baking soda, and coriander berries OR dried coriander.
  3. Turn the mixer on the lowest speed, using a paddle attachment, and mix for a few seconds to mix up the dry ingredients. Add the cubed butter to the bowl and mix on low speed for 2-4 minutes. You're looking for a mealy texture.
  4. Keeping the mixer on low, add the milk, eggs and vanilla extract (if using). Mix on low until the liquids are fully incorporated but only just to that point.
  5. Use a spatula and scrape the edges of the bowl to ensure everything is incorporated. It will be a very thick batter. That's what you want!
  6. For mini muffins*** (pictured), I added half the blueberries to the batter and carefully folded them in. Then using a spoon or small ice cream scoop, scoop the batter into the muffin pan.
  7. Top each mini muffin with an additional 3-5 berries, pushing them lightly into the batter.
  8. Bake for 20-23 minutes, until the tops of the muffins are just firm and slightly golden. Remove from the oven. Serve warm or room temperature.

* This recipe can be made with a blend of whole wheat and all-purpose flour if you want. You just don't want to use more than 75% whole wheat flour & 25% all-purpose flour.
** For the coriander berries in this recipe, this measurement is a huge guesstimate. I probably used about 50 small berries in total. You could use a little more or less depending on how adventurous you are.
***If you are making larger muffins, I recommend following Stella's guidance on composing blueberry muffins.





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