The Church of Saint Dominic Cook Book is a collection of recipes that reminds me of my family and growing up in Northfield – it’s certainly not inclusive of all my family’s recipes, but it goes a long ways towards that goal. Since as long as I can remember my mom has been using this cookbook for recipes for beverages, hot dishes (GO Minnesota!), cakes, muffins and cookies, and nothing reminds me more of home cooking than the food that comes out of this book. One of my all-time favorite recipes is from that cookbook and is the feature of this post – Blueberry Muffins. I’ll admit, I may have sinned last summer and strayed to try a few new recipes for blueberry muffins but found my way back to this one as the proven favorite, plus two small additions. It’s like I can’t help myself from taking a perfectly good recipe and making a few small tweaks so I can call it my own. It’s an illness.
So with no further ado, let’s talk about muffins.
Since the first half of this post is a little long I’ll try to make the rest of this short and sweet. When you make muffins there’s just a few things to keep in mind.
1. Prepare the wet and dry ingredients in separate bowls, and combine at the very end to make your batter.
2. Don’t mix the berries into the batter or it will turn it purple – scoop the batter into the paper muffin liner, top with berries, and then top with more batter.
3. For the love of God – DO NOT OVERMIX THE BATTER. This should have been tip #1. If you’re going to over-mix your muffin batter you might as well throw it away and head to the bakery. Something about over-mixing muffin batter turns it into tough, hard hockey pucks. So when making this recipe, start with maybe 10 folds/stirs of the batter. Not enough? Add ONE more. The wet and dry ingredients aren’t fully combined yet? Stir ONE more time. If you need proof of the importance of this tip I’ll send you a photo of the first round of making muffins for this post, which resulted in a batch I had to throw out because they were so tough you could throw them through a window.
Ha, look at this, the second half of this post isn’t short and sweet. Please don’t hold it against me. Just make these muffins. The recipe is decades old and has been made at my parents’ and my home countless time so I promise the end result will be great IF YOU PROMISE TO NOT OVERMIX THE BATTER.
Oh yea, those little tweaks I couldn’t resist adding to the original recipe? Lemon zest and vanilla extract – they really add fragrant, citrus, sweet flavors but if you want to try the original St. Dominic Cookbook recipe, just exclude these two items. Very few recipes in my kitchen epitomize the best of homemade family foods and baked goods more than this one.
This recipe not only results in delicious muffins, it makes me warm and fuzzy inside every time I pull out the +30 year old St. Dominic Church Cookbook to prepare them. I’m the third generation in my family to cook from this book and love carrying the tradition forward.
Mom's Blueberry Muffins
These blueberry muffins are delicious fresh from the oven with hints of lemon and vanilla.
- DRY INGREDIENTS
- 4 1/2 cups rice blend flour (gluten free)
- 2 1/4 tsp xanthan gum
- 1 1/2 cup sugar
- 2 T. baking powder
- 1 tsp. salt
- 2 tsp lemon zest
- WET INGREDIENTS
- 1 1/2 cup milk
- 3 eggs, beaten
- 3/4 cup vegetable oil
- 2 tsp. vanilla extract
- 8oz frozen blueberries thawed OR fresh blueberries
- Preheat the oven to 400 degrees and position the baking rack in the middle of the oven.
- Fill muffin tins with 24 paper liners.
- Mix all dry ingredients in a large bowl, including the lemon zest.
- Combine all wet ingredients in a medium bowl, whisking to combine (do not add the blueberries yet).
- Pour the wet ingredients into the dry and carefully stir to combine, stirring as little as possible. Start with 10 folds or stirs - try to stir no more than 20 times. Batter may be lumpy.
- Scoop 2 T. of batter into each paper liner.
- Top batter with thawed or fresh blueberries, roughly 5-6 per muffin.
- Top batter and blueberries with 1 T. of the remaining batter.
- Place both muffins tins on the middle rack of the oven and bake for 20-25 minutes, until just starting to brown.
- Remove the muffin tins from the oven and cool in the pan for 5-10 minutes, then remove muffins to a cooling rack to cool completely.
- This recipe has been adapted from the original to result in a full batch of 24 muffins (instead of 10) and includes lemon zest and vanilla extract for citrusy and sweet flavors.
- If you want to make this recipe non-gluten-free, exclude the xanthan gum and use 4 1/2 cups of regular bleached white flour.
Adapted from Church of St. Dominic Cookbook
Adapted from Church of St. Dominic Cookbook
In Bryna's Kitchen http://www.inbrynaskitchen.com/