A couple of years ago we spent a romantic Christmas in British Columbia, Canada, driving to the small ski town Whistler. We stayed at this cute Bed & Breakfast a little outside of Whistler, the Inn at Clifftop Lane (see also my post about the B&B here). The inkeepers were very accomodating towards an early arrival, the bed & breakfast itself adorable with a jetted hot tub in the room, and the breakfast delicious. Just a perfect memory.
However, there was one little thing that stood out: Their blueberry muffins that they had for breakfast. These were freshly baked, moist inside, but very crispy on top, like a cookie. Very delicious. I got in contact with the inkeepers and they were so friendly to share their recipe.
Ingredients:
- 1 1/2 cups un-bleached flour
- 1 cup dark brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 pound ( 113 grams ) melted unsalted butter or equal margarine
- 1/2 cup plain yogurt
- 1 whole egg
- 1 cup frozen blueberries
- 2 teaspoons powdered sugar
Preparation:
- Preheat oven to 350 degree Fahrenheit (175 degree Celsius).
- Mix all the ingredients for the batter together, except for the blueberries. Then, fold the blueberries gently into the batter.
- Pour the batter into 10-12 large sized muffin cups.
- Bake for about 30-35 minutes, till golden brown on top and till a tooth pick that you stick in the middle comes out clean.
- Let cool for a little bit and sprinkle with powdered sugar.
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