Blueberry Basil Muffins

July in Indiana brings two of my all-time favorite flavors: Blueberries and Basil.  And they’re wonderful together.  Things have been really crazy lately, with hot, long days working in the field.  My body was crying out for a rest, with a long, hot, four days of Culver Lakefest on the horizon.  I didn’t really have the time, but I opted to listen to my body and spend some time in the kitchen this morning.  Haven’t spent any quality time in there since Hole in the Woodstock, anyway.  So, I came up with these Blueberry Basil Muffins to celebrate.

Blueberries and Basil are one of my favorite flavor combinations, which you’ve seen before in my Blueberry Basil Salad Dressing recipe.  The muffins are pretty close to Alton Brown’s “Old School Muffins,” which you’ve seen another variation on, in X-Factor Muffins.  Sometimes simple synthesis is best!

The aroma of them baking is irresistible.  You may want to go outside to escape the pain of anticipation.  Unless it’s deathly hot outside like it is right now.  Why can’t basil and blueberry season coincide with October or something?  At any rate, the wait is worth it, and you’re rewarded with tender real muffins, not an oversweet, dense, fine-textured cupcake.  Breakfast perfection!

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Blueberry Basil Muffins

Tender, old-school muffins featuring the best flavors of July - Basil and Blueberries. Which work really well together.

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Course

Breads

Prep Time

15 Minutes

Cook Time

22 Minutes

Servings

Muffins MetricUS Imperial

Ingredients

• 11 Oz Unbleached All-Purpose Flour
• 2 teas Baking Powder
• 1 teas Baking Soda
• 1 pinch Salt
• 3.7 Oz Sugar (it's a muffin, not a cupcake!)
• .5 C Extra Virgin Olive Oil
• 1 ea Egg
• 1 ea Egg Yolk (save the white for making bagels!)
• 1 C Yogurt (homemade would be best, but a good plain whole milk yogurt suffices)
• 2 C Blueberries
• 3/4 C Basil Leaves (minced, fresh)

Course Breads Prep Time 15 Minutes Cook Time 22 Minutes Servings Muffins MetricUS Imperial Ingredients 11 Oz Unbleached All-Purpose Flour 2 teas Baking Powder 1 teas Baking Soda 1 pinch Salt 3.7 Oz Sugar (it's a muffin, not a cupcake!) .5 C Extra Virgin Olive Oil 1 ea Egg 1 ea Egg Yolk (save the white for making bagels!) 1 C Yogurt (homemade would be best, but a good plain whole milk yogurt suffices) 2 C Blueberries 3/4 C Basil Leaves (minced, fresh)

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Instructions

1. Line a muffin pan with muffin cups. I prefer the foil kind, though I also use the paper dividers they're packed with.
2. Sift the flour, baking powder, baking soda, and salt together into a large bowl. Stir well to combine. Add the blueberries and basil, and stir again until both are evenly distributed.
3. Put the sugar, olive oil, egg, egg yolk, and yogurt into a medium bowl. Beat with a whisk until smooth and well-combined.
4. Pour the wet ingredients into the dry, and stir until just combined. Don't overmix (batter will not be smooth).
5. Spoon the batter evenly into the muffin cups. Bake for about 20 minutes, until a skewer comes out clean (or 210.5 degrees, if you're a thermometer person).
6. Remove from muffin pan immediate, and place on a rack to cool. Allow to cool at least 45 seconds before eating one yourself, or 2 minutes before serving. Patience is hard...

Recipe Notes

You may want to increase the basil a bit.  Xenia likes them as is, I could use a bit more.  Experimentation is fun!

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