The method used to make this recipe is very different from the ones I've made so far. Chef Roland introduced this light and airy muffin that's not heavy. I like it. Here, eggs whites are whipped and then folded into the batter to make muffins extra-light, and buttermilk* gives them a little tang. Wild blueberries** make them nice and juicy, giving a high antioxidant punch. Cinnamon sugar sprinkled on top midway through baking gives the crust extra crunch. Baking these at 400 F allows the high heat to caramelize the tops while baking the muffins quickly so they aren't dry inside.
*Buttermilk can be substittuted by mixing 2 t lemon juice with 1/2 C +2 T milk (i used soy) and letting it stand at room tenp for 15 mins.
**Wild blueberries contain a lot more antioxidants than cultivated bluberries. Cultivated blueberries are the regular ones you get a grocery stores.
feature: WILD BLUEBERRIES : ANTHOCYANINS
- Work of eyes is improved= It has been said to improve vision function. (eye strain, haze of eyes, irritation of eyes). Improvement in the eyesight at night, view expansion, cataract prevention and glaucoma prevention.
- Protection of thin blood vessel = prevention of brain bruising
- anti-oxidant = # 1 antioxidant, way above strawberries, cherries..lol
- improvement of circulatory organ system function :Thrombosis
1 cup all-purpose flour
1 tsp baking powder
1 large egg yolk
1/2 T pure vanilla extract
4 T unsalted butter, softened
1/2 cup sugar
2 large egg whites
1 1/2 wild blueberries
1/2 c chocolate chips
1/2 cup pecan pieces, coarsely chopped
2 T cinnamon sugar
1. Preheat the oven to 400 degrees.
2. Place th flour, baking powder and salt in a medium bowl and whisk to combine.Place th buttermilk, egg yolk and vanilla in another medium bowl and whisk to combine.
3.Place the butter and 6 T sugar and cream on medium-high speed until fluffly, about 3 mins. With the mixer on low speed, slowly pour in 1/2 of buttermilk mixture and mix until combine, scaping down the sides of the bowl once or twice as necessary. Stir in 1/4 of flour mixture until just combined. Repeat three more times with the remaining buttermilk and flour mixtures.
4. Place the egg whites in a clean bowl of the electric mixer and whip on high speed until just about to hold soft peaks. With the mixer still on high, slowly pour in the remaning 2 T sugar in slow steady stream. Whip until the whites hold stiff peaks.
5. Fold the blueberries, nuts, chocolate chips into the batter. Gently fold the egg whites into the batter. Be careful not to deflat them. Divide the batter among the muffins tins and bake 5 mins. Sprinkle the tops with cinnamon sugar and bake until toothpick inserted into the center cones out dry.