TWD: Blueberry-Brown Sugar Plain Muffins

Not much to look at, but oh so good.*

(Hey, did you check out this post yet? Three word hint: Giveaway. David. Lebovitz. And if that makes no sense to you, then...ice cream!)

There's not much to say about this week's Tuesdays with Dorie recipe other than it makes some seriously delicious muffins.

We were supposed to make a Blueberry-Brown Sugar Plain Cake (Cindy of Everyday Insanity's pick) but I wanted to bring the cake to a gathering and thought that muffinizing would be the way to go.

I was so right about muffinizing. But then I decided not to bring the muffins to the event, so we could eat them all ourselves. Nice, huh?

I do think the brown sugar made a difference here - the muffins were moister than usual; they almost had that preternaturally fluffy supermarket muffin texture. (Maybe that's why we had to separate the eggs and whip the whites - a step that seemed fussy at the time, but surely contributed to the texture.) Fortunately, they had none of that artificial supermarket muffin taste.  I thought they were perfect as-is - no streusel or icing required. I did skip the confectioner's sugar dusting, because the last thing I needed was a couple of rascals dusting the house with sugar. Like the ants need another excuse to come in the house...

Excellent, excellent choice, Cindy - and what a great way to use up some local berries once they start to ripen.

*Why, yes, that is my fancy cream bottle, now a flower vase.

Next week: Jacque of Daisy Lane Cakes chose Chocolate Biscotti

Last week: Caramel-Espresso Pots de Crème