One day a few months back, as I was folding laundry during nap time, I stumbled upon Martha Stewart’s show. The info said something about a bakery shop owner from Savannah. I am not a huge fan of Martha herself, but I hit the “OK” button anyway. Anyone who knows me, knows of my undying love for Savannah, Georgia!
So, as I fold, I am really starting to love this cute little bakery shop owner and her husband, Cheryl & Griffith Day. They are so sweet, polite & love to bake. I am sold! I have to have this cookbook. I immediately hop on Amazon, order, & two days later I have myself the cutest cookbook ever: Back In The Day Bakery Cookbook. The photos are so beautiful, the antique atmosphere of the bakery is to die for, & every recipe sounds oh so delicious. They were even thoughtful enough to give recommendations, extra little tips & tell you where they found certain equipment/decor {some even from Etsy!}. I was in love even more! I cannot wait to visit Back In The Day Bakery next time I am in Savannah.
The first thing to catch my eye was the Blueberry Muffins {full of plump berries} recipe. This was a no~brainer. My boys love blueberries & anything that can fit in their tiny little hands is a plus. Needless to say, these muffins didn’t last a week between my two boys & their daddy… And, they’re easier than pie!
Blueberry Muffins
{Back In The Day Bakery Cookbook by Cheryl & Griffith Day}
Makes 12 muffins
Ingredients:
2 cups unbleached all~purpose flour
1 cup granulated sugar
1 tablespoon baking powder, aluminum~free
1/2 teaspoon fine sea salt
1/4 teaspoon ground cardamom
1/4 cup canola oil
4 tablespoons unsalted butter, melted
1/2 teaspoon pure vanilla extract
2 large eggs
3/4 cup whole milk
1 cup fresh or frozen blueberries
1/4 cup cardamom sugar or coarse sanding sugar for sprinkling*
Directions:
Position a rack in the lower third of the oven & preheat the oven to 350ºF. Lightly spray 12 large muffin cups with vegetable oil spray or line them with paper muffin cups.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, & cardamom until thoroughly combined.
In another bowl, whisk together the canola oil, butter, vanilla, eggs, & milk. Make a well in the center of the dry ingredients, pour in the liquid ingredients, & mix until just combined. Gently fold in the blueberries, using as few strokes as possible; be careful not to overmix.
With a large ice cream scoop or spoon, scoop the batter into the prepared muffin cups, filling them approximately two~thirds full. Sprinkle the tops with cardamom sugar or sanding sugar.
Bake for 25 to 30 minutes, until the muffins are golden brown. The tops should be firm to the touch & a toothpick inserted in the center of a muffin should come out clean. Remove from the oven & let cool for 10 minutes.
Turn the muffins out of the pan & enjoy warm or at room temperature. The muffins can be stored in an airtight container for up to 2 days.**
Excerpted from The Back in the Day Bakery Cookbook by Cheryl Day & Griffith Day (Artisan Books).
*I use In The Raw turbinado sugar because it’s something I always have on hand. For the cardamom sugar, you use fine granulated sugar & cardamom seeds or ground cardamom. This cookbook has a recipe & there are some online. I think it is up to your taste buds, how much you like cardamom & if you’re willing to use a mason jar’s worth of sugar for cardamom… I may give it a try on the next batch.
{I made a flavored sugar for my sister earlier this year that I want to share with you in the next post!}
** I store the muffins in a large Tupperware container & they last about 4~5 days. Any more than that & you are pushing it. The tops are not as crunchy & the inside is losing moisture.
