The Perfect Pair: Blueberry Muffins and Madeleines
There’s nothing quite like the smell of freshly baked treats filling your kitchen. Whether you’re looking for a cozy breakfast option or an elegant sweet to serve with afternoon tea, these two recipes have you covered. Fluffy, bursting-with-flavor Blueberry Muffins and delicate, buttery Madeleines are the perfect duo for any occasion. Let’s dive in!
Classic Blueberry Muffins
These blueberry muffins are soft, moist, and loaded with juicy blueberries. Perfect for a quick breakfast or a sweet snack, they come together easily and taste like they’re straight from a bakery.
Ingredients:
2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup brown sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup unsalted butter, melted (use dairy-free as an alternative)
2 large eggs
3/4 cup milk (I prefer a dairy-free alternative)
1 tsp vanilla extract
1 1/2 cups fresh blueberries
Instructions:
Preheat your oven to 375°F (190°C) and spritz your pan with non-stick spray.
In a large bowl, whisk together the flour, sugars, baking powder, salt, and cinnamon.
In another bowl, mix the melted butter, eggs, milk, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.
Fold in the blueberries.
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 5 minutes before transferring to your favorite dish.
Tip: For the perfect touch of butteriness, place a sliver of butter on each muffin just before taking them out of the oven, allowing it to melt beautifully.
Delicate French Madeleines
These shell-shaped sponge cakes have a soft, buttery texture and a hint of vanilla. They’re perfect alongside coffee or tea and make an elegant treat for any gathering.
Ingredients:
1/2 cup (1 stick) unsalted butter, melted and slightly cooled (use dairy-free as an alternative)
2 large eggs
1/2 cup granulated sugar
1 tsp vanilla extract
1/4 tsp salt
3/4 cup all-purpose flour
1/2 tsp baking powder
Zest of 1 lemon (feel free to use more)
Powdered sugar for dusting
Instructions:
Preheat your oven to 375°F (190°C). Grease and flour a madeleine pan.
In a mixing bowl, beat the eggs and sugar until light and fluffy, about 3-5 minutes.
Stir in the vanilla extract and salt.
Sift the flour and baking powder together, then gradually fold into the egg mixture.
Gently fold in the melted butter and lemon zest.
Cover the batter and refrigerate for at least 30 minutes (this helps achieve the signature hump).
Spoon the batter into the prepared madeleine molds, filling each about 3/4 full.
Bake for 10-12 minutes, or until the edges are golden brown and the centers spring back when lightly pressed.
Allow to cool slightly before dusting with powdered sugar.
To create a clam shell shape, I sandwiched two cookies together with icing and placed a large pearl sprinkle in the center.
Whether you're in the mood for a hearty, blueberry-filled muffin or a delicate, buttery madeleine, these recipes are sure to impress. Easy to make yet irresistibly special, they're perfect for breakfast, brunch, or a cozy afternoon treat. Plus, with this pan, creating beautiful shell-shaped delights is a breeze. Happy baking!
