Excerpted with permission from The Margaret Palca Bakes Cookbook: Cakes, Cookies, Muffins, and Memories from a famous Brooklyn Baker by Margaret Palca. Copyright 2018 by Skyhorse Publishing, Inc.
Currently located on Columbia Street in Brooklyn, Margaret Palca Bakes has been supplying baked goods to the New York City community for more than thirty years. In this beautiful and lavishly illustrated cookbook, The Margaret Palca Bakes Cookbook, Margaret Palca shares practical baking tips and step-by-step techniques to make eighty of her bakery’s most popular recipes. Butter, eggs, and sugar (she accepts no substitutes) help make her delicious recipes foolproof. Recipes include Margaret’s famous rugelach, blueberry muffins, incredible carrot cake, and much more!
These have always been the most popular muffin I make. The inspiration for this recipe came from Gourmet magazine, once the most popular and perhaps only cooking magazine available. Of the many thousands of muffins I’ve made over the years, I have personally stirred by hand practically every blueberry muffin sold in my bakery.
Recipe: Blueberry Muffins
MAKES 10–11 MUFFINS
2½ cups quick oats
1½ cups buttermilk
1½ cups brown sugar
4 extra-large eggs
1 cup unsalted butter, melted
2 cups all-purpose flour
1 tbsp. baking powder
½ tsp. salt
2 cups fresh or frozen blueberries
Preheat oven to 350°F. Spray a 12-muffin (½-cup capacity) pan. These muffins are very difficult to remove from the pan, so be sure you have sprayed the muffin cups very well. In a large bowl combine quick oats and buttermilk. Then add brown sugar, eggs, and melted butter. Stir well to break up any brown sugar lumps. Add flour, baking powder, and salt. Stir well. Fold in blueberries and fill muffin cups to completely full. You may get only 10 or 11 muffins. Place in oven and bake 35 to 40 minutes or until muffins are brown on top. Allow to cool completely. A suggestion for removing the muffins: place pan on its side and gently tap it on the counter. This will loosen the muffins.
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