I adore summer. Being a gal from the south, I love the heat, the humidity (yes, I even love the humidity) and pretty much everything about summer. Summers in New York are also great because of the lack of bugs, all the great city activities, and the abundance of sweet summer fruits!
As much fruit as we eat, I wish I could say we’re part of an awesome fruit share from a quaint farm that I personally know and love, but this year we’re not. I realized I’m not the best fit for joining a CSA due to irregular schedules and my need for choice in produce. In fact, I purchase a significant amount of our fruit from Costco. Yes, I know they don’t always have organic options, but right now my family’s priority is saving a buck or two, and Costco helps us do that.
So what does one do when left with an extra pound or so of blueberries that you can no longer force your husband to eat more of? I suppose I could have made a pie, but I chose to make muffins since I also needed breakfast options for the week.
I changed up a Paula Deen recipe for these muffins, and I made her recipe even more decadent. How is that even possible? Ha, I made a way. Really, it was out of necessity considering I drank all the milk because I was on a recent Oreos kick. If you don’t know me in person, I’m actually healthier than this post is making me out to be. But I shouldn’t feel the need to justify myself, I embrace my food choices, as should you. In any case, instead of going out and buying overpriced milk in the paltry neighborhood grocery options, I looked for substitutes within my kitchen. And sure enough, I had just one can of sweetened condensed milk left! Perfect.
Since the condensed milk is already sweetened, I omitted the sugar that the original recipe called for. So much for the ultra-decadence I claimed. ;)
These muffins turned out quite perfect, I must say. They had a fluffy texture, were perfectly sweet, and not too dense. They tasted like previous muffins I’ve made with yogurt or sour cream, so I may just continue to use this recipe not out of necessity but by choice for my blueberry muffin needs.
May it be a welcome addition to your recipe box as well.
Condensed Milk Blueberry Muffins
adapted from Paula Deen
1/2 cup butter, softened
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 can sweetened condensed milk
2 1/2 cups fresh blueberries
2 teaspoons turbinado sugar
1. Preheat oven to 350º F.
2. Line a 12 cup muffin tin with paper liners and set aside.
3. In a large mixing bowl, beat butter until fluffy and pale in color. Add in can of condensed milk and continue to beat for about a minute.
4. Add in eggs one at a time, beating well after each addition.
5. In a separate mixing bowl, sift together flour, baking powder, and salt.
6. Add the flour mixture to the butter mixture alternating with the milk until well incorporated and being careful not to over mix.
7. Gently fold in the fresh blueberries.
8. Scoop batter into the paper lined muffin tin and sprinkle the tops with the 2 teaspoons sugar.
9. Bake for 25-30 minutes or until puffy and golden brown.
10. Makes about 12 generously sized muffins.