Hefeweizen Blueberry Muffins By: Beer Bitty
I have never met a person who didn’t love breakfast. Honest. As a society we need to pay more attention to what has been called by so many as the most important meal of the day. Brunch now and again or a cup of coffee as you’re rushing out the door simply aren’t enough to cut it. Breakfast deserves more than that. If ever there’s a meal worth slowing down for.. it’s breakfast. Unfortunately, that’s not always possible. That’s why I propose we make up for it with breakfast for dinner. Yes, brinner - possibly the most satisfying meal of them all. Most dishes are quick and cheap, but more importantly, they’re satisfying and delicious.
One of my favorite breakfast foods? Muffins. Bake them in the evening for a post-dinner treat and you’ll also be treating yourself to breakfast on the run in the morning. This recipe contains hefeweizen and orange zest that further brighten the blueberries. The beer also assists in the baking process by creating a fluffier crumb.
- 1 room temperature stick of butter
- 1 cup sugar
- 2 large eggs
- 1 tsp. vanilla
- ½ tsp. cinnamon
- 2 tbs. orange zest
- 2 tsp. baking powder
- ¼ tsp. salt
- 2 cups all-purpose flour
- ½ cup Hefeweizen
- ¼ cup sour cream
- 2 cups fresh blueberries
- Preheat oven to 375F.
- Add the butter to a large bowl or a stand up mixer.
- Add sugar and mix until the mixture is pale yellow in color and fluffy.
- Add one egg and mix until well incorporated; do the same with the second egg.
- Next up: the orange zest, cinnamon, vanilla, baking powder, and salt. Add to the sugar mixture and stir together.
- Gently fold in the sour cream.
- Working in batches, gently fold in half of the flour, followed by half of the beer. Repeat. Be careful not to ‘overmix’ as this will cause the muffins to be less fluffy and delicious.
- And now for the good part - fold in the blueberries. This is not the park to skimp on. In fact, go ahead and add extra blueberries if you’d like.
- If using, add cupcake tins to a muffin pan. If not using, grease a muffin pan with a bit of butter to prevent the muffins from sticking.
- Spoon batter into each muffin tin compartment until just full.
- Top each one with an extra blueberry or two, a light sprinkle of cinnamon, and top with turbinado sugar to add a bit of crunch.
- Bake for 15 - 25 minutes depending on the muffin size, 15 minute for smaller muffins and up to 25 minutes for larger ones. Keep a close eye on them to prevent any overcooking (no one likes a dry muffin). They’re done when a toothpick inserted into the center comes out clean or with only a small crumb or two.
- Serve with a glass of cold milk or a Hefeweizen.
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