Today the snowstorm began with a crack of thunder, a perfect day to bake. I looked in my cabinet to see what I had, and borrowed baking powder from my neighbor. Luckily, yesterday the market had a special on pints of blueberries! I am bored with cinnamon and vanilla, so here is my take on a classic....
A Persian Twist to the Blueberry Muffin
- 1/2 cup butter at room temp
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon rosewater
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 1/2 cups fresh blueberries
- 2 cups all-purpose flour
- 1/2 cup milk
- 1 teaspoon fresh ground cardamon
- almond slivers
Grease and flour 12 cup muffin pan
In bowl, mix butter until creamy. Add sugar and beat.
Add eggs one at a time, beating after each