The Invisible Life of Addie LaRue / Blueberry Muffins

After reading the synopsis of this book – a girl makes a deal with the devil to live forever but she will never be remembered – I assumed it would be like Achilles’ choice between having a short life and being remembered forever or living a long life and eventually being forgotten. But no, Addie is forgotten the moment she is out of someone’s eyesight. Moment to moment she is forgotten, unable to form any lasting connections. I really enjoyed learning the rules and nuances of the curse and how Addie was able carve out a life based on its restrictions and how and why things change when she meets Henry Strauss.

I decided to make a batch of blueberry muffins based on one of Addie’s typical days of breakfast in the park soaking up the sun while strangers pass her by and quickly forget they even saw her.

Small Batch Blueberry Muffins

Ingredients

  • 1 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon kosher salt
  • ¼ cup whole milk, at room temperature
  • ¼ teaspoon pure vanilla extract
  • ½ cup granulated sugar
  • 4 Tablespoons unsalted butter, at room temperature
  • 1 large egg, at room temperature
  • 1 ¼ cups fresh blueberries, at room temperature

Directions

In a medium bowl, whisk together the flour, baking powder, and salt. In a small liquid measuring cup, whisk together the milk and the vanilla.

In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar and butter. Beat on medium-high until light, fluffy, and doubled in volume, 2 to 3 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary. Reduce the mixer to low and add the egg.

With the mixer still on low, add the dry ingredients in three equal parts, alternating with the wet ingredients in two parts. Beat until just combined, then scrape down the bottom and sides of the bowl once more, then beat on low for an additional 30 seconds. Take half of the blueberries and crush them with your hands so they are juicy; add to the batter and increase the mixer speed to high for 5 to 10 seconds to encourage the berries to release their juices even more. Immediately reduce the mixer to low and add the rest of the berries, mixing until incorporated evenly throughout the batter, another 30 seconds.

Rest the muffin batter. Cover the bowl with plastic wrap and let the batter rest at room temperature for 1 hour.

Prep your oven and pans. While the batter rests, position a rack in the center of the oven and preheat the oven to 400°F. Prepare a muffin tin by spraying the inside and border of 4 cavities in the muffin tin generously with cooking spray. If you’re using a standard muffin tin, position the pan so that its short side faces you and prep the center cavity of the top row, the outer two cavities of the second row, and the center cavity of the third row.

Use a cookie dough scoop to fill each sprayed cavity with 6 tablespoons of the batter. Sprinkle the top of each cavity, aiming for the batter and avoiding the pan, with 1 teaspoon of granulated sugar each. Pour warm water into the outer cavities of the muffin tin’s final row, filling them at least ⅔ of the way

Bake the muffins. Bake for 22 to 24 minutes, or until the muffins are domed and golden brown around the edges. A skewer inserted into the center of a muffin should come out with a few crumbs attached. Cool the muffins in their muffin tin on a wire rack for 15 minutes, then use an offset spatula to run underneath the edges of the blueberry muffin tops to prevent them from sticking in the pan. Continue to cool the muffins in the tin until they reach room temperature before removing them from the pan to avoid breakage.

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