Breakfast
Blueberry-Bacon Mini Muffins
La Crema Tasting Room
235 Healdsburg Ave
Healdsburg, CA 95448
lacrema.com
- RECIPE YEAR: 2017
- RECIPE BY: Jeffrey Vakassian
- YIELD: Serves 20
- PAIRS WELL WITH: La Crema Russian River Valley Pinot Noir
This is a fun way to match a breakfast classic with our Russian River Valley Pinot Noir. What's more fun than breakfast for dinner? Bake these Blueberry-Bacon Mini Muffins 35 minutes before serving along with your evening "Brinner." (Who doesn't love to have breakfast for dinner?) Serve with a mushroom, goat cheese and spinach frittata plus a glass of La Crema Russian River Valley Pinot Noir.
Ingredients:
- 6 tablespoons unsalted butter, plus more for greasing
- 1/3 cup milk
- 1 egg
- 1 egg yolk
- 3/4 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 1/2 cups fresh blueberries
- 1 1/2 cups diced cooked bacon
Directions:
Position a rack in the upper third of the oven and preheat to 375°F. Generously butter a 24-cup mini muffin pan. In a small saucepan over medium-low heat, melt the butter. Remove from the heat. Whisk in the milk, then whisk in the whole egg, egg yolk and vanilla until well combined. In a bowl, sift together the flour, sugar, baking powder and salt. Add the milk mixture and stir until just combined. Gently but thoroughly fold in the blueberries and bacon. Divide the batter evenly among the prepared mini muffin cups, leaving 1/2 inch of space between the top of the batter and the top edge of the muffin pan. You should have enough batter to fill 20 to 24 mini muffin cups. Bake until the edges are golden and crisp and a toothpick or wooden skewer inserted diagonally into the center of a muffin comes out clean, 18 to 20 minutes. Transfer the pan to a wire rack and let cool for 15 minutes, then run a knife around the edge of each muffin and carefully remove from the pan. Serve warm or at room temperature with La Crema Russian River Valley Pinot Noir.
