Recipe by Local Roots recipe contributor, Emily Hanhan, @nomnivorous
Cilantro berries are absolutely NOT necessary for this recipe but it's a nice bit of kismet that we received cilantro berries and blueberries the same week of the CSA. Stella Parks talks about sympathetic spices and typically pairs coriander in blueberry recipes. So swap out as you need.
Speaking of, this recipe is basically Stella Parks classic blueberry muffin recipe. I've tweaked it and made it in a mini muffin format.
2 cups + 2 tablespoons (9 ounces) all-purpose flour*
1/2 cup + 1 tablespoon (4 ounces) granulated sugar
1.5 teaspoons baking powder
1/2 teaspoon kosher salt
Scant 1/4 teaspoon baking soda
About a tablespoon coriander/cilantro berries OR a heaping 1/8 teaspoon ground coriander**
1 stick + 1 tablespoon (4.5 ounces) butter, cold, cut into 1/2-inch cubes
6 tablespoons (3 ounces) milk, cold (any percentage works)
1 large egg, cold
1 egg yolk, cold
1.5 teaspoons vanilla extract (optional)
9 ounces fresh blueberries (1 dry pint)
* This recipe can be made with a blend of whole wheat and all-purpose flour if you want. You just don't want to use more than 75% whole wheat flour & 25% all-purpose flour.
** For the coriander berries in this recipe, this measurement is a huge guesstimate. I probably used about 50 small berries in total. You could use a little more or less depending on how adventurous you are.
***If you are making larger muffins, I recommend following Stella's guidance on composing blueberry muffins.
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