Serving Blueberry Muffins

Serving Blueberry Muffins
Hi, my name is Brandon Sarkis, on behalf of Expert Village. Today, I'm going to take a few minutes to show you how to make blueberry muffins that taste better than the ones out of the box that you get at the grocery store. So it looks like our muffins are done. So, we'll just pull those out of the oven. Look at those. Don't those look fantastic? Turn them towards you a bit, here. You can see they've got a nice, kind of springy to the touch (still a little soft right after these came out), and we have a nice brown on this so, I mean, these look absolutely fantastic. So, what I'm going to do is I'm going to let these cool. I'm going to put them on a rack because if you set them on the cutting board, they won't cool on the very bottom. I'm going to set these on a rack and let them cool for 45 minutes to an hour or so. Then we'll come back to them and see how great they look. So, here we are with our cupcakes. They've cooled down. And, if you're observant, you'll notice that there's one missing. I made six and I have to tell you that one was delicious. I had to eat it before I came back from the break--just to make sure they tasted right. So, what we're going to do now, I'm going to take one and break it apart and show you the insides. I'm going to go with this one. Well, that one's being difficult. We'll grab this one. I'll tell you, as long as you use a paper or something, you'll see that they just come right out. Just like that. There will be some crumbs, but that is completely and totally normal. So, you can see on top here, we have this great textured surface--nice multi-colored, three-dimensional. It really does look fantastic. And you can see a nice brown on the edges. And what happens is, especially since I cooked these in the little cupcake cups here, what that does is it seals in the moisture. So, the bottom down here is still very, very soft, very, very spongy. While the top, up here, (I'll take my knife here and show you) is still, it has this nice hard texture to it. So, it's a nice change. You get the hard crust on the outside. Then as you slice through it, you get this wonderful soft inside with all these blueberries mixed in. The blueberries are still nice and whole. You see the texture on it. There's not a great deal of tunneling to speak of. You've got some nice blueberry pockets all breaking in through here. And the good thing is, if you wanted, you could actually cut these tops off and serve muffin tops. And then take the bottoms and serve muffin bottoms or muffin bites, if you wanted. But, or you could eat the whole thing just like this which is what I'm going to do. So, anyway, hope you've enjoyed making your blueberry muffins as much as I have enjoyed making them and will enjoy eating them.