Blueberry Muffins
2 cups sifted all-purpose flour
1/3 cup sugar
3 tsp baking powder
1/2 tsp salt
1 cup milk
1/3 cup unsalted butter, melted and cooled (or vegetable oil)
1 egg, slightly beaten
2 cups fresh blueberries (1 dry pint)
1 Tbs turbinado (raw) sugar
Preheat oven to 400°F.
Spray 8, 4-inch or 12, 3-inch muffin pans with non-stick cooking spray, or line with paper liners.
Sift dry ingredients together in a bowl. Measure milk into a 2-cup measure, add butter/oil and egg and beat with a fork to mix well.
Make a well in the center of the flour mixture. Pour in milk mixture and stir quickly with a fork just until the dry ingredients are moist. Do not beat until smooth or overwork the batter, it will be lumpy.
With a spatula, gently fold in the blueberries, being careful not to break them as much as possible.
Fill each muffin tin with equal portions of batter. (Use a #16 ice cream scoop or a 1/4 cup measuring scoop for 3-inch muffin pans, use a #10 ice cream scoop for 4-inch muffin pans.) Sprinkle tops of muffins with turbinado sugar.
Bake 20 – 25 minutes, or until golden and a toothpick in the center comes out clean of dough. (You'll probably pierce a blueberry, so a blueberry-covered toothpick is just fine.) Remove from muffin tin and let cool on a baker's rack. Serve hot or warm.
Notes: You may substitute well-drained canned or frozen blueberries if fresh ones are not available. When using canned berries, reduce berries to 1 1/2 cups as they are wetter than fresh berries. Use frozen berries straight from the bag without thawing for best results.
Even when using fresh blueberries, I like to freeze them on a cookie sheet overnight or until frozen through before folding them into the muffin batter. They retain their shape better and the berries are more defined in the muffin after cooking.
If I have buttermilk in the fridge, I use that instead of regular milk. Just reduce the baking powder to 2 1/2 tsp and add 1/2 tsp of baking soda. Yum!
Another nice addition for a bit of a twist is lemon zest. Add 2 tsp of lemon zest to the dry ingredients and stir well to combine and distribute the zest evenly before adding the wet ingredients.
1/3 cup sugar
3 tsp baking powder
1/2 tsp salt
1 cup milk
1/3 cup unsalted butter, melted and cooled (or vegetable oil)
1 egg, slightly beaten
2 cups fresh blueberries (1 dry pint)
1 Tbs turbinado (raw) sugar
Preheat oven to 400°F.
Spray 8, 4-inch or 12, 3-inch muffin pans with non-stick cooking spray, or line with paper liners.
Sift dry ingredients together in a bowl. Measure milk into a 2-cup measure, add butter/oil and egg and beat with a fork to mix well.
Make a well in the center of the flour mixture. Pour in milk mixture and stir quickly with a fork just until the dry ingredients are moist. Do not beat until smooth or overwork the batter, it will be lumpy.
With a spatula, gently fold in the blueberries, being careful not to break them as much as possible.
Fill each muffin tin with equal portions of batter. (Use a #16 ice cream scoop or a 1/4 cup measuring scoop for 3-inch muffin pans, use a #10 ice cream scoop for 4-inch muffin pans.) Sprinkle tops of muffins with turbinado sugar.
Bake 20 – 25 minutes, or until golden and a toothpick in the center comes out clean of dough. (You'll probably pierce a blueberry, so a blueberry-covered toothpick is just fine.) Remove from muffin tin and let cool on a baker's rack. Serve hot or warm.
Notes: You may substitute well-drained canned or frozen blueberries if fresh ones are not available. When using canned berries, reduce berries to 1 1/2 cups as they are wetter than fresh berries. Use frozen berries straight from the bag without thawing for best results.
Even when using fresh blueberries, I like to freeze them on a cookie sheet overnight or until frozen through before folding them into the muffin batter. They retain their shape better and the berries are more defined in the muffin after cooking.
If I have buttermilk in the fridge, I use that instead of regular milk. Just reduce the baking powder to 2 1/2 tsp and add 1/2 tsp of baking soda. Yum!
Another nice addition for a bit of a twist is lemon zest. Add 2 tsp of lemon zest to the dry ingredients and stir well to combine and distribute the zest evenly before adding the wet ingredients.
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