Blueberry Muffins
By boristhechef
1 Picture
Ingredients
- 2 cups blueberries, rinsed and carefully drained
- 2 cups all purpose flour, sifted
- ½ cup granulated sugar
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 1 cup whole milk
- 1 dash of vanilla extract (½ teaspoon)
- 1 large egg (or 2 medium)
- 1/2 stick butter, melted
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Preheat oven to 400°
Step 2
Sift the flour, baking powder, sugar and salt into a large bowl,
Step 3
Melt butter, and set aside to cool to just above room temp.
Step 4
In a separate bowl, beat the eggs and then add the milk and vanilla,
Step 5
Pour a tiny bit of the melted butter into the egg/vanilla/milk mixture and stir it in. Repeat 34
more times, adding a slightly larger amount of the liquid butter each time until it is all incorporated.
Step 6
*Do not add HOT melted butter to the egg mixture as the heat from the butter would cook the egg, and that's not what you want to do.
Step 7
Add the liquid ingredients to the dry ones and mix no more than ten seconds. The batter should be visibly lumpy. That's OK! It's extremely important not to
over mix the batter, or the resulting muffins will be too hard.
Step 8
Toss blueberries with a little bit of flour to coat, then Gently fold the blueberries into the batter.
Step 9
Then carefully spoon the batter into a greased and floured muffin pan (or you can use paper muffin liners) and bake immediately.
Step 10
Bake 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
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