Here’s a Blueberry muffins recipe from the cookbook I recently wrote a review for, Baking Basics and Beyond: Learn These Simple Techniques and Bake Like a Pro. Don’t forget, you’ll want to order this cookbook asap. It’s outstanding!
Everyday Blueberry Muffins
What’s your favorite fruit muffin? After you prepare this basic blueberry muffin recipe, try substituting chopped apples or chopped strawberries for the blueberries. The muffin remains the same – only the fruit changes. For blueberry muffins, I use butter as the fat for the flavor.
Makes 12 Muffins
2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup milk
1/3 cup butter, melted
1 teaspoon vanilla
1 egg, beaten
1 cup fresh blueberries
Heat oven to 400 degrees F with oven rack in the middle. Spray 12 cups of a standard muffin pan with nonstick cooking spray.
Mix flour, sugar, baking powder, cinnamon, and salt in a large bowl. Make a well in center of the flour by pushing ingredients out toward sides of bowl.
Combine milk, melted butter, vanilla, and egg in a medium bowl with a wire whisk. Pour milk mixture into flour mixture, and stir only until flour is moistened even though the batter is not smooth. Scrape down sides of bowl.
Fold in blueberries, being careful not to break them or the batter will become blue.
Divide batter into sprayed muffin cups, using a scant 1/4 cup of batter in each cup. Cups are usually filed about 3/4 full.
Bake 15 to 20 minutes or until golden brown and a toothpick inserted in center of a couple of muffins comes out dry. Cool slightly and remove from pan.
Run a small metal spatula around edge of each muffin to loosen them and lift gently from the pan. Serve muffins warm with butter or jam and wait for the compliments!
Baker’s Note: The muffin cups should all have about the same amount of batter so that they bake evenly. You can transfer batter to different cups to even them out but minimize such activity or the muffins will be tough.
Secrets to Success: Muffins should be lightly rounded with a pebbly top and moist and tender inside.
If the muffins are left in the muffin cups too long, they will become soggy on the bottom.
The recipe (and tips) above are from Baking Basics and Beyond: Learn These Simple Techniques and Bake Like a Pro.