Blueberry Muffin Recipe
I bought what I thought was a comprehensive book on muffins recently and there isn't a blueberry muffin recipe in it!
Does anyone have a quick, tasty blueberry muffin recipe they use with great success they could share? There's a foot of snow outside my apartment and the winds off the Hudson River (NYC) are at 40 mph. Want to make some muffins! I'm stuck inside.
Any recipes would be greatly appreciated. The Big Apple is frozen stiff!
Here's my fave:
1 cup flour
1 cup cornmeal
1/2 cup (packed) brown sugar (or less to taste)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup buttermilk or sour milk (1/2 cup lukewarm milk mixed with 1/2 TB vinegar, let stand 5 min)
1/2 cup orange juice
4 tablespoons melted butter
1 cup berries
Mix dry ingredients in a big bowl. Beat wet ingredients together, pour into dry and mix gently. Add berries and mix. Drop batter into greased muffin tin. Bake 15-20 minutes at 375 degrees. Makes 10-12 muffins.
Here's one from Cooks that I've tweaked and made simpler.
Makes 12 muffins
2 cups (10 ounces) unbleached all-purpose flour
1 teaspoon baking powder
2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 cup (7 ounces) sugar
4 tablespoons unsalted butter melted
11/4 cups (10 ounces) sour cream
11/2 cups frozen blueberries, Wymans From Stop & Shop are Very good.
1. Adjust oven rack to middle position. Preheat oven to 350F. Spray muffin tin with cooking spray.
2-Whisk egg add sugar to the ribbon stage. Add melted butter in 2 or 3 steps. Add sour cream.
3. Add berries to dry ingredients, toss. Add wet mixture and fold in. Do not OVER-MIX!.
4. Use ice cream scoop to drop batter into muffin tin. Bake until light golden brown 25 to 30 minutes. Cool 5 minutes then extract.
Let us know how it turns out.
Frank southern CT
I was going to recommend this same recipe too....
The key to nice, moist blueberry muffins: sour cream!
I might add that you want to keep the blueberries in the freezer as long as you can before you throw it into the batter; otherwise, when you mix everything together with half-thawed blueberries, you'll get a grey-looking dough with squished berries. Try not to squash the blueberries while mixing and you'll get a muffin with whole berries and not too many streaks through the batter.