Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Special equipment needed:
- Muffin tin
- Muffin liners
- Mixing bowls
- Whisk
- Rubber spatula
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). Line a muffin tin with muffin liners.
2. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another mixing bowl, whisk together the melted butter, milk, eggs, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Gently fold in the blueberries.
6. Scoop the batter into the muffin liners, filling each about 3/4 full.
7. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F (190°C)
Serving size:
12 muffins
Nutritional information:
Per serving:
Calories: 207
Fat: 9g
Carbohydrates: 28g
Protein: 4g
Sodium: 217mg
Sugar: 11g
Substitutions for ingredients:
- Whole wheat flour can be substituted for all-purpose flour.
- Brown sugar can be substituted for granulated sugar.
- Buttermilk can be substituted for milk.
- Frozen blueberries can be substituted for fresh blueberries.
Variations:
- Lemon Blueberry Muffins: Add 1 tablespoon of lemon zest to the batter.
- Streusel Topped Blueberry Muffins: Mix together 1/4 cup of brown sugar, 1/4 cup of all-purpose flour, and 2 tablespoons of melted butter. Sprinkle the mixture on top of the muffin batter before baking.
- Gluten-Free Blueberry Muffins: Use gluten-free all-purpose flour instead of regular flour.
Tips and tricks:
- Do not overmix the batter or the muffins will be tough.
- Use a cookie scoop to evenly distribute the batter into the muffin liners.
- If using frozen blueberries, do not thaw them before adding them to the batter.
Storage instructions:
Store the muffins in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave the muffins for 10-15 seconds or until warm.
Presentation ideas:
Serve the muffins on a platter with fresh blueberries and a dusting of powdered sugar.
Garnishes:
Fresh blueberries and powdered sugar.
Pairings:
Coffee or tea.
Suggested side dishes:
Fresh fruit salad or yogurt.
Troubleshooting advice:
- If the muffins are too dry, try adding a tablespoon of milk to the batter.
- If the muffins are too wet, try adding a tablespoon of flour to the batter.
Food safety advice:
Make sure to wash the blueberries before using them in the recipe.
Food history:
Muffins originated in England in the 18th century and were traditionally made with yeast. The modern-day muffin, which is made with baking powder instead of yeast, was popularized in the United States in the 19th century.
Flavor profiles:
The Blueberry Muffin Opus Lactarium is sweet and tangy with bursts of juicy blueberries.
Serving suggestions:
Serve the muffins warm with a pat of butter or cream cheese.
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