Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 2 cups fresh or frozen blueberries
Special Equipment Needed:
- Muffin tin
- 12 paper liners
- Mixing bowl
- Whisk
- Wooden spoon
Step-by-Step Instructions:
1. Preheat oven to 375°F. Grease a 12-cup muffin tin or line with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla.
4. Add the dry ingredients to the wet ingredients, alternating with the milk, and stirring just until blended.
5. Gently fold in the blueberries.
6. Spoon the batter into the prepared muffin tin, filling each cup 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. Allow the muffins to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 10 minutes
Cooking Time: 20-25 minutes
Temperature: 375°F
Serving Size: 12 muffins
Nutritional Information (per muffin):
- Calories: 200
- Fat: 8g
- Carbohydrates: 30g
- Protein: 3g
- Fiber: 1g
Substitutions for Ingredients
- Butter: Can be substituted with margarine or coconut oil
- Milk: Can be substituted with almond milk, soy milk, or coconut milk
Variations:
- Add 1/2 cup chopped walnuts or pecans for a crunchy texture
- Add 1/2 cup shredded coconut for a tropical flavor
- Add 1/4 cup cocoa powder for a chocolatey flavor
Tips and Tricks:
- Make sure the butter is softened before creaming with the sugar
- Gently fold in the blueberries to avoid bursting them
- Use an ice cream scoop to measure out the batter into the muffin tin
Storage Instructions:
- Muffins can be stored in an airtight container at room temperature for up to 3 days.
- Muffins can also be frozen for up to 3 months.
Reheating Instructions:
- Place muffins in a preheated 350°F oven for 5-7 minutes, or until heated through.
Presentation Ideas:
- Serve muffins on a platter with a variety of fresh fruits
- Place muffins in a basket lined with a cloth napkin
- Arrange muffins on a cake stand
Garnishes:
- Sprinkle muffins with powdered sugar
- Drizzle with melted chocolate
- Top with a dollop of whipped cream
Pairings:
- Serve with a cup of coffee or tea
- Enjoy with a glass of cold milk
Suggested Side Dishes:
- Fresh fruit salad
- Yogurt parfait
- Smoothie bowl
Troubleshooting Advice:
- If muffins are too dry, add an extra tablespoon of milk to the batter
- If muffins are too dense, add an extra tablespoon of baking powder
Food Safety Advice:
- Make sure all ingredients are at room temperature before baking
- Wash hands before and after handling ingredients
- Store muffins in an airtight container
Food History:
Muffins have been around since the 1700s, when they were served as a quick breakfast or snack. Blueberries were first cultivated in North America in the early 1900s, and have been a popular addition to muffins ever since.
Flavor Profiles:
Blueberry muffins have a sweet, tart flavor with a hint of vanilla. The texture is light and fluffy, with a crunchy top.
Serving Suggestions:
- Serve blueberry muffins for breakfast or brunch
- Enjoy as a snack with a cup of tea
- Pack in a lunchbox for a sweet treat
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