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 and cooled
- 1/2 cup high-maltose corn syrup
- 2 large eggs
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1 1/2 cups 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 large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate mixing bowl, whisk together the melted butter, high-maltose corn syrup, eggs, milk, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Gently fold in the blueberries.
6. Divide the batter evenly among the muffin cups.
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 muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Total time: 35-40 minutes
Temperature:
375°F (190°C)
Serving size:
12 muffins
Nutritional information:
Calories: 232
Fat: 9g
Carbohydrates: 35g
Protein: 4g
Sodium: 217mg
Sugar: 19g
Substitutions for ingredients:
- High-maltose corn syrup can be substituted with honey or maple syrup.
- Fresh blueberries can be substituted with frozen blueberries.
Variations:
- Lemon Blueberry Muffins: Add the zest of 1 lemon to the batter and substitute the vanilla extract with lemon extract.
- Streusel Topped Blueberry Muffins: Mix together 1/2 cup all-purpose flour, 1/2 cup granulated sugar, and 1/4 cup unsalted butter to make a streusel topping. Sprinkle the streusel over the muffin batter before baking.
Tips and tricks:
- Do not overmix the batter, as this can result in tough muffins.
- Use a rubber spatula to gently fold in the blueberries to avoid crushing them.
- To prevent the blueberries from sinking to the bottom of the muffins, toss them in a tablespoon of flour 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 warmed through.
Presentation ideas:
Serve the muffins on a platter or in a basket lined with a cloth napkin.
Garnishes:
Dust the muffins with powdered sugar or top them with a dollop of whipped cream.
Pairings:
Serve the muffins with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit or yogurt.
Troubleshooting advice:
- If the muffins are too dry, try adding an extra tablespoon of milk to the batter.
- If the muffins are too wet, try reducing the amount of milk in the recipe.
Food safety advice:
- Make sure to wash the blueberries before using them in the recipe.
- Store the muffins in an airtight container to prevent them from drying out.
Food history:
Muffins originated in England in the 10th century and were originally made with yeast. The modern-day muffin, which is made with baking powder and baking soda, was first introduced in the United States in the 19th century.
Flavor profiles:
The blueberries add a sweet and tart flavor to the muffins, while the high-maltose corn syrup adds a subtle caramel flavor.
Serving suggestions:
Serve the muffins for breakfast or as a snack.
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