Adapted from Allrecipes.com
- 1 cup all-purpose flour
- 1/2 cup whole wheat pastry flour (or more all-purpose)
- 1/2 cup sugar (these are less sweet than typical muffins – add 1/4 cup more to make them more typical)
- 1/2 teaspoon kosher salt
- 2 teaspoons baking powder
- 1/3 cup any type of oil
- 1 egg
- 1/3 cup milk
- 1 cup fresh blueberries
Optional Crumb Topping–
1/2 cup sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1.5 teaspoons cinnamon
- Preheat oven to 400 and grease muffin tins or line with muffin liners.
- In a small bowl combine flour, sugar, salt and baking powder.
- In another bowl make the topping: Mix all the ingredients together and use a fork to smash and incorporate the butter or use your fingers to smash it all together.
- In a measuring cup for wet ingredients — First add the oil and then add the egg. Next, add only enough milk to fill the cup, (approximately 1/3 cup milk – the idea is to add only one cup of liquid to the dry ingredients. Mix until just combined.
- Fold in the blueberries. Pour into the muffin tins all the way to the top and sprinkle with the topping:
- Bake for 20 minutes and check. Cook an additional 5 minutes or until a toothpick inserted into the center comes out clean.
The following are untested recipes I want to try:
- 1/2 cup butter
- 2 cups flour (unsifted, blend of bread and pastry)
- 1 cup sugar
- 2 eggs
- 2 teaspoons baking powder
- 1/2 cup milk
- 1/2 teaspoon salt
- 2 1/2 cups blueberries, mixed with some flour
- 2 teaspoons sugar (for tops)
- 1 teaspoon vanilla
- Pre-heat oven to 375-F. Prepare muffin tin.
- On low speed, cream butter with sugar until fluffy. Add eggs one at a time and mix until blended. Sift dry ingredients; add to eggs-and-butter mixture, alternating with milk. Mash 1/2 cup of berries and stir into mixture by hand. Add the rest of the berries whole and stir by hand. Grease muffin tins well with butter; grease the top surface of the pans as well. Pile mixture high in each muffin cup, and sprinkle the sugar over tops.
- Bake at 375 degrees for 30 minutes.
- 3 and 1/2 cups sifted all-purpose flour
- 2 tablespoons baking powder
- 3/4 cup sugar plus more for topping
- 1/4 tsp salt
- 5 eggs, lightly beaten
- 1/2 cup whole milk
- 10 Tbsp butter, melted and cooled slightly
- 4 or 5 cups fresh blueberries
- Heat oven to 425F.
- In a large bowl, whisk together the flour, leavening, sugar, and sea salt. Set aside.
- In another bowl, whisk together the eggs, milk, melted and cooled butter and either of the optional ingredients (the vanilla or the lemon zest).
- Pour the wet ingredients into the center of the dry ingredients and then plop in all but a handful of the blueberries.
- Fold all together as evenly as you can. Work quickly and be thorough, but also be gentle. No stirring–just folding. It’s a tall order, but you can do it. The batter will be very thick and scoopable, not pourable.
- Scoop batter by 1/2 cups into 12 jumbo muffin cups lined with parchment muffin tin liners
- Press a few blueberries into the top of each muffin and then sprinkle with 1/2 teaspoon of coarse sugar.
- Turn oven down to 400F, and bake until golden brown with an internal temperature of about 195F-200F, about 25 minutes. If the muffins get too brown before the insides are done, cover with foil.
- Cool in tins for 5 minutes and then remove to racks. Serve warm with a pat of butter.