Tuesday, July 26, 2011

Blueberry Muffin

  1. 8 tablespoons (1 stick) unsalted butter, softened at room temperature
  2. 1 cup plus 2 tablespoons sugar
  3. 2 eggs
  4. 1 teaspoon pure vanilla extract
  5. 2 teaspoons baking powder
  6. 1/4 teaspoon salt
  7. 2 1/2 cups fresh or thawed frozen blueberries
  8. 2 cups flour
  9. 1/2 cup whole, 2 percent fat, or 1 percent fat milk
How to make it :

  1.             Preheat the oven to 375 degrees F. Grease a muffin tin or line the cups with paper liners.
    2.       In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. Add 1 cup of the sugar and mix. Add the eggs, vanilla, baking powder, and salt and mix.
    3.       In a shallow bowl, mash 3/4 cup of the blueberries with the back of a fork. Add to the batter and mix.
    4.       With the mixer running at low speed, add 1/2 of the flour, then 1/2 of the milk, and mix. Repeat with remaining flour and milk.
    5.       Fold in the remaining 1 3/4 cups whole blueberries by hand until well mixed. In a separate small bowl.
    6.        Use an ice-cream-scoop or large spoon to fill the muffin cups 3/4 full. Sprinkle some sugar over the muffins and bake until golden brown and risen, 25 to 30 minutes. Let cool in the pan at least 30 minutes before turning out.

    Tip : Here it is all about measurements. So always stick to strict measurements. If you see your muffins are craking up while baking, you can always cover it up with aluminium foil at the time it has all risen.

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