Monday, April 23, 2012

Blueberry Muffins


My mommy bought me blueberries.  Who doesn't love blueberry muffins in the morning, especially when it is made in a large muffin tin!  I came across this recipe from a book I have recently purchased.  It's a lovely book, hope you'll enjoy too!  Nothing beats classic recipes, it's the backbone in all desserts!!! (:






Blueberry Muffins
By:  Cheryl & Griffith Day; Forwarded by:  Paula Deen

Ingredients:
2 Cups                    All Purpose Flour
1 Cup                      Granulated Sugar
1 Tbsp                    Baking Powder
1/2 tsp                   Fine Sea Salt
1/4 tsp                   Ground Cardamom
1/4 Cup                  Canola Oil
4 Tbsp                    Unsalted Butter, melted
1/2 tsp                   Pure Vanilla Extract
2 Large                   Eggs
3/4 Cup                  Whole Milk
1 Cup                      Fresh or Frozen Blueberries
1/4 Cup                  Coarse Sanding Sugar

Procedure:
1.  Position rack in the lower third of the oven and preheat the oven to 350°F.  Lightly spray 12 large muffin cups with vegetable oil spray or line them with paper muffin cups.

2.  In a large mixing bowl, whisk together flour, sugar, baking powder, salt, and cardamom, until combined.

3.  In a separate bowl, whisk together the oil, butter, vanilla, eggs, and milk.  Make a well in the center of the dry ingredients, pour in the liquid ingredients, and mix until combined (do not overmix).  Gently fold in the blueberries, using a few strokes as possible.  (I usually like to coat my blueberries with flour beforehand so they do not sink all at the bottom of the batter).

4.  Scoop the batter into the muffin cups, filling them 2/3 full.  Sprinkle the tops with sanding sugar.

5.  Bake for 25-30 minutes, until the muffins are golden brown.    The tops should be firm to the touch and toothpick insert should come out clean.  Remove from the oven and let cool for 10 minutes.

6.  The muffins can be stored in an airtight container for up to 2 days.




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