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
Adapted from: The Back in the Day Bakery Cookbook(Page 19)
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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