Fresh or Frozen Blueberry Muffins
Muffins made with fresh of frozen blueberries.
Servings 11 muffins
Cost 5
Equipment
- 1 Muffin Tin
Ingredients
- 2 ½ cups unbleached all-purpose flour 315 grams
- ½ teaspoon baking soda
- 2 ½ teaspoons baking powder
- ⅜ teaspoon salt
- ⅔ cup granulated sugar 130 grams
- ⅔ cup light brown sugar 130 grams
- ⅔ cup vegetable oil (I like using grapeseed oil) Use a scant ⅔ cup of the oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup buttermilk, scant
- 1 cup fresh blueberries (Use more or less to taste) frozen**
Instructions
- Adjust rack to upper third of the oven and preheat oven to 400 degrees F. Line 11 muffin cups with paper liners or spray with baking spray
- Stir flour, baking soda, baking powder and salt together in a bowl and set aside.
- In another mixing bowl, whisk together the granulated sugar, brown sugar, oil, egg, vanilla and buttermilk. Gently stir the flour mixture into the liquid mixture. When halfway mixed, add the frozen blueberries and stir just until blended. The batter will be thick. It reminded me of chocolate chip cookie dough, but runnier.
- Spoon into cups, heaping as much as you can into the center. Bake for 15 minutes at 400, then reduce heat to 350 F and bake until done – about 15 minutes. To check for doneness, stick a toothpick in the center and make sure it comes out clean. Let muffins sit in the pan for about 5 minutes, then carefully remove
Notes
**Freezing the blueberries helps keep them from bleeding into the batter. You don't absolutely have to freeze them, though. Another method is instead of adding the blueberries to the batter, spoon about half of the batter into the muffin pans, spoon blueberries directly into the muffin pans, then top with batter. Again, this is to help bleeding blueberry juice into the muffins. There's also the method of tossing the blueberries in a little flour, but this doesn't always work.
