Souplantation Copycat Wild Maine Blueberry Muffins Version II
This is my version of a cafeteria style, heavy and moist, shiny topped, heat-lamp safe muffin. I measured everything by weight and the volume amounts are estimates, so please use a scale for best results!
Servings 12 muffins
Cost 5
Ingredients
- 1 ½ cups frozen blueberries, thawed and drained plus a heaping teaspoon of flour
Dry Ingredients -- Use Weights When given
- 1 ⅔ cups all-purpose flour (210 grams)
- ⅓ cup whole wheat flour (45 grams)
- 2 ¾ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt (Morton Kosher)
Wet Ingredients -- Use Weights When Given
- 1 large egg, room temperature
- ¾ cup plus 1 tablespoon granulated sugar (165 grams)
- ½ cup plus 1 tablespoon oil (120 grams)
- 1 cup buttermilk (240 grams)
- 1 teaspoon vanilla extract
- 1 teaspoon blueberry extract if desired, but not necessary
Instructions
- Make sure the rack is in the upper third of the oven and preheat oven to 425F. Grease the top of a muffin pan and line 12 cups with paper liners.
- Thaw and drain the berries. Lay a sheet of paper towel in a large bowl and add the drained berries. You will toss them with flour before adding to the batter, so keep a heaping teaspoon of flour nearby.
- In a large mixing bowl, whisk together the flours, baking powder, baking soda and salt.
- In another mixing bowl, whisk together the egg and sugar until smooth. Gradually whisk in the oil. until smooth and shiny. Add the extracts and buttermilk. Stir until smooth.
- Add the dry mixture to the buttermilk mixture and stir with a heavy duty scraper to make a smooth, thick, almost pancake-like batter.
- Toss the blueberries with the extra teaspoon of flour, then gently fold into the batter. Let the batter sit for 15 minutes at room temperature.
- The batter will have become lighter and airer at this point. Carefully spoon or scoop it into the lined muffin cups dividing batter evenly between them. The batter should come up almost to the top.
- Bake at 425 degrees F for about 6 minutes. then reduce heat to 325 and bake for another 15-18 minutes or until edges are brown and muffins appear set. The tops should look smooth and shiny and may have a big crack.
Notes
Egg Free Version
- Omit the egg.
- Add 2 tablespoons of milk powder in with the dry ingredients.
- Add 2 tablespoons melted butter in with (in addition to) the oil.
- Increase sugar by 1 tablespoon (180 grams total).
- Add 1 tablespoon of golden syrup or honey in with the sugar.
- Add 2 tablespoons heavy cream or yogurt in with the buttermilk.