Ingredients:
1 1/4 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 medium eggs
4 tablespoons vegetable oil
3/4 cup milk
1 cup frozen or fresh blueberries
12 paper cups
12-muffin pan
Preheat oven to 375 degrees F.
In medium bowl, whisk eggs with
wire whisk until blended.
Add oil.
Add milk.
Whisk until well-blended and
smooth.
Put flour into large bowl. Add
sugar.
Add baking powder.
Add salt.
Mix with spoon to blend all
ingredients well.
Pour egg mixture into bowl with
flour mixture.
Mix with spoon just until flour is
moistened, not until smooth. Do
not over mix!
Fold in blueberries. Do not over
mix!
Line muffin pan with paper cups.
Spoon batter into cups, filling
cup by 3/4, leaving room for
muffins to rise.
Bake in preheated oven at 375
degrees F for 20 to 25 minutes,
or until tops spring back when
touched lightly. Let cool in pan
for 5 minutes before unmolding.
1 1/4 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 medium eggs
4 tablespoons vegetable oil
3/4 cup milk
1 cup frozen or fresh blueberries
12 paper cups
12-muffin pan
Preheat oven to 375 degrees F.
In medium bowl, whisk eggs with
wire whisk until blended.
Add oil.
Add milk.
Whisk until well-blended and
smooth.
Put flour into large bowl. Add
sugar.
Add baking powder.
Add salt.
Mix with spoon to blend all
ingredients well.
Pour egg mixture into bowl with
flour mixture.
Mix with spoon just until flour is
moistened, not until smooth. Do
not over mix!
Fold in blueberries. Do not over
mix!
Line muffin pan with paper cups.
Spoon batter into cups, filling
cup by 3/4, leaving room for
muffins to rise.
Bake in preheated oven at 375
degrees F for 20 to 25 minutes,
or until tops spring back when
touched lightly. Let cool in pan
for 5 minutes before unmolding.
Blueberry Muffins
Your search for the perfect blueberry muffin may
end here. The secret to great texture is in not
overmixing the batter. The less you mix, the better
the muffins are.
end here. The secret to great texture is in not
overmixing the batter. The less you mix, the better
the muffins are.
Adapted from
The Ultimate Muffin Book: More Than 600 Recipes for Sweet and Savory Muffins
The Ultimate Muffin Book: More Than 600 Recipes for Sweet and Savory Muffins
