The next installment in my series of muffins is blueberry. They turned out great, even though “to die for” (as they are called in the recipe I used) may be slightly exaggerated. Perhaps that’s because I left out the streusel. I also replaced the milk with buttermilk as per the comments. The method is very simple: mix dry ingredients, mix wet ingredients, combine, fold in blueberries, and bake. The recipe asks for fresh blueberries — I used frozen and that turned out fine. I think you’d better use good frozen blueberries rather than sour fresh blueberries if no good blueberries are available.

Ingredients

Makes 8 large or 12 small muffins

240 grams (1 1/2 cups) pastry flour or all-purpose flour

150 grams (3/4 cup) sugar

1/2 tsp salt

2 tsp baking powder

80 ml (1/3 cup) vegetable oil

1 egg

about 80 ml (1/3 cup) buttermilk

150 grams (1 cup) fresh or frozen blueberries

Preparation

Preheat the oven to 205C/400F.

Combine 240 grams flour, 150 grams sugar, 1/2 tsp salt, and 2 tsp baking powder in a bowl and whisk to mix.

Measure 80 ml (1/3 cup) oil and add the egg. Fill up with milk to 240 ml (1 cup).

Stir to mix.

Add the egg mixture to the flour mixture and mix with a rubber spatula until just mixed. Do not over mix.

Add fresh or frozen blueberries (do not defrost frozen blueberries).

Gently fold them in. You don’t want your batter to become completely purple, but a bit of purple is unavoidable.

Line a muffin pan with 8 or 12 paper liners, depending on the desired size.

Divide the batter among them.

Bake for 20 to 25 minutes at 205C/400F until a toothpick inserted in the center comes out clean.

Remove the muffins out of the pan as soon as possible; a spoon is helpful for this.

Allow to cool to room temperature. Store in an airtight container.