Blueberry Muffins

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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

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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

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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.

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

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Stir to mix.

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

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

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

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

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Divide the batter among them.

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

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

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

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7 thoughts on “Blueberry Muffins

  1. Pingback: Scallops with Capers, Anchovies, Lemon, and Wine (Cape Sante in Padella) | Stefan's Gourmet Blog

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