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.
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
about 80 ml (1/3 cup) buttermilk
150 grams (1 cup) fresh or frozen blueberries
Combine 240 grams flour, 150 grams sugar, 1/2 tsp salt, and 2 tsp baking powder in a bowl and whisk to mix.