I know. Muffins are supposed to be easy, so what is the big deal? Well, mine always sank or weren’t done well and were in general, quite a pain in the arse. So I developed an aversion to making them. (Ahem, I said, “making” not “eating” them!😂 ) But today I was in the supermarket buying shallots for my Guinness steak sauce for tomorrow when I spotted some blueberries on sale. They were so beautiful and I decided to make muffins right then and there. I went home and found this recipe which turned out to be EASY PEASY and the muffins were wonderful. It just has to be shared.
⭐ Note:The recipe says it makes 12 but I had enough batter for only 9 average sized muffins
This recipe is from Inspired Taste
What you need to know. This blueberry muffin recipe will either make 8 large, big-topped muffins, 12 standard muffins or 22 to 24 mini muffins (see note below about baking time for mini muffins). Since most standard muffin tins have 12 muffin cups, if you plan on making the larger muffins, we recommend adding 1 to 2 tablespoons of water to the empty cups. This way the cups with water will heat up at the same rate as the cups with muffin batter, helping the muffins cook evenly.
Equipment you’ll need. You will need a 12-cup muffin pan, paper liners, 1 bowl, a whisk, a measuring jug that holds at least 1 cup, measuring cups and spoons, a fork and a spoon or spatula.
Yield: 8 large, big-topped muffins | 12 standard muffins | 22-24 mini muffins
You Will Need
1 1/2 cups (195 grams) all-purpose flour3/4 cup (150 grams) granulated sugar, plus 1 tablespoon for muffin tops1/2 teaspoon coarse salt2 teaspoons baking powder1/3 cup (80 ml) neutral flavored oil; canola, vegetable and grape seed are great1 large egg1/3 – 1/2 cup (80 ml – 120 ml) milk; dairy and non-dairy both work1 1/2 teaspoons vanilla extract6 to 8 ounces fresh or frozen blueberries;see note below about frozen berries (about 1 cup)
Heat Oven and Prepare Muffin Cups
Heat oven to 400º F. For big-topped muffins, line 8 standard-size muffin cups with paper liners and fill the remaining cups with 1 to 2 tablespoons of water to helps to make sure the muffins bake evenly. For standard-size muffins, line 12 standard-sized muffin cups with paper liners.
Prepare Muffin Batter
Whisk the flour, sugar, baking powder and salt in a large bowl.Add vegetable oil to a measuring jug that holds at least 1 cup. Add the egg then fill the jug to the 1-cup line with milk (this should be 1/3 to a 1/2 cup of milk). Add vanilla and whisk until combined.Add milk mixture to the bowl with flour and sugar then use a fork to combine. Do not over mix. (The muffin batter will be quite thick — see note below for more details). Add blueberries and use a spatula or spoon to gently fold the blueberries into the muffin batter.Divide batter between muffin cups. (If making big-topped muffins, the batter will come to the tops of the paper liners). Sprinkle a little sugar on top of each muffin.
Bake blueberry muffins 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer muffins to a cooling rack and cool.
Notes and Tips
Using Frozen Blueberries: You can make these with fresh or frozen blueberries – if you use frozen, do not thaw the blueberries.
Making Mini Muffins: You should be able to get 22 to 24 mini muffins from this recipe. The baking time will be less — keep an eye on them while they bake and expect them to require 9 to 11 minutes.
To store muffins: Place them in a plastic bag, seal, and store at room temperature for up to 2 to 3 days. To freeze muffins, wrap them tightly in aluminum foil or place them in freezer bags, and freeze for up to 3 months.
Batter Thickness: The batter should be thick and scoopable — not runny and not dry or extra thick like dough. If the batter is too runny, add flour, a tablespoon at a time until correct consistency. If batter is dry or too thick, add milk, a tablespoon at a time until correct consistency.
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