Blueberry Muffins:Recipe


My latest warehouse detect was an enormous packet of blueberries imported from Canada. Looking at the packet I saw the give-and-take “bleuets”. Apparently inward French speaking Canada blueberries are called bleuets. Isn’t that a sugariness word? Much to a greater extent than charming than “myrtille”, which is what I learned inward French class. Though truthfully I similar the give-and-take huckleberry too. It’s hence real accurate. But bleuets form of hints at how cute they are.

Frozen blueberries are fine, but fresh ones are actually special. They are such sugariness footling gems to bake with. When I wrote well-nigh blueberries concluding Summer, I suggested adding blueberries to pancakes too muffins. But I didn’t accept whatsoever specific recipes for you. Well I exercise now! My huckleberry muffin recipe is adapted from the 1 inward The King Arthur Flour Baker’s Companion The All-Purpose Baking Cookbook. While I highly recommend the cookbook, the King Arthur Flour website has TONS of recipes too. Those King Arthur people know what they’re doing when it comes to baking.

My ideal muffin is non equally good greasy, equally good sweet, or equally good big. It’s low-cal amongst a tender crumb, too a footling tang to it. After having tried many dissimilar times to bake perfect muffins, my favorite recipe is 1 that happened yesteryear accident. I wanted to brand huckleberry muffins but realized I didn’t accept plenty blueberries. So I added or hence dried cherries too they turned out great. I tried the recipe over again amongst dried cranberries too that worked good too.

I similar making smaller batches of muffins. My recipe is for only half-dozen muffins which is only the correct sum if yous inquire me. You could easily double the recipe if yous desire to. It’s non a super good for yous recipe, but acquire ahead too indulge later all, blueberries are total of antioxidants, fiber too vitamin C. That’s gotta count for something.

Blueberry Muffins
makes half-dozen muffins

Ingredients

1/4 loving cup butter
1/2 loving cup sugar
1 egg
1 loving cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 loving cup milk
1/2 teaspoon finely grated lemon peel
3/4 loving cup blueberries, either fresh or frozen
1/2 loving cup dried cherries or cranberries
1 teaspoon carbohydrate (preferably turbinado or raw sugar)

Instructions

Preheat oven to 375°F. Line a muffin pan amongst newspaper liners. Cream the butter too carbohydrate inward a nutrient processor or mixer. When thoroughly combined, add together the egg too blend. Add the flour, baking pulverization too tabular array salt too lemon peel, blend too hence gradually add together the milk. Put batter inward a mixing bowl too gently crimp inward the blueberries too dried fruit. Fill muffin tins completely too plough over each muffin amongst a sprinkle of sugar. Bake for 20-30 minutes or until a bamboo skewer comes out clean. Let cool for v minutes hence deed to a rack.

Enjoy!

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