Monday, July 4, 2016

Classic blueberry muffins

Anyone else wonder exactly what a muffin is, and why it's not considered a cupcake?

I mean some muffins are hearty, full of wheat or oats. So we tell ourselves that we're eating a healthy breakfast, when in fact it's basically a slightly-healthy dessert in a paper cup. But other muffins are super light, with sugar and fruit and leavened for a fluffy texture. So why are we fooling ourselves and calling them muffins??

Semantics aside, this recipe is the fluffy sweet blueberry muffins of your dreams.

It's light and airy, filled with fresh blueberries and topped with a touch of sugar for some extra crunch.

A breakfast cupcake, if you will.

Buen provecho,

Fluffy blueberry muffins, from Yammies Noshery

Makes 10 muffins (you can also go 8 for big muffins or 12 for smaller ones)

1 large egg
1/2 cup vegetable oil
1/3 cup milk
1 teaspoon vanilla
1 1/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sour cream or greek yogurt
1 cup blueberries
~ 1 TBSP sugar, optional (I used turbinado [sugar in the raw], though regular sugar works)

  1. Preheat oven to 375ºF.  Place 10 muffin liners in a regular-sized muffin pan and set aside. 
  2. Combine the sugar, egg, oil, milk, and vanilla in a large bowl and stir until well combined. In another bowl whisk the flour, baking powder and salt together. Add the dry ingredients to the wet and stir until no longer lumpy. Do not overmix.
  3. Stir in the sour cream just until well distributed. Fold in about half of the blueberries. 
  4. Evenly distribute the batter in the muffin tin. Sprinkle the tops of the muffins with the remaining blueberries and sugar. 
  5. Bake muffins for about 20-25 minutes, or until they spring back to the touch and a toothpick comes out clean.


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