Friday, November 7, 2014

Blueberry Muffins!

I've been baking a long time and have made plenty of mistakes. When I first started baking I thought 1 1/4 cup meant a single 1/4 cup rather than 1 AND 1/4 cup. Those cookies were... fine... Once I mistook the ingredients "an egg" to say "8 eggs." I was also tripling the recipe to make enough for an event and it wasn't until I cracked the 9th shell that I realized how insane it was the I needed 2 dozen eggs. But these blueberry muffins are fool proof. They are scrumptious and simple to make and they have blueberries in them so they're healthy right?




Preheat oven to 385 degrees. In a large bowl mix flour, baking soda, baking powder, salt and nutmeg. Set aside. In another large bowl whisk together sugar, oil, cap-ful of vanilla, egg, and yogurt. Add the dry ingredients and stir to a count of ten.





Add blueberries, reserving 1/2 cup, to mixture and stir 3 times.



Add mixture to well-buttered muffin pans by 1/3 cupful. Sprinkle remaining berries on top and press down lightly. Sprinkle Turbinado (or brown) sugar over top.





Bake 20 to 25 minutes or until toothpick inserted into center of muffin comes out clean.Allow to cool completely before removal.





Serve immediately with butter.



Warm up later in the toaster oven.



Ingredients

  • 3 cups flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • A heavy pinch of salt
  • A dash of nutmeg
  • 1 cup sugar
  • 1 egg
  • 1 generous cup plain, unflavored yogurt (more if you want)
  • 2 cups fresh blueberries
  • A capful vanilla extract
  • Softened butter for greasing muffin tins
  • Turbinado sugar

Directions

  1. Preheat oven to 385 degrees
  2. In a large bowl mix flour, baking soda, baking powder, salt and nutmeg. Set aside.
  3. In another large bowl whisk together sugar, oil, cap-ful of vanilla, egg, and yogurt. 
  4. Add the dry ingredients and stir to a count of ten.
  5. Add blueberries, reserving 1/2 cup, to mixture and stir 3 times.
  6. Add mixture to well-buttered muffin pans by 1/3 cupful.
  7. Sprinkle remaining berries on top and press down lightly.
  8. Sprinkle Turbinado (or brown) sugar over top.
  9. Bake 20 to 25 minutes or until toothpick inserted into center of muffin comes out clean.
  10. Allow to cool completely before removal.

-XOXO-