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Blueberry Muffins

Welcome back!

Today, we have a recipe for a very classic breakfast food: blueberry muffins! We eat these a lot but we usually use store-bought mix, which is good but not as fresh. And while this might be a recipe for blueberry muffins, you can make other kinds of muffins, like chocolate chip (though you might not want to add the lemon), cranberries, rum raisins, or whatever! Feel free to experiment; you could even add some toppings like streusel or powdered sugar. 

Blueberry Muffins


Makes 12 muffins

Ingredients:

  • One stick of butter
  • 1/2 cup sugar
  • 2 eggs
  • 2 cups cake flour
  • 2 teaspoons baking powder
  • 1/2 cup milk
  • 2 cups fresh blueberries
  • 1 more tablespoon flour
  • 2-3 tablespoons lemon juice
  • Zest from one lemon

Directions:

  1. Soften the butter a little and then add the sugar. Mix this until it becomes creamy, but not too much!
  2. Add a little bit of the egg in at a time and mix it. Doing it slowly helps everything incorporate better.
  3. Sift the flour and baking powder.
  4. At this point, alternate adding some milk, then some flour/baking powder, repeating until you used all of it (except for the 1 tablespoon of flour later).
  5. Add the lemon juice and zest and mix it, but don't over-mix!
  6. Take the blueberries and pat them down with a paper towel. Be careful as to not break any, as that will cause the batter to turn purplish. 
  7. Put the 1 tablespoon of flour into the blueberries and mix it up a little. This will allow the blueberries to not sink while baking.
  8. Add the blueberries, and at this point, use a spatula to fold them into the batter.
  9. Split the batter into the muffin tin.
  10. Bake at 375° for 25-30 minutes.
We added a little something extra in this recipe: the lemon juice and zest. If you don't want to have this little bit of sourness in the muffins, you can just take that out, it won't really affect the procedure or proportions. This recipe is also a little light on sugar, so if you want to satisfy your sweet tooth, you can add some more sugar. You can also try it with frozen blueberries, whether it is store bought or blueberries that you put in the freezer yourself, but be a little more careful as these tend to have some condensation around the berries and that can make the flour part difficult.

-Chefpo
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