Monday, March 2, 2015
They were soft, fluffy and full of blueberries, just sweet enough to count as muffins but delicious enough to feel like a dessert. I made them at my mom's one day to thank my family for being insanely amazing and wonderful. I think muffins are a good trade for support, love and daily doggy daycare!
One word of warning: they turned into rocks by the next morning. These are best eaten the day you bake them. Otherwise they may or may not be given to mice as treats. True story.
from Sally's Baking Addiction
makes 15-16 standard muffins or 30 mini muffins
3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 eggs, room temperature preferred
1 cup granulated sugar
1 cup buttermilk or milk
1/2 canola oil
1 teaspoon vanilla extract
1 1/2 fresh or frozen blueberries
coarse sugar for sprinkling (optional)
1) Preheat oven to 425 degrees. Spray your muffin tin of choice with non-stick spray or line with muffin liners. Set aside.
2) In a large bowl, gently toss together flour, baking powder, salt, and cinnamon. Mix until all dry ingredients are combined - a 20 second toss to disperse everything together. Set aside.
3) In a medium bowl, whisk together eggs and sugar until combined. mix in milk, oil, and vanilla. Mixture will be pale and yellow. Fold wet ingredients into dry ingredients and mix everything together by hand. Avoid over mixing. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be very thick and somewhat lumpy. Fold in the blueberries.
4) Pour batter into prepared muffin tins, filling all the way to the top. Top with a sprinkle of course sugar if preferred. Bake for 5 minutes at 425 degrees, then reduce oven temperature to 375 and continue to bake for 13 - 14 minutes until tops are lightly golden and centers appear set. For mini muffins, bake at 375 the whole time for 11 - 12 minutes. Allow to cool for 10 minutes in pan.