Sunday, May 17, 2009

Blueberry Muffin Recipe from Scratch

We all had a serious taste for blueberries this weekend as they were featured produce on sale at the local store. We are all burned out on pancakes so I opted not to make blueberry pancakes. I did find in the recipe files a great blueberry muffin recipe from scratch. By "Scratch" I mean there is all of the original muffin ingredients such as unbleached flour, butter, egg, sugar, and of course the fruit. I wanted to get back to real cooking by avoiding complete muffin mixes or hydrogenated oils. The oily mixes at the store usually produce a moister muffin, but at the expense of producing a muffin replica. These mixes also run the risk of containing trans fats which I am trying to avoid or minimize. I urge the blog visitor to try out this recipe. One alternation I would consider is using slightly more sugar or more berries as the tasty muffins could use a hint more sweetness. The recipe yields twelve muffins and watch your baking time carefully as my old electric oven did the trick in as little as twenty minutes.

Blueberry Muffins
1/4 cup butter, softened
1/2 cup sugar
1 egg
3/4 cup milk
1/4 teaspoon vanilla
1 3/4 cup flour, plus 1 Tablespoon
2 1/2 teaspoons baking powder
1 cup blueberries

1. Cream butter and sugar until light and fluffy.
2. Beat in egg, then milk and vanila until smooth.
3. In a small bowl, stir together 1 3/4 cup flour, baking powder, and salt.
4. Add to milk mixture.
5. Stire until all dry ingredients are moistened. (Batter will be lumpy).
6. Coat berries with remaining tablespoon of flour.
7. Fold berries into muffin batter.
8. Spoon batter into greased one dozen capacity muffin tin.
9. Bake at 425 F for 25 minutes or until golden brown.

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