Slightly Sweet Blueberry Muffins2020-09-24
- Yield : 12 small, 6 large
- Servings : 6 to 12
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
This information is per serving.
Calories From Fat50
Serving Size:1 small muffin
It takes about 30 minutes to make a batch of homemade muffins.
Unlike prepared muffins and store bakery muffins, these muffins have less sugar, no artificial colors or flavors, no chemical additives, and no preservatives. You can also use this recipe to make organic muffins.
Sugar is usually the first ingredient for prepared muffins. It adds calories and little else. This recipe has far less sugar allowing you to taste the blueberries. Unfortunately, many fresh blueberries are more bitter than sweet. If that is the case in your area, consider using frozen blueberries. Most fruit is frozen at peak ripeness. Read the Cook’s Tip below about using frozen blueberries.
Like any bread or cake made without chemical preservatives, homemade muffins must be refrigerated and will become stale in a few days.
Like cakes and cookies, muffins can be frozen and enjoyed months later. Place muffins in an airtight freeze proof container and freeze. Thaw overnight in your refrigerator or using your microwave oven. You can also reheat thawed muffins in a 300°F (150°C) oven about 10 to 15 minutes.
When using frozen blueberries. Thaw in the refrigerator, drain the liquid, and rinse. This will prevent the batter from turning blue.
- 1 3/4 cups (220 g) all-purpose or pastry flour
- 1/3 cup (70 g) granulated sugar
- 2 teaspoons (10 ml) baking powder
- 1/4 cup (60 ml) vegetable oil
- 1 large egg
- 3/4 cup (180 ml) whole or reduced fat milk
- 6 oz (170 g) fresh or frozen blueberries
Method of Preparation
Preheat oven to 400°F (205°C). Grease a muffin pan or use papper liners.
In a large bowl use a spoon to combine all dry ingredients. In a small bowl or measuring cup combine milk, oil, and egg.
Rinse blueberries. Dust with a tablespoon (15 ml) of the dry ingredients.
As oven approached preheat temperature stir the wet ingredients and add to dry ingredients. Use a large spoon to combine until no dry ingredients are visible. Do not over mix. Fold in the blueberries and fill muffin cups about two-thirds full.
Bake small muffins 15 to 18 minutes and large muffins 18 to 20 minutes or until browns and a tooth pick or cake tester comes out clean. Do not over bake.
Remove muffin to a wire rack to cool and serve..