Finally! A recipe that's not single serving! I told you I don't only make yummy things for myself - sometimes I make enough for my entire family too. Sometimes.
Last week my grocery store was selling blueberries 3 for $10 so I stocked up. With all those blueberries staring at me from the produce drawer in my refrigerator, I knew I had to whip up a batch of blueberry muffins. And let me just say, that if you use frozen blueberries to make muffins - STOP IT. There is just no comparison to a freshly baked muffin with big, juicy, fresh blueberries. They add so much more yumminess than their frozen counterparts, I promise. Save the frozen fruit for smoothies and splurge on the fresh ones for muffins. Ok?
I, of course, stumbled across a great recipe on Pinterest - it caught my eye because of the little science lesson. Yes, there is science in baking. And Sally at Sally's Baking Addiction gives a great explanation of how to get your muffins nice and tall.
I did, of course, make a few adjustments to this recipe because I didn't have white flour, white sugar or canola oil in my house. My version uses a whole wheat pastry flour, coconut palm sugar and coconut oil. I love them, my family loves them, but I will admit that I wished they had gotten as pretty as Sally's nice white muffins! Either way, the recipe is awesome and you can use the regular ingredients if that's what you have in your cabinet.
Ready?
Blueberry Muffins
Ingredients
3 cups all-purpose flour (I used whole wheat pastry flour)
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
2 eggs, room temperature preferred
1 cup sugar (I used coconut palm sugar)
1 cup milk (skim, 1%, almond, rice, soy are all ok - room temperature preferred)
1/2 cup canola oil (I used coconut oil, melted)
1/2 teaspoon vanilla extract
1 and 1/4 cup fresh or frozen blueberries
course sugar for sprinkling (optional)
Instructions
1. Preheat oven to 425F 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 disburse 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 overmixing. 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 course
sugar, if preferred. Bake at 425F degrees for 5 minutes. Reduce oven temperature to 375 and
continue to bake for 25-26 minutes until tops are lightly golden and centers appear set. Allow
to cool for 10 minutes in pan before enjoying.
5. Muffins taste best fresh the same day. Store muffins at room temperature in an airtight
container for up to 5 days. Muffins freeze well for up to 3 months.
Now, take pretty pictures of your pretty muffins. Have an assistant on hand to help.
What's your favorite kind of muffin?
