Blueberry Muffins
In the region where I used to stay, there were no blueberries. No fresh ones at least. So today was the first time baking with fresh, not dried, blueberries, and it makes such a difference. Having little juicy bombs inside a muffin is fantabulous. Also, the muffin recipe itself from Once upon a Chef was really good. It achieves a very tender and moist crumb with a top that looks like a mushroom but it is crisp and crumbly!
Blueberry Muffins (Makes 12 muffins) Ingredients 2 cups all-purpose flour 2 tsp. baking powder 3/4 tsp. salt 115g room-temp. butter 1 cup sugar 2 room-temp. eggs 1 1/2 tsp. vanilla extract 1/2 tsp. freshly squeezed lemon juice 1/2 cup milk 2 cups fresh blueberries Instructions 1. Line a 12-hole muffin pan with white liners. Add lemon juice to milk and let it sit while you make the batter. 2. Sift together flour, baking powder, and salt and give it a thorough whisk. 3. In a large bowl, beat butter with a hand-mixer until creamy. 4. Add sugar in three additions and beat well on high after each. Finished mixture should be very light and fluffy. 5. Add eggs one at a time and beat until softly creamy after each addition. Preheat oven to 375 degrees F. 6. Add vanilla extract and beat on low to incorporate. 7. Alternate the flour and buttermilk, adding flour to egg mixture in three additions and the buttermilk in two. Start and end with flour. Quickly fold with a spatula after each addition. Only fold until incorporated. 8. Pour in blueberries and gently fold a few times. 9. With an ice cream scoop, divide the batter evenly between the holes. With a little spoon, smooth out the surfaces. 10. Bake for 25 minutes just until a toothpick inserted into the center of a muffin comes out clean. 11. Run a plastic knife around the edges of the tops of the muffins, transfer them to plates, and enjoy warm or cooled!
Recipe adapted from Once Upon a Chef: http://www.onceuponachef.com/2014/07/best-ever-blueberry-muffins.html