Blueberry Muffins

Blueberry Muffins

Hello everyone!  I hope everyone had a great week and to those of you needing something just a little sweet in your life, I’ve got you covered!  This week I’ve got a recipe for delicious blueberry muffins! This recipe can be perfect for on the go breakfast or if you're looking for something a little sweeter- add a little bit of my streusel crumb topping!

Muffins are made from a quick bread batter. A quick bread batter is a rising batter that doesn’t call for yeast. That’s what makes it a “quick” bread. No waiting for the yeast to rise, you use baking powder instead. Baking powder is a chemical leavening agent, that causes a batter to rise when liquid and heat are added. We actually had an interesting experience with these muffins, my team didn’t put baking powder into our muffin batter- it started as an accident but turned out to be a learning experience. As you can see in my pictures, the muffins that lack baking powder, are pale- almost no browning occurred. The next thing to catch your eye is that they didn’t rise. This was expected because we left out the leavening agent, there was no possible way they could. Now for the things you wouldn’t have noticed with your eyes; the texture- the muffins were dense, as opposed to your leavened muffin that is normally airy and somewhat light, it was cake like.  As for the flavor though, exactly the same- you had your sweet flavor in the cake, but with every bursting blueberry a touch of freshness.  Now that you’re really craving those blueberry muffins, the recipe is super simple-  I would definitely suggest not making the same mistake I did- although, now we know it’s not really the end of the world, I still ate mine!

Ingredients:
Pastry Flour 10 oz
Sugar 5 oz
Baking Powder ½ oz
Salt            ½ t
Eggs 3 oz
Milk 7 oz* *may sub sour cream, cream, buttermilk
Butter 4 oz
Vanilla Extract 1 t
 Blueberries 5 oz

1. Mixing using the blending method- combine the butter with sugar and mix together until smooth 
2. Add the eggs and vanilla 
3. Fold in the dry ingredients in two stages, add the blueberries after the second addition of flour
4. Scoop batter into a lined muffin pan and bake at 350 for 20 minutes or until risen and golden brown on top. 
5. Let cool, remove from pan and serve.

TIP: Coat the blueberries in flour before adding them into the batter this will help them to stay evenly distributed within each muffin. It prevents all the blueberries from sinking to the bottom. This one extra step will ensure that there is a blueberry in every bite.

Strussel Topping:
Butter 2 lb
Sugar 2 lb
Salt 2 Tsp
Bread Flour 3 lbs 4 oz
Oatmeal 12 oz
Cinnamon, ground 1 Tbsp

1. Cream butter, sugar, and salt lightly.
2. Add dry ingredients and mix until crumbly, do not overmix. The mixture should be crumbly and loose.  

These blueberry muffins are the perfect balance of sweet and fruity, and while you’re in the blueberry mood- check out my Blueberry Bundt Cake! It’s an older recipe but super delicious! Even though I just got off of spring break, for all of you just beginning yours- I hope it's great, eat lots of good food whatever you’re doing!

From my kitchen to yours, 

MallaryMade