I make these Blueberry Muffins a
lot during the summer months when fresh blueberries are in season. They are
always quick to disapper. I enjoy their moist and almost bread-like texture, and
how the only flavor competing with the blueberries is vanilla. If fresh
blueberries aren't available, you can use frozen, and I especially like to use
the frozen wild blueberries.
This Blueberry Muffin batter is
different than the Blueberry Streusel
Muffin recipe on the site, in that oil is used instead of butter, and plain
yogurt is used instead of milk. It is the oil and yogurt that make a muffin that
is wonderfully moist and bread like. I love how quickly the batter for these muffins can be
put together. Dry
ingredients are mixed together in one bowl, wet ingredients in another. Mix the two together
and you are done. When folding in the blueberries, especially if you are
using frozen blueberries (do not thaw the frozen blueberries), have a light hand as you do not want the
blueberries to crush and stain the batter blue. You might want to try this
recipe using other berries like blackberries, raspberries, or even chopped
cranberries. And if you would like a citrus flavor, add a
teaspoon of grated lemon or orange zest (rind) to the batter.
Now, the muffin tins need to be
lightly buttered (can spray with a non stick vegetable spray) or lined with paper liners. My preference is to use paper liners since it makes cleanup a snap
and I also like how pretty they look. Make sure
to fill each muffin cup full with batter as these muffins rise very little. When you
pull these muffins from the oven their golden brown crust is delightfully crisp
while inside they are moist and tender (almost bread-like) and bursting with blueberries. I think
this is when they are at their best. But still, even though their crusts may
soften once they are covered and stored, their moist texture and
delicious flavor remain intact.
Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven.
Butter or line 12 muffin cups with paper liners.
In a large
bowl whisk together the lightly beaten egg, yogurt, oil, and vanilla extract.
In another large bowl
whisk the flour with the sugar, baking powder, baking soda, and
salt. Gently stir in the blueberries. With a
rubber spatula fold the wet ingredients into the dry ingredients and stir only
until the ingredients are combined and moistened. (The batter will be thick.)
the muffin cups with the batter, using two spoons or an ice
cream scoop. Place in the oven and bake for about 15 - 20 minutes or until a toothpick inserted in the
center of a muffin just comes out clean. Transfer to a wire
rack and let cool for about 10 minutes
before removing from pan.
cited may include a link to purchase the referenced book on Amazon.com.
Joyofbaking.com receives a commission on any purchases resulting from these
website and the contents are not endorsed or sponsored by the owner of the
"Joy of Cooking" series of books or its publisher Simon & Schuster, Inc.
and is not related to the "Joy the Baker" books and website.
Video icons by Asher.
Content in any form may
not be copied or used without written permission of Stephanie Jaworski,
Joyofbaking.com. Students and non profit educators may use content without
permission with proper credit.