Probably the last week of finding nice looking fresh and local blueberries. I opted for Blueberry Muffins. I found this recipe on Bread and Sweets. Loved this recipe. Super fast to prepare. I cut the recipe in 1/2. If they taste as good as they look, next time I will make the whole recipe because you can freeze them for up to two months.
1 large egg
¼ cup milk (2% or whole milk)
½ teaspoon vanilla
1½ cups + 2 tablespoons all purpose flour (200 grams total)
⅓ cup + 1 tablespoon granulated sugar (80 grams total)
1½ teaspoons baking powder
1 pinch salt*
½ cup butter
1 cup blueberries (fresh or frozen, if frozen do not thaw)
1 tablespoon all purpose flour
*If using unsalted butter, then add ¼ teaspoon of salt.
Pre-heat oven to 400˚F
Grease and flour a 12 cup muffin tin.
In a small bowl, toss the blueberries with 1 tablespoon of flour.
This will keep them from sinking to the bottom.
In a medium bowl, whisk together the egg, milk and vanilla until smooth.
In a large bowl, whisk together the flour, sugar, baking powder and salt, add the butter and mix to form coarse crumbs.
Add the wet ingredients and stir just until combined (stir approximately 14 times) gently fold in the blueberries, the batter will be lumpy and not smooth, do not over mix.
Fill the prepared muffin pans, bake for 5 minutes, then lower the temperature to 350˚F and continue to bake for 12-15 minutes or until a toothpick comes out clean or with a few crumbs attached.
Saturday morning reviews are in.
These are the best blueberry muffins I have ever made!