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How to Make Blueberry Muffins
How to Make Blueberry Muffins
You can make blueberry muffins from a box, but you can't really call it baking. And with a recipe as easy and delicious as this one, why would you bother?
You Will Need
- A muffin tin
- 2 large mixing bowls
- A mixing spoon
- 2.0 c flour
- 1/4-1/2 c. of sugar, depending on how sweet your berries are
- 0.5 tsp salt
- 3.0 tsp baking powder
- An egg
- 1.0 c whole milk
- 3.0 tbsp butter, plus extra for greasing the tin
- 1.0 tbsp grated lemon zest
- 1.0 c fresh or frozen blueberries
- And a wooden toothpick
- Muffin or cupcake liners
Step 1: Preheat the oven to 400 F and butter the muffin tin.
Tip: If you have muffin liners lying around, they make clean up much easier. Place liners in buttered muffin tins.
Step 2: With a whisk mix together the flour, sugar, salt, and baking soda in a large bowl.
Step 3: In another bowl, whisk the egg, milk, and melted butter together and add the lemon zest to this mixture.
Step 4: Make a well in the middle of the dry ingredients and pour in the wet mixture. Mix until just combined by folding the ingredients together with a mixing spoon. The batter will be lumpy and thick.
Step 5: Add the blueberries to the batter and gently fold them in.
Tip: If you're using frozen berries, don't let them defrost or you'll have purple muffins.
Step 6: Spoon the batter into the muffin tin filling each compartment about 1/2 to 2/3 full.
Step 7: Bake the muffins for 20 to 25 minutes, or until golden brown and a toothpick inserted in the middle comes out clean.
Step 8: Cool for 10 minutes. For best results, serve warm.
Did you know: Blueberries are one of the few native fruits of North America, and Native Americans used berries as food, their leaves as medicinal tea, and the juice as both a health tonic and cloth dye.
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You can make blueberry muffins from a box, but you can't really call it baking. And with a recipe as easy and delicious as this one, why would you bother?
You Will Need
- A muffin tin
- 2 large mixing bowls
- A mixing spoon
- 2.0 c flour
- 1/4-1/2 c. of sugar, depending on how sweet your berries are
- 0.5 tsp salt
- 3.0 tsp baking powder
- An egg
- 1.0 c whole milk
- 3.0 tbsp butter, plus extra for greasing the tin
- 1.0 tbsp grated lemon zest
- 1.0 c fresh or frozen blueberries
- And a wooden toothpick
- Muffin or cupcake liners
Step 1: Preheat the oven to 400 F and butter the muffin tin.
Tip: If you have muffin liners lying around, they make clean up much easier. Place liners in buttered muffin tins.
Step 2: With a whisk mix together the flour, sugar, salt, and baking soda in a large bowl.
Step 3: In another bowl, whisk the egg, milk, and melted butter together and add the lemon zest to this mixture.
Step 4: Make a well in the middle of the dry ingredients and pour in the wet mixture. Mix until just combined by folding the ingredients together with a mixing spoon. The batter will be lumpy and thick.
Step 5: Add the blueberries to the batter and gently fold them in.
Tip: If you're using frozen berries, don't let them defrost or you'll have purple muffins.
Step 6: Spoon the batter into the muffin tin filling each compartment about 1/2 to 2/3 full.
Step 7: Bake the muffins for 20 to 25 minutes, or until golden brown and a toothpick inserted in the middle comes out clean.
Step 8: Cool for 10 minutes. For best results, serve warm.
Did you know: Blueberries are one of the few native fruits of North America, and Native Americans used berries as food, their leaves as medicinal tea, and the juice as both a health tonic and cloth dye.