Blueberry Muffins
Yields 22 muffins
Ingredients
- 3 cups (360 g) all-purpose flour, (stir, spoon, and level each cup)
- 3 tsp baking powder
- ½ tsp salt
- 2 large eggs
- 1 ¼ cup (250 g) granulated sugar, divided
- 1 cup (237 ml) milk*
- ½ cup (136 ml) + 1 Tbsp oil, (canola/vegetable)
- 2 tsp vanilla
- 2 cups (280 g) blueberries, (about 12 oz fresh) divided
- coarse sugar crystals or granulated sugar for sprinkling
Instructions
- Preheat oven to 400 degrees Fahrenheit. Line muffin tins with paper cups.
- In a large bowl, whisk together the flour, baking powder, and salt.
- In another large bowl, whisk the eggs and 1 cup of sugar until thick and pale. Add the milk, oil, and vanilla. Combine wet and dry ingredients until almost combined.
- In a small bowl crush 1/2 cup of the blueberries with a pastry blender or fork, and toss with the remaining 1/4 cup sugar, until coated.
- Fold all blueberries (crushed and whole) into the muffin batter. Do not over mix. Scoop batter into the prepared muffin cups 2/3 full. Sprinkle with coarse sugar.
- Bake at 400 degrees Fahrenheit for 14 to 16 minutes until a toothpick comes out clean from the center. Store in an airtight container.
Notes
*You may use any kind of milk. Whole or buttermilk is preferred. You can add 1 tsp of lemon juice or white distilled vinegar to 1 cup of regular milk to give it more of a tangy flavor like buttermilk.
**I live in a high altitude. If you don't, consider increasing the baking powder by 1 tsp and baking at 375 degrees Fahrenheit for more time. Around 20-25 minutes.
***You may use frozen blueberries in place of fresh if needed, but fresh is recommended.
-Recipe altered from Sally's Baking Addiction