Blueberry Muffins
Ingredients
For Single recipe
(12 standard muffins or 6 large muffins)
Dry Ingredients:
- 2 cups flour
- ½ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
Moist Ingredients:
- 2 large eggs
- 1 cup buttermilk, sour cream, or plain yogurt (you can use a combination of any or all as long as you have exactly 1 cup)
- 8 tablespoons melted butter (1 stick)
- 1 teaspoon vanilla
Ingredients to Add to Batter:
- 1 cup frozen or fresh blueberries
- ½ cup finely chopped walnuts (optional)
- 2 tablespoons sugar
- 2 teaspoons water
Ingredients
For Double recipe
(24 standard muffins or 12 large muffins)
Dry Ingredients:
- 4 cups flour
- 1 cup sugar
- 2 tablespoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Moist Ingredients:
- 4 large eggs
- 2 cups buttermilk, sour cream, or plain yogurt (you can use a combination of any or all as long as you have exactly 2 cups)
- 1 cup melted butter (2 sticks)
- 2 teaspoons vanilla
Ingredients to Add to Batter:
- 2 cups frozen or fresh blueberries
- 1 cup finely chopped walnuts (optional)
- ¼ cup sugar
- 4 teaspoons water
Instructions
-
Preheat oven to 400°.
- Grease muffin pans and set aside. Use either a standard 12-muffin pan or a large 6-muffin pan.
- In a large bowl mix together all dry ingredients.
- In a medium bowl whisk together moist ingredients.
- Add moist ingredients to dry ingredients.
- Mix until dry ingredients are moistened.
- Add blueberries and optional nuts. Gently mix in.
- Do not over mix; batter should be a bit lumpy.
- Divide batter among muffin cups; each approximately 3/4 full.
- Bake 15 minutes for a standard muffin pan, or until a toothpick inserted in the center of a muffin comes out clean.
- Bake 25 minutes for a large 6-muffin pan, or until a toothpick inserted in the center of a muffin comes out clean.
- While the muffins are baking, mix glaze ingredients in a small bowl; set aside.
- When muffins are done baking, immediately brush with sugar glaze.
- Let cool for 5 minutes; turn out and serve.
Recipe adapted from Joy of Cooking, by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker. New York: Scribner (1997).
Comments
Note: If you use sour cream rather than buttermilk or yogurt, your batter will be much thicker. Do not be alarmed by the thickness of the sour cream based batter, the muffins will bake up perfectly and have a nice moist texture with great flavor.