Sunday, January 25, 2015
I’ve kind of been on a baking roll. Last week, I decided that I should bake some banana almond muffins and blueberry muffins. For the banana muffins, I followed a previous recipe, but made muffins instead of bread. And here is the Blueberry Muffin recipe:
2 cups unbleached all-purpose flower
2 teaspoons baking powder
2 teaspoons fine salt
1/4 cup unsalted butter, softened
2/3 cup sugar, plus 1 tablespoon for the topping the muffins
2 large eggs, at room temp
1/2 cup whole milk
1 ½ cups fresh blueberries, rinsed and dried
Preheat oven to 375 degrees F.
Brush muffin tin with butter and set aside. In most cases, I always use paper cup/liners for my muffins/cupcakes for less cleaning.
In a medium bowl, sift the flour, baking powder, and salt then set aside.
In a large bowl, with a mixer, mix butter and sugar until light and fluffy. Add egg, one at a time, mix after each egg is added.
With a rubber spatula, fold the flour mix in 3 parts into the butter/sugar/egg mixture, alternating the milk in 2 parts until combined. (I did flour, milk, flour, milk, flour).
Fold in blueberries.
Pour the batter evenly into muffin tin and sprinkle sugar on the top.
Bake for about 25 minutes, or until golden brown.
Cool muffin on rack.
Enjoy muffins with coffee or orange juice (or whatever drink you like).
Have you been baking lately?? If so, what have you been baking??