Difference between revisions of "Blueberry muffin"
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{{recipesummary| | {{recipesummary| | ||
| Category = Muffin recipes | | Category = Muffin recipes | ||
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| Rating = 2 | | Rating = 2 | ||
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| − | | Image = [[Image:Blueberry muffins.jpg| | + | | Image = [[Image:Blueberry muffins.jpg|350px]] |
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==Ingredients== | ==Ingredients== | ||
| − | * 1¾ cups (420g) [[ | + | * 1¾ cups (420g) [[flour|flour]] |
| − | * ⅓ cup (160ml) [[ | + | * ⅓ cup (160ml) [[sugar|sugar]] |
| − | * 2 teaspoons [[ | + | * 2 teaspoons [[Baking Powder|baking powder]] |
| − | * ¼ teaspoon [[ | + | * ¼ teaspoon [[salt|salt]] |
| − | * 1 [[ | + | * 1 [[egg|egg]], [[beat|beat]]en |
| − | * ¾ cup (180ml) [[ | + | * ¾ cup (180ml) [[milk|milk]] |
| − | * ¼ cup (60ml) cooking [[ | + | * ¼ cup (60ml) cooking [[oil|oil]] |
| − | * ¾ cup (180ml) [[ | + | * ¾ cup (180ml) [[Blueberry|blueberries]], fresh or frozen |
==Procedure== | ==Procedure== | ||
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*To make mini muffins, bake for about 10 minutes at 400° (200c) | *To make mini muffins, bake for about 10 minutes at 400° (200c) | ||
| − | + | [[Category:North American cuisine]] | |
| − | [[Category:Blueberry | + | [[Category:Blueberry Recipes|{{PAGENAME}}]] |
| − | [[Category:Muffin | + | [[Category:Muffin Recipes|{{PAGENAME}}]] |
| − | [[Category:Vegetarian | + | [[Category:Vegetarian Recipes|{{PAGENAME}}]] |
[[Category:Recipes_with_metric_units|{{PAGENAME}}]] | [[Category:Recipes_with_metric_units|{{PAGENAME}}]] | ||
Latest revision as of 16:11, 12 December 2012
| Blueberry muffin | |
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| Category: | Muffin recipes |
| Servings: | 12 |
| Time: | 20 |
| Difficulty: |  |
Blueberry muffins are a pastry common in many parts of the world.
Ingredients
- 1¾ cups (420g) flour
- ⅓ cup (160ml) sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 egg, beaten
- ¾ cup (180ml) milk
- ¼ cup (60ml) cooking oil
- ¾ cup (180ml) blueberries, fresh or frozen
Procedure
- Grease muffin cups or line with paper cups; set aside.
- Preheat the oven to 400°F (200c).
- In a medium bowl, combine flour, sugar, baking powder, and salt. Make a well in the center of the mixture and set aside.
- In a small bowl, combine beaten egg, milk, and oil. Add this mixture all at once to the flour mixture. Fold in blueberries and stir just until combined. Do not overstir.
- Spoon batter into prepared cups, filling each about two-thirds.
- Bake for 18 to 20 minutes or until golden. When a wooden toothpick is inserted near the middle, it should come out clean.
- Remove from muffin cups and let cool on a wire rack for 5 minutes.
Notes and Tips
- The mixture should be lumpy after stirring. Otherwise, the muffins will be tough.
- Leaving the muffins in the muffin cups can make them soggy.
- To make jumbo muffins, reduce the temperature to 350° (180c) and bake for 30 minutes.
- To make mini muffins, bake for about 10 minutes at 400° (200c)
