Blueberry Muffins
Source: Maida Heatter's Cakes (Andrews & McMeel Publishing, 2011 ed.), pg. 276.
These muffins are light and delicious and can be served warm or cold. They also freeze well. They are also simple to make. I'm still on a silicone kick and this time I used silicone cupcake cups. They worked great. Not as quick and easy to clean as the silicone pan was but of course you have to clean each individual cup.
I confess that I did not use fresh blueberries. I had some in the freezer and they worked fine in the recipe. Be sure that the berries are dried properly before incorporating them into your flour mixture!
1 cup fresh blueberries
1 1/2 cups sifted all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup sugar
1 egg
2 TBS. unsalted butter, melted
1/2 cup milk
Finely grated rind of 1 medium-sized lemon
The full recipe is available here.
 |
| Combing the blueberries with flour with keep them from sinking to the bottom of the muffins. |
 |
 |
 |
 |
 |
 |
 |
| Fill the muffin forms about 2/3 full. |
 |
No comments:
Post a Comment