Blueberry Muffins

Today I am baking some American style muffins not to be confused with their flatter more savory cousin the English muffin. You might say American muffins are more akin to cup cakes though tend to be not quite so sweet.

Muffins are super simple to make, so no worries if this is your first time out, then again this is just a jumping off point so if you’d like to cream your butter and sugar together that’s fine, and for the record I often do so my self out of force of habit. Also I am using unbleached all purpose flour but cake flour is fine as well

Back in the kitchen we use to sift together large quantities of our basic dry ingredients just to have on hand when ever needed, and would shift between methods when it came to the wet ingredients

If you’d like, you can omit the blue berries and instead add coco and if desired some melted chocolate to create a basic chocolate muffin batter

Shopping List

AP flour

Blueberries

Baker’s sugar

Baking powder

Salt

Butter milk

Sour cream or crème fraîche

Canola oil or melted butter

Vanilla extract

My Mad Method 

Fresh baked

Sift together 6 dl flour, 2 dl sugar, 2 tsp baking powder, 3/4 tsp salt

Combine 1 eggs (beaten), 2.5 dl butter milk, 1/4 dl sour cream or crème fraîche, 1/4 dl canola oil or melted butter or margarine, 1 tsp vanilla extract or 1 tsp real vanilla or vanilla puree, quickly whisk this together add half of this to a mixing bowl  with paddle attachment, add flour mixture

Quickly mix together

 

 

Add 100g blueberries quickly mix to combine, fresh or frozen are fine, if using frozen, thaw first

Transfer to sprayed muffin tins lined with liners, bake 20 minutes in a 200c (425f) preheated oven or until a toothpick inserted in the center comes out clean, cool on a wire wrack