Spieler’s Easy & Delicious Blueberry Muffin
If you’re tired of the muffins Tufts dining has to offer, or are just in the mood to bake, these simple blueberry muffins are sure to satisfy. The secret to their moist, well-balanced texture is the whisking of the wet and dry ingredients separately before combining them to form batter. Adapted from a recipe in ‘Cooks Illustrated,’ September 1993
Makes 1 dozen muffins
- 2 1/2 cups unbleached white flour, up to 2 ¾ cups
- 1 tsp. baking soda
- 2 tsp. baking powder
- 1/2 tsp. ground cinnamon
- 1 pinch salt
- 1 1/3 cups firmly packed light brown sugar
- 2/3 cup vegetable oil
- 1 egg
- 1 cup buttermilk
- 2 tsp. vanilla extract
- 1 3/4 cups loosely packed blueberries (fresh or frozen)
- Adjust oven rack to middle position and heat oven to 400˚ F. Lightly grease the top surface of a 12-cup (or two 6-cup) muffin pans; use liners, if necessary.
- Whisk 2 ½ cups flour with the baking soda, baking powder, ground cinnamon, and salt in a medium bowl, set aside.
- Whisk together next 4 ingredients (vegetable oil, egg, buttermilk, and vanilla extract) until the entire mixture becomes one uniform color.
- Gently whisk dry ingredients into wet ingredients to partially blend. Continue mixing batter with a rubber spatula, making sure that the ingredients at the bottom are incorporated into batter.
- Add blueberries, and fold into batter. (Frozen fruit will help firm up better. If batter seems too wet, add a few more tablespoons of flour, up to 1/4 cup, to stiffen batter.)
- Using an ice cream scoop or a large spoon, place a portion of batter into each muffin cup, filling to the brim. The more batter you add, the larger the crown (which is the best part).
- Bake 15 minutes, reduce heat to 350˚ F and bake 10 to 12 minutes or until muffins are golden brown and pass the toothpick test. WARNING: Make sure they are really cooked long enough, or else when you take them out of the oven they will implode under the weight of the blueberries; this applies especially if you added a lot of batter to get a larger crown.
- Let muffins cool in pan for 5 minutes, then transfer them to a wire rack. Serve warm or at room temperature.