Best-Ever Blueberry Muffins

PREP TIME 15 mins | COOK TIME 25 mins | TOTAL TIME 40 mins | SERVES 12


Best ever. Really. They’re tender, fluffy and delicious, slightly sweet but not overly so and packed with fruit. These are half whole wheat (bonus) and easy and quick to make (yahoo). The secret crunchy sugary crust is the proverbial cherry on top. So there you have it: Best ever.


In this episode of the 20-Minute Cooking School I covered a ton of tips for making amazing muffins every time. Here are some of the most important:

  1. Keep the wet and dry ingredients separate until the very last minute — when the pan is sprayed, the oven is ready and you’ve got a spoon or scoop at the ready.

  2. Once the wet and dry are combined, stir them briefly but assertively.

  3. When using frozen blueberries, keep them frozen until the last minute, then stir them in as little as possible (or the batter will become purple in a heartbeat.


You probably have most of these ingredients on hand right now–why not make a batch? You’ll be so happy you did!


Best-Ever Blueberry Muffins


INGREDIENTS

  • 1 cup all-purpose flour (150g)

  • 1 cup whole wheat flour (135g)

  • ¾ cup granulated sugar (155g)

  • 2 teaspoons baking powder

  • ½ teaspoon salt

  • ¼ teaspoon cinnamon

  • 2 eggs

  • 1 cup yogurt (230g)

  • ½ cup canola oil

  • ¼ cup milk

  • Zest of 1 lemon

  • 1 teaspoon vanilla (optional)

  • 1¼ cups fresh or frozen blueberries

  • Demerara sugar (optional)


INSTRUCTIONS

  1. Preheat the oven to 425F. Grease a muffin tin. Whisk flours with sugar, baking powder, salt and cinnamon in a large bowl. In a separate bowl, whisk eggs with yogurt, oil, milk, lemon zest and vanilla very well.

  2. Add liquid mixture into flour mixture. Stir, using a rubber spatula, using just a few swift strokes. Before mixture is incorporated, add blueberries and stir just 3 or 4 more times or until barely combined. Immediately spoon or scoop into prepared tin. Sprinkle with demerara sugar.

  3. Bake 5 min then reduce heat to 375F and bake another 20 to 25 min or until a cake tester inserted into the centre of a muffin comes out clean. Let cool in the pan for 10 min then transfer to a rack to cool completely.


TIP: I beg you not to use anything less than 3% yogurt for this -- well, for anything, really. It makes a huge difference.


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