s01e08 Large Blueberry Muffins

Blueberry muffins are really easy to make, but there are so many recipes out there, it is hard to know which one to use. Which is why I started with a basic recipe 10 years ago, and kept modifying it until I got what I wanted. And what I wanted was a moist crumb, a high crown, a large size and a crunchy top.

My recipe has a really thick batter so it has the structure to get that rounded top even with large muffin cups. Frozen blueberries are convenient and easy to keep year round. I don’t put too much sugar in the batter and instead use it to get a nice crunchy sweet top.

Let’s get to this.

Large Blueberry Muffins

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup blueberries, fresh or frozen
Sugar to top

Preheat oven to 350°F. Grease silicon muffin cups or muffin tins or use muffin liners.

Whisk flour, sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Combine with flour mixture. Fold in blueberries. Fill muffin cups. Top with sugar

Bake for 20-25 minutes for regular size, 40-45 minutes for large size. Times are based on frozen blueberries, so you may need to adjust for fresh blueberries.

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