Anytime Blueberry Muffins |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Ingredients:
this is a basic master muffin recipe that is fairly plain, so we recommend adding other flavorings or fruit . this recipe can easily be halved and doubled, if desired. if doubling the recipe, mix the batter in a large bowl and take care to evenly incorporate the flavorings. we prefer whole milk yogurt, although the recipe will work with low-fat or nonfat. when storing the batter overnight in the refrigerator, you can either put it in an airtight container or, if you have space, in a muffin tin covered with greased plastic wrap. you can substitute frozen blueberries for the fresh; they must be thawed, rinsed, and dried, but they do not need to be tossed with flour. |
to serve right away: bake the muffins for 25 to 30 minutes, as described in step 5. |
ingredients |
3 cups (15 ounces) unbleached all-purpose flour , plus 1 tablespoon (separated) |
1 tablespoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
10 tablespoons (1 1/4 sticks) unsalted butter , softened |
1 cup (7 ounces) sugar |
2 large eggs |
1 1/2 cups plain whole-milk yogurt |
2 cups fresh blueberries |
1 tablespoon all-purpose flour |
Directions:
1. 1. Coat a 12-cup muffin tin with vegetable oil spray; set aside. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl; set aside.
2. 2. Using an electric mixer, beat the butter and sugar together at medium-high speed until light and fluffy, about 2 minutes. Add the eggs, 1 at a time, beating well after each addition.
3. 3. Reduce the mixer speed to medium-low and beat in half of the flour mixture, followed by one-third of the yogurt. Beat in half of the remaining flour mixture, followed by half of the remaining yogurt; repeat with the remaining flour mixture and yogurt. In a separate bowl, toss blueberries with 1 tablespoon flour. Gently fold the floured blueberries into the finished batter. Portion the batter evenly into the prepared muffin tin.
4. 4. TO STORE: Wrap the muffin tin tightly with plastic wrap sprayed with vegetable oil spray and refrigerate for up to 24 hours or freeze for up to 1 month. (After the muffin batter is completely frozen, about 6 hours, the batter balls can be transferred to a zipper-lock bag to save space in the freezer. Transfer the batter balls back to an oiled muffin tin before baking.)
5. 5. TO SERVE: Adjust an oven rack to the lower-middle position and heat the oven to 375 degrees. Unwrap the muffins and bake until golden brown, 25 to 30 minutes if refrigerated, or 35 to 40 minutes if frozen. Let the muffins cool in the pan 5 minutes before serving.
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