Culinary Institute Blueberry Muffins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Cooking school basic and delicious muffins. Ingredients:
flourless cooking spray for greasing |
2 cups plus 2 tablespoons flour |
1 1/2 teaspoons baking powder |
1/2 teaspoon salt |
1/4 teaspoon freshly grated nutmeg |
3/4 cup whole or low-fat milk |
1 large egg |
1/2 teaspoon vanilla extract |
1/2 cup (1 stick) unsalted butter, room temperature |
1 cup sugar |
1 1/2 cups fresh blueberries, washed and patted dry |
Directions:
1. Preheat oven to 400 degrees.
2. Spray muffin pans lightly with cooking spray or use paper liners to line the pans.
3. Sift the 2 cups of flour, the baking powder, the salt and the nutmeg into a bowl and set aside.
4. In a separate bowl, blend the milk, egg and vanilla extract.
5. In a stand mixer fitted with a paddle attachment, cream together the butter and sugar until light and smooth in texture, 3 to 4 minutes. Add the flour mixture in three batches, alternating with the wet ingredients, mixing on low speed.
6. Scrape down the sides of the mixing bowl with a rubber spatula as needed to blend the batter evenly.
7. Increase the speed to medium and mix the batter until very smooth, 2 minutes.
8. In a bowl, scatter the 2 tablespoons flour over the berries and toss to coat them evenly. Working by hand with a wooden spoon or rubber spatula, fold the blueberries into the batter, working gently and just long enough to distribute the berries evenly.
9. Divide the batter evenly among 12 muffin cups.
10. Bake until the top of a muffin springs back when lightly pressed, 18 to 20 minutes.
11. Allow the muffins to cool in the pan on a wire rack for 5 minutes.
12. Remove them from the pan and cool completely.
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