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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3 cups of cake flour |
1 cup slenda |
1 teaspoon baking soda |
2 teaspoons baking powder |
1/8 teaspoon salt |
1 teaspoon vanilla |
1 egg |
1 cup yogurt, plain, skim milk |
1/2 cup vegetable oil |
2 cups blueberries |
Directions:
1. 12-1/2 ounces cake flour (3 cups)
2. 1 cup sugar
3. 1 teaspoon baking soda
4. 2 teaspoons baking powder
5. 1/8 teaspoon salt
6. 1 teaspoon vanilla
7. 1 egg
8. 1 cup sour cream (can be substituted with yogurt)
9. 1/2 cup vegetable oil
10. 2 cups blueberries, (1 pint)
11. 1/4 cup vanilla sugar for sprinkling tops
12. paper liners or buttered muffin tins
13. Makes 18 muffins
14. Preheat oven to 350 F
15. 1. Sift all dry ingredients into a large bowl and set aside. In a small bowl toss blueberries with about 1 tablespoon of flour mixture and set aside.
16. 2. Whisk all wet ingredients together and mix well.
17. 3. Add wet ingredients to flour mixture and mix with a wooden spoon until just barely combined. add blueberries and mix lightly. Do not over mix.
18. 4. With an ice cream scoop fill muffin pan almost all the way to the top. top with sugar generously and bake for 20 minutes or until golden brown. Remove muffins from pan as soon as they are cool enough to handle. They will keep for 3-4 days covered at room temperature.When making muffins, do not overbeat the batter, I whisk the ingredients together separately then combine them and stir just a few times to incorporate the dry and wet ingredients together. After adding the dry ingredients to the flour, use a wooden spoon not a whisk to stir together briefly. Finish combining the ingredients once the blueberries are added- and I know I will sound a little nutty by telling you this, but you should not stir more than 15-20 strokes; it is more like folding than beating and doing this will keep the muffins light and moist. I use a topping of large sugar crystals, this makes the tops of the muffins a little crunchy. When I have it, I use vanilla infused sugar (see photo). I have also used regular sugar which has been infused with vanilla. To make vanilla sugar, fill a jar with sugar, insert a vanilla pod and let it infuse for at least a week; it's great for sweetening coffee too.
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