Full Moon Recipe for October Blue Moon: Blueberry Muffins

Hello there, guys, gals, and non-binary pals! Here’s this month’s witch-tinted recipe for Blueberry Muffins! It is from King Arthur’s Flour, or at least was the closest recipe to mine I could find. First, the recipe; then, me talking about how it is an edible spell!

Fresh Blueberry Muffins

  • The Ingredients
    • 1/2 cup (8 tablespoons) butter, at room temperature
    • 1 cup confectioner’s sugar
    • 2 large eggs
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1 teaspoon lemon zest
    • 1 teaspoon lemon juice
    • 1 tablespoon vanilla extract
    • 1 teaspoon almond extract
    • 2 cups all-purpose flour
    • 1/2 cup milk, warm
    • 2 1/2 cups blueberries, fresh preferred but frozen work
    • 1/4 cup coarse sugar, for topping
  • The Way of Preparing
    1. Preheat the oven to 375°F/190°C.
    2. Prep your pan: lightly grease a standard 12-cup muffin tin. If you’re using muffin tin liners, line the tin with your muffin cups and grease the papers to help with release of the finished muffins.
    3. In a medium-sized bowl, beat together the butter and sugar until super light and fluffy, about five minutes.
    4. Add the eggs one at a time; make sure to scrape the sides and bottom of the bowl and beat well after each additional egg.
    5. Whisk in the baking powder, lemon zest, salt, and extracts.
    6. Add the flour alternately with the milk, beating gently just to combine. Scrape the bottom and sides of the bowl.
    7. Mash 1/2 cup of the fresh blueberries with the lemon juice. Skip this step if using frozen blueberries and just add the blueberries, omitting the lemon juice.
    8. Add the mashed and whole fresh berries to the batter, stirring just to combine and distribute well.
    9. Using a heaping quarter cup, scoop the batter into your prepared muffin pan; a muffin scoop works really well here.
    10. Sprinkle about 1 teaspoon granulated sugar over the tops of each muffin, if you’re going for the traditional look.
    11. Bake the muffins for 30 minutes, until they’re light golden brown on top, and a toothpick inserted into the middle of one of the center muffins comes out clean.
    12. Remove the muffins from the oven, loosen their edges from the pan.
    13. Cool in the pan for about five minutes and then transfer them to a rack to cool.
  • Notes:
    • This recipe makes 12 muffins.
    • The lemon zest and juice help brighten the flavor of the fresh blueberries.
    • These freeze for about three months once baked.

Blueberries are a protection fruit, so whip these up with extra lemon to remove unwanted negativity .

Happy Baking! I would love for you to send me pictures of your version. And please share any recipes you’d like me to make!

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