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
- Preheat the oven to 375°F/190°C.
- 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.
- In a medium-sized bowl, beat together the butter and sugar until super light and fluffy, about five minutes.
- 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.
- Whisk in the baking powder, lemon zest, salt, and extracts.
- Add the flour alternately with the milk, beating gently just to combine. Scrape the bottom and sides of the bowl.
- 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.
- Add the mashed and whole fresh berries to the batter, stirring just to combine and distribute well.
- Using a heaping quarter cup, scoop the batter into your prepared muffin pan; a muffin scoop works really well here.
- Sprinkle about 1 teaspoon granulated sugar over the tops of each muffin, if you’re going for the traditional look.
- 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.
- Remove the muffins from the oven, loosen their edges from the pan.
- Cool in the pan for about five minutes and then transfer them to a rack to cool.
- 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!