Jacqueline's blueberry muffings (aka muffins)

Jacqueline's Blueberry Muffings (aka muffins)
from Ellen's kitchen, thanks to The Grand Central Baking Book


  • 3 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups blueberries, fresh or frozen (unthawed)
  • 4 eggs
  • 3/4 cup unsalted butter, melted, and slightly cooled
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • oven to 350 degrees.  Line a standard size 12-cup muffin tin with paper liners, or lightly grease.
  • flour, sugar, baking powder, baking soda, and salt into a bowl and whisk for about 5 seconds.  Add the blueberries and toss with the dry ingredients until coated.  Make a well in the center.
  • whisk the eggs with the butter and vanilla, then pour the mixture into the well.  Evenly distribute the buttermilk around the outside edges of the dry ingredients.  
  • your hands or a silicone spatula, pull the dry ingredients into the wet ingredients.  Use big, slow, circular strokes and scrap the bottom and sides of the bowl with each motion.  Stop as soon as the ingredients are incorporated; delicate texture of batter is achieved through minimal mixing.  
  • the batter into the muffin tin, filling each cup about 3/4 full.  Bake for 45 minutes, muffins should be golden and nicely domed, and a skewer inserted into the center of the muffin should come out clean.


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