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Blueberry Muffins

This recipe is a hybrid of several different blueberry muffin recipes I found online. Many of the recipes I looked at had more sugar; this recipe allows the blueberries to retain a little more of their raw flavor and tang (which I like). Buttermilk could probably be substituted for the yogurt. The final batter is very thick, so be careful to avoid overmixing.

ingredients:

  • 1 cup fresh blueberries, washed and dried
  • 1 ½ cup all-purpose flour (8 oz.)
  • 1 tbsp corn starch
  • ¾ cup granulated white sugar
  • ½ tsp salt
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 egg
  • ⅓ cup vegetable oil
  • ½ cup whole milk yogurt
  • demerara sugar for dusting
  1. Preheat the over to 385 °F. Place baking cups in 9 compartments of a standard muffin tin.
  2. Whisk the flour, corn starch, white sugar, salt, baking powder, and baking soda together in a bowl. Sprinkle 1 tbsp of the mixture over the blueberries and toss to coat them.
  3. Whisk the egg, vegetable oil, and yogurt together in another bowl.
  4. Add all the dry mixture atop the wet mixture and fold 10 times. Allow to rest for a few minutes.
  5. Add the dusted blueberries (and any loose dry mixture) to the batter. Fold gently 4 or 5 times to incorporate all the blueberries. (Try not to smash 'em!)
  6. Divide the batter among the 9 baking cups. Sprinkle demerara sugar on top of each.
  7. Move the muffin tin to the oven and raise the temperature to 400 *F.
  8. Back for 20 to 25 minutes, rotating the pan about halfway through the process.
  9. Remove from the oven and allow the pan to cool for a few minutes, then transfer the muffins to a cooling rack.
Written by Jeff Frey on Sunday July 26, 2020
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