We got almost 14 inches of snow last night. I didn’t feel like shoveling it first thing in the morning and the kids are off school. So, instead of pulling on my boots, coat, hat and gloves, we made blueberry muffins.
Nothing beats home made blueberry muffins, hot from the oven.
Recipe – 4 to 6 Muffins
9 oz (2 cups) All-purpose flour
1 oz (3 TBS) potato starch
2 TBS confectioners sugar
1 TBS turbinado sugar, plus more for topping muffins
2 tsp baking powder
1/2 tsp salt
1/4 cup milk
1 TBS half-and-half
1 tsp vanilla extract
8 oz blueberries
6 oz (3/4 cup) sugar
1 stick butter at room temperature
Pre-heat oven to 350° F.
Whisk flour, potato starch, confectioner’s sugar, turbinado sugar, baking powder and salt together in a larger mixing bowl.
Whisk eggs, milk, half-and-half and vanilla extract in a small bowl.
Rinse blueberries. Drain thoroughly.
Toss blueberries with 2 tsp of liquid mixture and 2 TBS of flour mixture. This will help keep blueberries suspended in batter and evenly distributed through-out the muffins.
Cream butter and sugar together in a stand blender on low speed or with a hand mixer for 2 to 3 minutes.
Slowly add liquid and mix till well incorporated.
In three scoops, quickly add dry ingredients to mixer. Mix at medium high for 5 to 10 seconds to incorporate. Do not over-mix. There should be dry spots.
Gently fold blueberries into batter.
Spray muffin pan with cooking spray and line cups with muffin papers.
Fill cups with batter. Fill cups completely for big muffin tops. This will yield 4 muffins. You can split the batter among all 6 cups. You’ll get more muffins, but smaller tops. Adjust baking times according to how much you fill the cups.
Bake 22 to 26 minutes, until tooth pick inserted into center of muffin comes out almost clean.
Allow to cool 5 to 10 minutes before serving.