muffins – Merry Heart Crafts

These are easy and delicious. I’m pretty certain any fruit would work in these. I use self rising flour and elimate the salt and baking powder. I got this recipe from http://www.inspiredtaste.net/18982/our-favorite-easy-blueberry-muffin-recipe

1 1/2 cups all-purpose flour

3/4 cup sugar, plus 1 tablespoon for muffin top

1/2 teaspoon kosher salt

2 teaspoons baking powder

1/3 cup vegetable oil

1 large egg

1/3 1/2 cup reduced fat (2 %) milk

1 1/2 teaspoons vanilla extract

1 cup fresh blueberries

Directions

Heat Oven and Prepare Muffin Cups

Heat oven to 400 degrees F (205 degrees C). Then, line 8 standard-size muffin cups with paper liners. Add 1 to 2 tablespoons of water to the 4 empty muffin cups (this helps to make sure the muffins bake evenly).

Prepare Muffin Batter

Combine flour, 3/4 cup of the sugar, baking powder and the salt in a large bowl with a whisk. Whisk at least 10 times to make sure the baking powder and salt have evenly dispersed.
Next, add vegetable oil to a measuring jug that holds at least 1 cup. Add the egg then fill the jug to the 1-cup line with milk (this should be 1/3 to a 1/2 cup of milk). Add vanilla extract and whisk until combined.
Add milk mixture to the bowl with flour and sugar then use a fork to combine. Do not over mix. Add blueberries and use a spatula or spoon to gently fold the blueberries into the muffin batter. Then, sprinkle a little sugar on top of each muffin.
Bake blueberry muffins 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer muffins to a cooling rack and cool completely.

Directions

Preheat the oven to 350 degrees F. Grease a 12-cup muffin tin.

In a bowl, combine the flour, baking powder and sugar. In another bowl, combine butter, egg, and milk and mix well. Pour the wet ingredients into the flour mixture and with a spatula, stir until just combined. Do not beat or over mix; its okay if there are lumps in the batter. Gently fold the blueberries into the batter.

Spoon the batter into the muffin tray, filling each cup about 2/3 full. Bake for 10 minutes and remove from the oven. Sprinkle the tops of the muffins with the granulated brown or white sugar and return the muffins to the oven to bake for an additional 10 to 15 minutes, until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Cool for about 10 minutes in the pan before turning the muffins out.

Category: muffins

Blueberry Muffins

Blueberry Muffins

Recipe courtesy of Paula Deen

2 cups all-purpose flour (I used whole wheat)

Directions

Oatmeal Muffins