Sunday, May 24, 2015

Classic blueberry muffins and a giveaway

This classic blueberry muffin is light and tender and will not dry out overnight. A crunchy sugar topping provides a nice contrast to the fluffy muffin. You'll want to make these muffins again!

It was Teacher Appreciation Week at preschool recently, and I knew what I wanted to bake Addie's teacher. I wanted to bake her some classic blueberry muffins since she gets to school pretty early and barely has time to eat a good breakfast. Addie said that she sees her teacher eating yogurt in the mornings.

I've brought them Greek yogurt muffins before and thought it would be fun to try a classic blueberry muffin recipe. This came from a cookbook that I already own, and the authors are good old Southern bakers. Having gone to college in the South, I know that Southerners really know their food. I knew this recipe would not disappoint. Normally, I would replace the butter and oil with applesauce, but I left the ingredients as-is to see how the muffins would turn out.

As expected, the muffins were soft and fluffy. Each bite yielded a tender and light crumb, and the muffins did not dry out overnight. The coarse sugar on the muffin tops provided a nice textural contrast to the airy muffin base. This is definitely a recipe worth keeping if you aren't counting calories. Addie said she wasn't hungry yet ate one and a half of these one afternoon. For a girl who wasn't hungry, she certainly ate her share of muffins!

And now onto the giveaway! One lucky U.S.-based Eva Bakes reader will receive a ChefAlarm from ThermoWorks.  Simply enter via the Rafflecopter widget below. Please be patient, as sometimes the widget is slow to load. Good luck!

ChefAlarm from ThermoWorks
a Rafflecopter giveaway
Classic blueberry muffins

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup canola oil
  • 4 Tablespoons unsalted butter, melted and cooled slightly
  • 1/2 teaspoon vanilla extract
  • 2 large eggs
  • 3/4 cup milk of choice
  • 1 cup fresh or frozen blueberries (if frozen, do not thaw)
  • Coarse sugar for sprinkling, optional

    Preheat your oven to 350 degrees F. Generously grease a standard muffin pan and set aside (I used a silicone muffin pan and did not grease it).

    In a large bowl, whisk together the flour, sugar, baking powder and salt. Set aside.

    In a medium sized bowl, mix together the oil, melted butter, vanilla, eggs and milk. Transfer this to the large bowl with the dry ingredients. Fold gently until a few dry streaks remain.

    Gently add the blueberries and fold until no dry streaks remain. You do not want to overmix the batter.

    Evenly distribute the batter into your prepared muffin pan and bake in your preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.

    Allow muffins to cool before serving. Muffins should be stored in an airtight container at room temperature or in the refrigerator and will keep for a few days.

    Disclaimer: ThermoWorks provided me with complimentary products, but I was not compensated for this post. As always, all thoughts and opinions are 100% my own. This post contains affiliate links.

    Yield: 12 muffins

    Source: The Back in the Day Bakery Cookbook, page 19



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