Culinary Institute Blueberry Muffins
From midgelet 15 years ago
- 20 minutes to make
- Serves 12
Cooking school basic and delicious muffins.
Ingredients
- flourless cooking spray for greasing shopping list
- 2 cups plus 2 tablespoons flour shopping list
- 1 1/2 teaspoons baking powder shopping list
- 1/2 teaspoon salt shopping list
- 1/4 teaspoon freshly grated nutmeg shopping list
- 3/4 cup whole or low-fat milk shopping list
- 1 large egg shopping list
- 1/2 teaspoon vanilla extract shopping list
- 1/2 cup (1 stick) unsalted butter, room temperature shopping list
- 1 cup sugar shopping list
- 1 1/2 cups fresh blueberries, washed and patted dry shopping list
How to make it
- Preheat oven to 400 degrees.
- Spray muffin pans lightly with cooking spray or use paper liners to line the pans.
- Sift the 2 cups of flour, the baking powder, the salt and the nutmeg into a bowl and set aside.
- In a separate bowl, blend the milk, egg and vanilla extract.
- In a stand mixer fitted with a paddle attachment, cream together the butter and sugar until light and smooth in texture, 3 to 4 minutes. Add the flour mixture in three batches, alternating with the wet ingredients, mixing on low speed.
- Scrape down the sides of the mixing bowl with a rubber spatula as needed to blend the batter evenly.
- Increase the speed to medium and mix the batter until very smooth, 2 minutes.
- In a bowl, scatter the 2 tablespoons flour over the berries and toss to coat them evenly. Working by hand with a wooden spoon or rubber spatula, fold the blueberries into the batter, working gently and just long enough to distribute the berries evenly.
- Divide the batter evenly among 12 muffin cups.
- Bake until the top of a muffin springs back when lightly pressed, 18 to 20 minutes.
- Allow the muffins to cool in the pan on a wire rack for 5 minutes.
- Remove them from the pan and cool completely.
jett2whit
herby
Reviews & Comments 2
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "