My son’s favourite coffee shop snack is a blueberry muffin. And so this morning I decided to surprise him with a batch warm from the oven – I’m not sure why I don’t do this more often, because the batter took as much time to stir together as it took the oven to warm up. Everyone had warm blueberry muffins with their coffee or milk, and he happily took another in his lunch. Not only is this batter simple to stir together, it can be used as a blank canvas for any number of additions – try other berries, chopped apple, dried fruit… use your imagination!
When you’re baking with frozen berries – and blueberries in particular – keep them in the freezer until you’re ready to pour them into the batter. If they start to thaw, they’ll release their juices, making your batter runny… and purple or green.
Easy Blueberry Muffins
1 1/2 cups all-purpose flour
1/2 cup sugar
1/4 cup packed brown sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup milk
1/3 cup canola or other mild vegetable oil
2 large eggs
1 tsp vanilla
2 cups fresh or frozen (don’t thaw them) blueberries
Preheat the oven to 375F and line muffin pan with paper liners.
In a large bowl, stir together the flour, sugar, brown sugar, baking powder and salt. In a small bowl, whisk together the milk, oil, eggs and vanilla. Add the liquid ingredients to the dry ingredients and fold gently until almost combined; add the berries and stir just until blended.
Divide the batter among the muffin cups. Bake for 20 minutes, or until golden and springy to the touch. Makes about 1 dozen muffins.