I make a lot of muffins these days, not least because my daughter needs something to eat for an afternoon snack at school, and I’d rather pack these (with fruit) than storebought granola bars or crackers. And while we both love the cranberry-orange muffins and pumpkin-white chocolate muffins, those really need nuts to make them shine– and nuts are, regrettably, not an option for school these days.
Instead our latest batch of muffins was the classic blueberry muffin– no bells, no whistles, no yogurt or sour cream or lemon zest to make them fancy… just a good old-fashioned muffin, tender, not too sweet, and studded with handfuls of fresh blueberries. The recipe doesn’t make a full dozen but you could easily add more blueberries to bulk up the mix– since I wasn’t using paper muffin liners I didn’t want to risk the muffins falling apart during unmolding due to an excess of berries, but looking at the finished product I think they’d be fine with a full pint of berries.
Weeknight Blueberry Muffins (makes 10)
2 cups flour
2 tsp. baking powder
1/2 tsp. kosher salt
1/2 cup vegetable oil
3/4 cup milk
2/3 cup granulated sugar
1 1/2 cups blueberries
1. Combine flour, baking powder, and salt in a bowl.
2. In a separate bowl, combine egg, oil, milk, and sugar and mix well.
3. Toss blueberries in the flour mixture, then pour in wet ingredients.
4. Stir until just combined and scoop into greased muffin pans.
5. Bake at 350 degrees F for 20-25 minutes until a toothpick comes out clean.
6. Cool in the pan for 5 minutes, then turn out onto a rack to cool completely.
- I think next time I might raise the baking temperature to 375 in an effort to promote browning on top– these muffins looked kind of pale, and I’m hoping that a higher temperature might help pretty them up a bit.
- Alternatively, using 2 eggs and correspondingly less milk might also add some color, since the egg yolk would make the batter darker. I’ve seen other muffin recipes with this ratio of egg to milk, so it would likely turn out all right.
- I know that adding more sugar would help with browning, but I wanted to keep these more muffin-like and less cupcake-like.