Here they are. Alejandro’s coveted blueberry muffins. Though I joke about his obsession with them, I’ve got to give the guy some credit. There is something magical about blueberry muffins. Incredibly moist and packed with bursts of sweet blueberries, they are the perfect breakfast or snack. As far as muffins go, blueberry happen to be my favorite type, squeezing in first place before lemon poppy seed.
I’ve tried a few recipes for blueberry muffins, and I keep coming back to this one. It produces muffins with a nice texture, a good level of sweetness, and the perfect amount of blueberries.
½ tsp. salt
2 tsp. baking powder
2 cups flour
½ cup shortening
1 heaping cup granulated sugar
1 tsp. vanilla
½ cup buttermilk
1½ cup blueberries (If using frozen, don’t thaw)
1. Preheat oven to 450 ºF. Grease or add liners to a standard 12 cup muffin pan.
2. In a medium bowl combine salt, baking powder, and flour; set aside.
3. In another bowl, cream together shortening and sugar, then mix in vanilla, eggs, and buttermilk.
4. Gently fold blueberries into flour mixture, then add this to the creamed mixture. Take care not to over-mix, or your muffins will turn out dense.
5. Fill muffin cups all the way to the top. Don’t worry, it’ll be okay. Your batter should make about 10-11 muffins. Sprinkle the tops with raw sugar.
6. Bake at 450 ºF for 5 minutes, then reduce the heat to 375 ºF and bake for another 18-20 minutes.
Yield: About 10 muffins
(Recipe from Noshings)