Blueberry Muffins
Servings Prep Time
12Muffins 10Minutes
Cook Time
20Minutes
Servings Prep Time
12Muffins 10Minutes
Cook Time
20Minutes
Ingredients
  • 2cups flour
  • 2Tablespoons baking powder
  • 1/4teaspoon salt
  • 1 large egg(beaten)
  • 1/2cup white sugar
  • 1/2cup brown sugar
  • 1cup milk
  • 4Tablespoons melted butter(cooled)
  • 2cups blueberries(fresh, frozen thaw first and rinse)
  • 1Tablespoon flour
Instructions
  1. Preheat oven to 400 degrees for conventional, 375 for convection*
  2. In large bowl, mix flour, baking powder and salt together
  3. In separate small bowl, add beaten egg, white sugar, brown sugar and milk. Mix well
  4. Stir in cooled melted butter
  5. Add wet ingredients to dry ingredients and mix until just combined (lumps are ok)
  6. Sprinkle flour on blueberries to lightly coat (this helps prevent them from sinking). Gently fold in blueberries
  7. Fill muffin tins 3/4 to almost full
  8. Bake at 400 degrees for 20 minutes conventional oven, 375 degrees for 20 minutes convection oven (as mine were baked)
  9. Let cool for 10 minutes
Recipe Notes

*We have a convection oven, so MOST of our pastries/breads/muffins we use this method.  I like to include both heat settings for these recipes.

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