Blueberry Muffins
The course crystals of turbinado sugar give these delicate muffins an appealing crunch.
Ingredients
- 2 cups flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 egg, beaten
- 1/4 cup unsalted butter, melted
- 1 cup milk
- 1/2 teaspoon pure vanilla extract
- 1 1/4 cups fresh blueberries
Directions
- Preheat the oven to 180C. lightly spray 12 muffin cups with cooking oil spray. Combine the flour, granulated sugar, baking powder, and salt in a large bowl.
- In a separate bowl, mix the egg, butter, milk and vanilla extract.
- Stir to combine well. Add the wet ingredients to the dry ingredients and stir just until combined. Do not overmix.
- Gently fold in the blueberries. Fill the muffin cups two-thirds full. Sprinkle each muffin with the turbinado sugar. Bake for 35 minutes, or until muffin tops are golden-brown and a toothpick inserted into the centre of a muffin comes out clean. Cool for 5 minutes in the muffin tins, then untold and transfer to a cooling rack. Serve warm. Freeze leftover muffins in plastic wrap or in a tightly sealed plastic bag for up to 2 months.
Makes 12 muffins.
Very Blueberry, by Jennifer Trainer Thompson