Summer
Blueberry Muffins
A simple, high-domed muffin for July blueberries, with a sugared top and a tender crumb.
- Prep
- 15 min
- Cook
- 24 min
- Total
- 39 min
- Yield
- 12 muffins
- Category
- Baking
- Source
- The Home Almanac kitchen
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter, melted and cooled
- 2 eggs
- 1/2 cup milk
- 1/2 cup plain yogurt
- 1 tsp vanilla
- 1 1/2 cups blueberries
- 2 tbsp coarse sugar
Steps
- Heat the oven to 200 C (400 F) and line a 12 cup muffin tin.
- Whisk the flour, granulated sugar, baking powder, and salt in a large bowl.
- Whisk the melted butter, eggs, milk, yogurt, and vanilla in a second bowl.
- Fold the wet mixture into the dry mixture until just combined.
- Fold in the blueberries, then divide the batter among the cups and sprinkle with coarse sugar.
- Bake 20 to 24 minutes, until the tops are golden and a skewer comes out clean.
Notes
If using frozen berries, add them straight from the freezer and expect a few extra minutes in the oven.
Pairing Serve warm with salted butter.
Start with the harvest
This recipe is tied to blueberries. Browse the Ontario farm finder.
Tools
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- 12 cup muffin tin
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