Blueberry muffins
Soft, domed bakery-style muffins packed with blueberries and topped with a crackly sugar crust, baked once and grabbed all week.
- 45 min total
- 15 min hands-on
- Anyone can make this
- Serves 6
- About $1.10 a serving
- 420 calories
- Good the next day
- Vegetarian
Dolly says: Make the full amount, and tomorrow’s breakfast is already done.
Ingredients
For 6 servings.
- 2 large eggs
- ¾ cup milk
- 1½ cups blueberries, fresh or frozen
From your pantry
- ⅓ cup vegetable oil, plus a little for the tin
- 2 cups all-purpose flour
- ¾ cup sugar, divided
- 2 tsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
Each serving has about 420 calories, 8 g protein, 64 g carbs and 15 g fat, and costs about $1.10 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No milk? Half-and-half works.
Steps
Tap an underlined word for a quick explanation.
the oven to 400°F. Line a 12-cup muffin tin with paper liners or brush the cups with a little oil.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
the flour, all but 2 tablespoons of the sugar, the baking powder and salt in a large bowl.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
the oil, eggs, milk and vanilla in a medium bowl until smooth.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Pour the wet mix into the flour and with a spatula until just a few streaks of flour remain.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
the blueberries gently, just until the flour disappears.
Fold. Folding means mixing gently by scooping from the bottom and turning it over the top, instead of stirring hard. It keeps light mixtures airy and soft things like berries or herbs in one piece.
How you’ll know: You use slow, wide strokes and stop as soon as there are no streaks left.
Dolly’s tip: Thick, lumpy batter is right. Overmixing is the one way to make muffins tough.Divide the batter among the cups, filling them to the top, and sprinkle with the saved sugar.
18 to 22 minutes, until and a toothpick poked into the middle of one comes out clean or with a few dry crumbs.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 20 min
Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Cool in the tin 5 minutes, then move to a rack. They keep 3 days in an airtight container or 3 months in the freezer.
Timer: 5 min
Plan this in Dollop, and get the grocery list
Dollop plans your breakfasts along with the week’s dinners, puts what you need on the same grocery list, and walks you through each step.
