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More-Berries-Than-Batter Blueberry Muffins
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Brief Description
These muffins are as easy as making pancakes, and maybe even easier because they’re all done at once. Small amounts of cinnamon and almond extract bolster the aroma of blueberries, and even though these muffins are packed with the fruit, the cornstarch ensures they’re incredibly light.
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Main Ingredient
Blueberries
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Category: Quick Breads
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Cuisine: American
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Prep Time: 16 min(s)
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Cook Time: 24 min(s)
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Recipe Type: Public
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Source:
https://www.latimes.com/recipe/more-berry-than-batter-blueberry-muffins
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Tags:
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Notes:
Variations: Vegan Blueberry Muffins Substitute 1/2 cup nut-based milk, such as almond, cashew or oat, for the whole milk. Substitute vegetable oil, melted refined coconut oil or melted vegan butter substitute, such as Earth Balance, for the unsalted butter. Replace the egg with 1/4 cup plain carbonated or seltzer water. Bake at 425 degrees for 20 to 25 minutes. Lemon-Blueberry Muffins Add the finely grated zest of 1 lemon to the dry ingredients before mixing. Whole-Wheat Blueberry Muffins Replace 3/4 cup of the all-purpose flour with whole-wheat flour. Blackberry or Raspberry Muffins Substitute 2 cups halved blackberries or 2 cups whole raspberries for the blueberries. Substitutes: - Any other dairy milk or nut-based milk can be used in place of the whole milk. - Any neutral-flavored oil like vegetable, canola, grapeseed or avocado oil can be used in place of the melted butter, as can melted refined coconut oil or vegan butter. Make Ahead: Wrap the baked and cooled muffins individually in plastic wrap or in zip-top plastic bags and freeze for up to 1 month. Thaw overnight in the refrigerator, then rewarm in a 350-degree oven for 10 minutes.
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Posted By: rachelwalker
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Posted On: Aug 14, 2020
Number of Servings:
Ingredients:
- - Nonstick baking spray (or vegetable oil)
- 1 1/4 cups - all-purpose flour
- 1/2 cups - plus 3 tablespoons granulated sugar, divided
- 1/4 cups - cornstarch
- 2 teaspoons - baking powder
- 1 1/4 teaspoons - kosher salt
- 1/4 teaspoons - ground cinnamon
- 2 cups - fresh or frozen blueberries slightly heaping cups (12 ounces)
- 1/2 cups - whole milk
- 2 tablespoons - unsalted butter melted
- 1 1/2 teaspoons - pure vanilla extract
- 1/4 teaspoons - almond extract
- 1 - large egg
Directions:
Heat the oven to 400 degrees. Spray a 12-cup muffin tin with nonstick baking spray or lightly grease with oil, including the flat top around the cups. Line each cup with cupcake liners if you like.
In a large bowl, whisk together the flour, 1/2 cup plus 2 tablespoons sugar, the cornstarch, baking powder, salt and cinnamon. Add the blueberries and toss to coat.
In a liquid measuring cup, whisk together the milk, butter, vanilla extract, almond extract, if using, and egg. Pour the liquid ingredients over the dry ingredients and use a folding motion to gently combine the two until the batter just forms; you want there to be small lumps, so err on stopping before you think it’s ready.
Divide the batter among the prepared muffin cups and sprinkle each with 1/4 teaspoon of the remaining sugar. Bake, rotating the tin halfway through, until the muffins are domed and light golden brown on top and toothpick inserted in the center comes out with no wet batter clinging to it (there may be some berry juice), 20 to 24 minutes.
Transfer the muffin tin to a rack and let cool for 5 minutes. Remove the muffins from the tin and serve while hot with pats of cold butter for melting in their middles. Or let them cool completely on the rack to store for later.
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