Blueberry quick muffins
Recipe
Recipe
Whole wheat flour – 2 cups
Blueberries – 1 cup
Sugar – ½ cup
Salt – ½ tsp
Baking powder – 3 tbsp
Butter – ¼ cup- melted
Egg –slightly beaten – 1
Milk – 1 cup
Heat oven to 3500C. Lightly butter a muffin pan (regular size/12 muffin cups per pan) Mix 1 ¾ cup of flour with baking powder, sugar and salt. Add milk, melted butter, and egg to the flour mixture. Combine everything together with a wooden spoon until just combined, do not over mix. Now sprinkle 1/4 cup flour over berries, gently toss to coat. Add the berries to the batter, gently fold in. Spoon the batter into the prepared muffin cups till about 3/4th full. Bake for about 18-20 minutes or till a toothpick inserted at the center of the muffins comes out clean. Keep the pan on a wire rack for 5 minutes. Unmold, serve warm with a dollop of butter or enjoy after the muffins cool down.
Substitute blueberries with peaches, mangoes, other berries etc.
This recipe is adapted from The Fannie Farmer Cookbook
Blueberries – 1 cup
Sugar – ½ cup
Salt – ½ tsp
Baking powder – 3 tbsp
Butter – ¼ cup- melted
Egg –slightly beaten – 1
Milk – 1 cup
Heat oven to 3500C. Lightly butter a muffin pan (regular size/12 muffin cups per pan) Mix 1 ¾ cup of flour with baking powder, sugar and salt. Add milk, melted butter, and egg to the flour mixture. Combine everything together with a wooden spoon until just combined, do not over mix. Now sprinkle 1/4 cup flour over berries, gently toss to coat. Add the berries to the batter, gently fold in. Spoon the batter into the prepared muffin cups till about 3/4th full. Bake for about 18-20 minutes or till a toothpick inserted at the center of the muffins comes out clean. Keep the pan on a wire rack for 5 minutes. Unmold, serve warm with a dollop of butter or enjoy after the muffins cool down.
Substitute blueberries with peaches, mangoes, other berries etc.
This recipe is adapted from The Fannie Farmer Cookbook
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