This basic recipe yields super moist, airy muffins and works with other fruit as well. Actually, I just made another batch today, this time with rhubarb and strawberries. Oh my, that combo was delicious, but there's something about blueberry muffins I just love, love, love. Depending on my mood, I either use lemon zest to brighten the flavors, or vanilla extract for a little more sweetness. Your choice!
Makes 12 muffins
- 1 ½ cups unbleached flour = 175 g de farine
- 2 teaspoons baking powder = 2 cuillères à café de levure chimique
- ¼ teaspoon baking soda = ¼ cuillère à café de bicarbonate de sodium
- Pinch of salt = une pincée de sel
- 1 egg, beaten = 1 oeuf, battu
- 5 fl. oz. Milk = 150 ml de lait
- ½ cup butter, melted = 110 g de beurre, fondu
- 1 teaspoon vanilla extract OR zest from 1 lemon = 1 cuillère à café de vanille OU le zeste d'un citron
- ½ to ¾ cup sugar = 100 à 150 g de sucre
- 1 ½ cups blueberries (fresh or frozen) = 180 g de myrtilles
Preheat oven to 400 degrees.
Stir the flour, baking powder, baking soda and salt together in a large bowl.
Combine the egg, milk, butter and vanilla extract or lemon zest in another bowl. Add to the dry mixture. Mix until just combined, don't over stir. Gently fold in sugar and blueberries.
Divide evenly between a 12-muffin tin and bake for 18 to 22 minutes. Enjoy!
Note: if you like a little bit of a crunchy top, sprinkle some brown sugar before baking.