BA’s Best: Blueberry Muffins
I never ever make muffins spontaneously…and now I have no idea why. Because do you know how easy it is to make muffins from scratch? Muffins which you can then eat warm and spread thickly with an unholy amount of salted butter? It’s frighteningly easy. Like, one paragraph of instructions easy. Less than an hour away from homemade muffin glory, easy. If you can measure and stir (and not even that well, since muffins – like pancakes – are notorious fans of under-mixing), you can soon have these cooling on your counter and a sea of impressed faces staring at you, thanking their lucky stars for your existence.
BA’s Best: Blueberry Muffins
Taken directly from BA’s Best arsenal
Makes 1 dozen muffins
Ingredients:
Nonstick vegetable oil spray, for greasing
1 ½ cups all-purpose flour, measured correctly
1 cup whole wheat flour, measured correctly
1 cup white sugar
2 ½ tsp baking powder
2 tsp kosher salt
½ tsp nutmeg, preferably freshly grated
2 cups fresh blueberries, divided
2 large eggs + 2 large yolks, beaten together to blend
1 ½ cups plain whole milk yogurt
½ cup (1 stick) unsalted butter, melted
1 tsp finely grated lemon zest
2 tsp lemon juice
2 tsp vanilla
2 tbsp raw sugar (optional)
Salted butter, to serve (“optional”)
Directions:
Preheat the oven to 425 degrees F. Lightly coat the cups of a muffin tin with nonstick spray. In a large bowl, whisk together the 2 flours, sugar, baking powder, salt, and nutmeg. Add 1 ½ cups blueberries and gently stir until coated and evenly distributed. In a medium bowl, whisk together the eggs, yogurt, butter, lemon zest, lemon juice, and vanilla until very creamy. Gently fold the wet ingredients into the dry ingredients, just until combined – do not overmix, stop as soon as the last traces of flour disappear. Divide the batter evenly among the prepared muffin cups. Top with the remaining ½ cup blueberries and a sprinkling of raw sugar. Bake the muffins until a toothpick inserted into the centre comes out clean, ~25-30 minutes, rotating the tin from front-to-back halfway through baking. Transfer the tin to a wire rack and let the muffins cool for 5 minutes. Turn the muffins out onto the rack and let cool completely. Serve split, spread with butter, and with a giant sigh of contentment.
