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Blueberry Muffins
Posted: July 4, 2016
Recipe by: Anita Hansen
The highlight of many family meals over the decades!
Active Time
10 minutes
Total Time
30 minutes
Yields
1 Dozen

Ingredients:

  • 1 c. Unbleached White Flour
  • 3/4 c. Fresh ground Whole Wheat Flour
  • 2/3 c. Sugar
  • 1 Tbsp. Baking Powder
  • 3/4 tsp. Salt
  • 6 Tbsp. Butter, softened
  • 1 Egg
  • 3/4 c. Milk
  • 1 tsp. Lemon Peel, grated (optional)
  • 1/2 tsp. Vanilla
  • 1 c. Fresh or frozen Blueberries (if frozen, do not thaw)

Directions:

  1. 1. Preheat oven to 400° F.
  2. 2. Combine dry ingredients.
  3. 3. Cut in Butter.
  4. 4. Combine Egg, Milk, Vanilla, and Lemon Peel.
  5. 5. Stir egg mixture into flour mixture just until flour is moistened.
  6. 6. Carefully fold in Blueberries.
  7. 7. Using a cookie scoop, spoon into paper lined or greased muffin pan.
  8. 8. Bake at 400° F for 20-25 minutes. They should be golden brown on top.
  9. 9. Immediately remove muffins from the pan to cool briefly on a cooling rack.
  10. 10. Serve warm.

Author's Notes:

Be careful not to over mix the muffin batter as over mixing will cause tough, dense muffins and can release too many blueberry juices which will turn your muffin batter a funny shad of blue-green! Paper muffin cup liners can stick to these muffins when the muffins are fresh and hot. This isn't a problem after the muffins cool.

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Blueberry Muffins

  • Prep
    10 minutes
  • Total Time
    30 minutes
  • Yields
    1 Dozen

Description

"The highlight of many family meals over the decades! "

Ingredients

  • 1 c. Unbleached White Flour
  • 3/4 c. Fresh ground Whole Wheat Flour
  • 2/3 c. Sugar
  • 1 Tbsp. Baking Powder
  • 3/4 tsp. Salt
  • 6 Tbsp. Butter, softened
  • 1 Egg
  • 3/4 c. Milk
  • 1 tsp. Lemon Peel, grated (optional)
  • 1/2 tsp. Vanilla
  • 1 c. Fresh or frozen Blueberries (if frozen, do not thaw)

Directions

  1. 1. Preheat oven to 400° F.
  2. 2. Combine dry ingredients.
  3. 3. Cut in Butter.
  4. 4. Combine Egg, Milk, Vanilla, and Lemon Peel.
  5. 5. Stir egg mixture into flour mixture just until flour is moistened.
  6. 6. Carefully fold in Blueberries.
  7. 7. Using a cookie scoop, spoon into paper lined or greased muffin pan.
  8. 8. Bake at 400° F for 20-25 minutes. They should be golden brown on top.
  9. 9. Immediately remove muffins from the pan to cool briefly on a cooling rack.
  10. 10. Serve warm.

Author's Notes

Be careful not to over mix the muffin batter as over mixing will cause tough, dense muffins and can release too many blueberry juices which will turn your muffin batter a funny shad of blue-green! Paper muffin cup liners can stick to these muffins when the muffins are fresh and hot. This isn't a problem after the muffins cool.

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