Easy Blueberry Muffins

Thursdays are cooking days at CMS ASP and this week students made easy blueberry muffins. Check out the recipe below.


·         12-cup muffin pan
·         paper liners,
·         1 bowl
·         a whisk
·         a measuring jug that holds at least 1 cup
·         measuring cups and spoons
·         a fork
·         a spoon or spatula

Yield: 8 muffins

·         1 1/2 cups all-purpose flour
·         3/4 cup sugar, plus 1 tablespoon for muffin tops
·         1/2 teaspoon kosher salt
·         2 teaspoons baking powder
·         1/3 cup vegetable oil
·         1 large egg
·         1/3 – 1/2 cup 2 % milk
·         1 1/2 teaspoons vanilla extract
·         1 cup fresh blueberries
·         Toothpicks
·         Cooling rack

1. Heat oven to 400 degrees F. Then, line 8 standard-size muffin cups with paper liners. Add 1 to 2 tablespoons of water to the 4 empty muffin cups (this helps to make sure the muffins bake evenly).

2. Combine flour, 3/4 cup of the sugar, baking powder and the salt in a large bowl with a whisk. Whisk at least 10 times to make sure the baking powder and salt have evenly dispersed. 

3. Next, add vegetable oil to a measuring jug that holds at least 1 cup. Add the egg then fill the jug to the 1-cup line with milk (this should be 1/3 to a 1/2 cup of milk). Add vanilla extract and whisk until combined.

4. Add milk mixture to the bowl with flour and sugar then use a fork to combine. Do not over mix. (The muffin batter will be quite thick -- see note below for more details). 

5. Roll blueberries in 1-2 tablespoons of flour. This will keep them from sinking to the bottom of the muffins. Add blueberries and use a spatula or spoon to gently fold the blueberries into the muffin batter.

6. Bake blueberry muffins 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer muffins to a cooling rack and cool completely.

Notes and Tips

To store muffins: Place them in a plastic bag, seal, and store at room temperature for up to 2 to 3 days. To freeze muffins, wrap them tightly in aluminum foil or place them in freezer bags, and freeze for up to 3 months.

Batter Thickness: The batter should be thick and scoopable -- not runny and not dry or extra thick like dough. If the batter is too runny, add flour, a tablespoon at a time until correct consistency. If batter is dry or too thick, add milk, a tablespoon at a time until correct consistency.


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