June 2, 2020
If muffins are your weakness, then these will surely be added to your list. Not only does Annie show us how to make some tasty "Maine-style" blueberry muffins, she provides us with all kinds of variations and additions to the recipe!
2 cups all-purpose flour
2/3 cup sugar
1 tablespoon baking powder
3/4 teaspoon table salt
1/3 cup canola oil
2 large eggs OR 1/2 cup carbonated water OR 2 teaspoons baking soda and 2 tablespoons apple cider vinegar
2/3 cup whole milk
1 1/3 cups fresh (or frozen) Maine blueberries
Preheat oven to 350°F. Lightly grease a 12-cup muffin pan or line with paper liners. Sift the dry ingredients into a medium-sized bowl. Make a well in the center of the dry ingredients and add the oil, eggs, and milk. Stir until just combined. Gently fold in the blueberries. Fill the muffin cups two-thirds full. Bake for 15 to 20 minutes or until a toothpick inserted into the center comes out clean and the muffins spring back when lightly pressed. Remove the muffins from the pan to cool on a wire rack.
Makes 12 muffins
Pumpkin, Honey, and Walnut
Reduce the milk to 1/3 cup, add 2 tablespoons honey, and 1 cup pumpkin puree with the other liquid ingredients. Stir in 3/4 cup chopped walnuts instead of the blueberries.
Replace the blueberries with dried cranberries or apricots; raisins; or chocolate chips.
Sprinkle the tops of the muffins with granulated or coarse-grain sugar.
Sprinkle the tops of the muffins with streusel.
*recipe sourced from athomeatsea.com