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      Recipe: Blueberry Muffins

      Mike Green from Crust shows us the recipe for blueberry muffins

      Mike Green from Crust in Fenton shows how to make amazing blueberry muffins.

      Blueberry Muffin Recipe

    • 3 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1 cup sugar
    • 8 tablespoons (1 stick) unsalted butter, melted
    • 3 large eggs
    • 3/4 cup milk
    • Juice of 1 lemon
    • 2 1/2 cups fresh or frozen blueberries, or your fruit of choice
    • Directions

      1. Preheat oven to 375 degrees F. Line 12 muffin cups with paper liners and spray the top part of the pan lightly.
      2. Sift flour, baking powder, salt and cinnamon in bowl.
      3. Whisk the butter, sugar, eggs, lemon juice and milk together.
      4. Place 1 cup of the blueberries into a food processor and pulse until coarsely chopped.
      5. Add chopped blueberries to the egg mixture.
      6. Add the egg mixture into the flour mixture and stir until moist. Do not over-mix.
      7. Fold in the remaining blueberries
      8. Scoop the batter with an ice-cream scoop into prepared muffin pan. Batter should come to the top of the liner or pan. Garnish with decorative sugar crystals or granulated sugar before baking.
      9. Bake 25 to 30 minutes, until lightly golden brown and a toothpick inserted in the center of the muffin comes out clean.
      10. Remove from oven and cool for 5 minutes. Then remove from pan and ENJOY!

      Variations

      1. Caramel Apple Muffin
        • Replace the blueberries with peeled chopped apples coated in cinnamon and sugar. Garnish tops of muffins with melted caramel after baking instead of using the decorative sugar garnish.
      2. Strawberry Rhubarb Muffin
        • Replace the blueberries with chopped rhubarb and strawberries coated in cinnamon and sugar.