Monday, April 13, 2015

Blueberry Muffin Recipe

I have been baking a lot recently. We make our own breads. From Italian loaves that we drizzle with balsamic vinegar and olive oil and cinnamon buns with icing to bagels and muffins for breakfast. It goes hand in hand with growing our own fruits and vegetables. I want to live in a world where I make and grow most all of our family's food. I know not everyone can be at home and spend the amount of time it requires to do this. And I know that not everyone wants to use their time this way. For me, it feels good knowing exactly what I am feeding my family. At first, there were some skeptical looks from the girl who were too used to pre-packaged foods, but with recipes like this, I am slowly winning over the hearts of the teenagers in this house. I am sharing this one with you because it is super easy and quick. It can be made and be ready to eat in less than an hour. And, it is seriously Oh-My-Words-Aahhhh-mazing! This recipe makes 16 HUGE bakery-style muffins.

3 cups Bread Flour (We use King Arthur brand)
1 1/2 cups Sugar (I know it is a lot, but worth every calorie!)
1 teaspoon Salt
2 tablespoons Baking Powder
2/3 cup Vegetable Oil
2 Eggs (duck eggs, if you have them)
2/3 cup Milk (I use our goat's milk)
2 teaspoons Vanilla
2 cups Blueberries (I use mine from the freezer without thawing)

For the topping:
Granulated Crystal Sugar

1. Preheat oven to 400 degrees and line muffin pan with paper muffin liners or grease the bottom of the pan well.

2. Combine all of your dry ingredients in a large mixing bowl; flour, sugar, salt, baking powder and stir to mix them together.

3. Use a 2-cup measuring cup. Measure 2/3 cup of vegetable oil into the cup first. Add 2 eggs to this and combine. Then, fill to the 2 cup mark with milk. Add vanilla and stir until mixed.

4. Add contents of measuring cup to dry ingredients in bowl and combine until a thick batter is formed. I use a spatula to make sure to get all the dry ingredients incorporated. Add blueberries.

5. Spoon into muffin tins. I make them level with the top for big, bakery-style muffins. This recipe makes 16 muffins when made this way. You can make smaller muffins by using less batter in each cup and make more of them. I usually make 8 muffins to a each muffin tin. To make my muffins extra moist, I add a little water to the empty muffin spaces; just under half way to the top is perfect. Sprinkle the crystal sugar (to taste and appearance) on the tops of the uncooked muffins. Sprinkle ground cinnamon on top and bake.

6. Bake for 20-25 minutes or until a skewer inserted into the cooked muffins comes out clean.

7. Cool for 10 minutes in the pan and eat warm. Or cool completely on a wire rack and store for later.

If you make these, I would love to hear your thoughts on them. :)

~Sonja ♥

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