Slyh in the Kitchen

I’ve always been a big fan of Blueberry Muffins; after all, they were what I requested for my first birthday because I didn’t like cake. (It’s okay to assume I was a weird child. I like cake now.)

Lately, Jon and I have been frequenting a French bakery here in town. The bakery is owned and operated by a Frenchman named Robert. He’s such a character. We love going in to speak with him. Our favorite thing about the bakery is the blueberry muffins. He has some of the best around.

Some weekends, I’m just too lazy to get up and drive across town to buy muffins. It is just easier sometimes to make them myself. I’m glad I did; they are awesome!

Ingredients:
Wet:
½ stick unsalted butter, room temperature
1/3 cup sugar
1 egg
2 tsp vanilla extract
¼ cup milk
2 tbsp vegetable oil

Dry:
1 and ½ cups cake flour
2 tsp baking powder
¼ tsp salt
1 tbsp milk (I know this is in the dry, it’s supposed to be.)
½ cup blueberries dusted with 1 tsp cake flour
Turbinado sugar, about ½ tsp per muffin (optional)

Makes about 6 muffins

In a mixing bowl, combine the butter and sugar. Mix together until light and fluffy.

Add in the egg, vanilla extract, milk and vegetable oil. Stir until combined.

In a separate bowl, whisk together the cake flour, baking powder, and salt.

Add the flour mixture to the wet ingredients. Stir until combined. Add in the 1 tbsp milk.

Fold in the flour-dusted blueberries.

Fill each spot of the muffin tin 2/3 of the way to the top.

Bake on 375 degrees Fahrenheit for 8 minutes.

Remove the muffins and add the turbinado sugar to each muffin. Gently push the tops of the muffins down some to prevent a dome-shaped top from forming.

Return to the oven for another 8-10 minutes or until a toothpick comes out clean when inserted into the middle of the muffin.

Allow the muffins to cool in the pan, then transfer to a baking rack to finish cooling.

I love these Blueberry Muffins with a great cup of coffee!

Instructions without photos:

Ingredients:
Wet:
½ stick unsalted butter, room temperature
1/3 cup sugar
1 egg
2 tsp vanilla extract
¼ cup milk
2 tbsp vegetable oil

Dry:
1 and ½ cups cake flour
2 tsp baking powder
¼ tsp salt
1 tbsp milk (I know this is in the dry, it’s supposed to be.)
½ cup blueberries dusted with 1 tsp cake flour
Turbinado sugar, about ½ tsp per muffin (optional)

Makes about 6 muffins

In a mixing bowl, combine the butter and sugar. Mix together until light and fluffy. Add in the egg, vanilla extract, milk and vegetable oil. Stir until combined.

In a separate bowl, whisk together the cake flour, baking powder, and salt.

Add the flour mixture to the wet ingredients. Stir until combined. Add in the 1 tbsp milk.

Fold in the flour-dusted blueberries.

Fill each spot of the muffin tin 2/3 of the way to the top. Bake on 375 degrees Fahrenheit for 8 minutes.

Remove the muffins and add the turbinado sugar to each muffin. Gently push the tops of the muffins down some to prevent a dome-shaped top from forming. Return to the oven for another 8-10 minutes or until a toothpick comes out clean when inserted into the middle of the muffin.

Allow the muffins to cool in the pan, then transfer to a baking rack to finish cooling.

I love these Blueberry Muffins with a great cup of coffee!

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