Want to have a treat? Try these fluffy, moist and yummy muffins bursting with favorful blueberries. All you need is 35 minutes on hand, two bowls and a few ingredients to bake these lovelies.
1 ½ - 2 cups fresh or frozen blueberries (332 grams) if frozen do not thaw
Instructions
Preheat the oven to 350 F or 180 C. Grease or line the 12-cup muffin cupwith paper liners.
Take a large bowl and add all purpose flour, baking powder and salt. Whisk and set aside.
In another bowl, toss in 1 teaspoon of flour in the blueberries. Set aside.
In another bowl beat the egg and milk together.
Now add the wet mixture and melted butter to the flour bowl. Using a spatula mix in the batter until it holds together and just moistened.
Fold in the blueberries until combined.
Now using an ice-cream scoop, scoop out the batter in the already lined muffin pan.
Put it in the preheat oven at 375 F for 18 – 22 minutes. Check by inserting the toothpick in the center to see if the muffins are baked properly and the toothpick comes out clean.
Cool them out on the wire rack before serving or storing.
Notes
do not overbeat: the muffin mixture as it will activate the gluten strands and you will get tough and dry muffins without the moist crumb that we all want.toss blueberries in all purpose flour: this will ensure the blueberries will not sink to the bottom and will be equally distributed throughout the muffins.