I saw this recipe in an email from a Mennonite nursery/farm in Maryland, located across the river from us.
I didn’t do the final step, which was to dip the warm muffins in butter. I am not working that hard on a farm for that luxury. They are not overly sweet, but still quite a treat. Fresh summer blueberries shine in this recipe.
Blueberry Muffins
Ingredients:
- 1¾ cups all-purpose flour
- ¼ cup granulated sugar
- 2½ tsp baking powder
- ¾ tsp fine sea salt
- 1 large egg
- ¾ cup milk
- 1/3 cup vegetable oil, such as avocado
- 1 cup fresh blueberries, dry
- 1-2 Tbsp granulated sugar
Directions:
Preheat oven to 400. Line a 12-count muffin tin with parchment liners.
In a mixing bowl, whisk flour, sugar, baking powder, and salt.
In a small mixing bowl, whisk egg, milk, and oil.
Add the wet ingredients to the dry, mixing until just combined.
Gently stir in the blueberries.
Divide equally between the tin.
Sprinkle a bit of the remaining sugar on top.
Bake for 20 to 25 minutes, ours took 21 minutes.’Let cool on a rack.
Store cooled muffins in a sealed container.
Makes 12 muffins.
~Sarah