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Blueberry Muffins

This recipe delivers classic blueberry muffins with a tender crumb and domed tops. Utilizing cake flour and specific mixing techniques, it ensures light, airy results. The process involves separate mixing of wet and dry ingredients, careful folding, and a strategic temperature adjustment during baking for optimal rise and texture. Perfect for breakfast or brunch, yielding 12 delicious muffins.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Breakfast
Cuisine british
Servings 12 people
Calories 1158.6 kcal

Equipment

  • 1 Muffin Pan 12-cup capacity
  • 2 Large Mixing Bowls For wet and dry ingredients
  • 1 Whisk
  • 1 Sifter For dry ingredients
  • 1 Ice cream scoop #20 (approx. 3.2 oz / 90ml capacity)

Ingredients
  

Main

  • 12 1/2 ounces cake flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • Heavy pinch salt
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 1 egg
  • 1 cup yogurt
  • 1 1/2 cups fresh blueberries
  • Vegetable spray for the muffin tins

Instructions
 

  • Preheat oven to 380 degrees F.
  • In a large bowl sift together the flour, baking soda, baking powder, and salt and set aside.
  • In another large bowl, whisk together the sugar, oil, egg and yogurt. Add the dry ingredients reserving 1 tablespoon of the dry ingredients and toss with the blueberries. Stir mixture for a count of 10. Add 1 cup blueberries to mixture and stir 3 more times. Reserve the 1/2 cup of blueberries.
  • Using a #20 ice cream scoop, add the mixture to greased muffin pans. Sprinkle the remaining 1/2 cup of berries on top of muffins and press down lightly. Place into the oven and increase the temperature to 400 degrees. Bake for 20 to 25 minutes, rotating pan halfway through. Remove from oven and turn out, upside down on tea towel to cool completely. Serve immediately or store in airtight container for 2 to 3 days.

Notes

1. The use of cake flour yields a tender, delicate crumb, characteristic of high-quality muffins. Do not substitute with all-purpose flour for the same texture.2. The specific mixing instructions ('stir for a count of 10', then '3 more times') are crucial to avoid overmixing, which develops gluten and results in tough muffins. Embrace the lumpy batter.3. Tossing some blueberries with reserved flour helps prevent them from sinking to the bottom during baking.4. Increasing the oven temperature after placing the muffins creates a 'thermal shock' that helps achieve a good initial rise and a domed top.5. Cooling muffins upside down on a tea towel prevents the bottoms from becoming soggy.