I’ve made blueberry muffins many times, but for once I decided I should really follow the recipe and not just toss some blueberries into regular muffin batter.
So, in my trusty 60’s era Pillsbury cookbook, it instructed me to use not the regular “basic muffin” recipe, but the “rich basic muffin” recipe. This meant increasing the sugar and oil and decreasing the milk.
2 c flour
1/2 c sugar (increased from 1/4 c)
3 tsp baking powder
1/2 tsp salt
1 beaten egg
2/3 c milk (decreased from 1 c)
1/3 c oil (increased from 1/4 c)
1 c fresh or 3/4 c frozen blueberries
Mixing & Filling
Like with most muffin recipes, the instructions are pretty simple. Mix all your dry ingredients first, then add your wet ingredients and stir.
Mix together by hand and don’t over mix. It’s okay for the batter to be lumpy. Add the blueberries last and gently stir them into the batter.
With this “rich” recipe, the batter will be pretty thick. It’s also not going to rise as much, so you can fill the muffin cups pretty full.
For either the basic or rich recipe, preheat the oven to 400 F. For the basic recipe, bake 20-25 minutes or until the tops are golden brown. For the “rich” recipe, bake 15-20 minutes or until golden brown.
The results of following directions?
I’ll be honest, the “rich” recipe was not my favorite. The muffins were very dense and a little dry. They tasted good, though, so they still got eaten. The “basic” recipe is much better, and next time I’ll just throw some blueberries into the basic batter.