Blueberry Muffins

Written By Nur Schlenker

Photo courtesy of Nur Schlenker

These fluffy, flavourful muffins will have you dreaming of more.

Ingredients

  • 1 ¾ all purpose flour (plus ¼ cup for later)

  • 1 tsp baking soda

  • 1 tsp baking powder

  • ½ tsp salt

  • ½ cup unsalted butter (softened) 

  • ½ cup granulated sugar

  • ¼ cup light or dark brown sugar (plus more for sprinkling) 

  • 2 eggs

  • ½ cup of sour cream or yogurt (to fluff it)

  • 2 tsp pure vanilla extract (though I dont know why pureness is necessary)

  • ((it's because of your crippling cookie run addiction!!-Milly))

  • (((we should make a cookie run kingdom article-Milly)))

  • ((((I don't think the last two bullet points are about the recipe-also Milly))))

  • (((((Sava passionately disapproves)))))

  • ((((((of what? all recipes should have some entertainment-Nur))))))

  • (((((((sorry! back to your regularly scheduled ingredient list)))))))

  • ¼ cup milk

  • 1 ½ cups fresh blueberries

Supplies needed

  • One 12 muffin muffin pan (or you could make mini muffins, but I don't know how many that would make)

  • Oil spray or muffin liners

  • An electric mixer makes things easier, but it isn't necessary. 

  • A cooling rack

  • An oven

  • Oven mitts

  • Several metal bowls

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit 

  2. Grease or line 12 muffin cups.

  3. Mix the flour(not counting the ¼ cup) with the baking soda, baking powder, and salt.

  4. Using a handheld or stand mixer fitted with a paddle or whisk, beat the butter and sugars at high speed until smooth and creamy, about 3 minutes. 

  5. Add in the eggs one at a time, beating after each addition

  6. Stir in the sour cream or yogurt, along with the vanilla

  7. With the mixer on a low speed, add the dry ingredients & milk

  8. Then, once all is incorporated, roll the blueberries in the extra flour so they don't burst, and then gently fold them into the batter.

  9. Spoon the batter into the cups evenly, then top with the brown sugar to give it a crispy crust (you could also do a streusel recipe, but I didn't.)

  10. Bake them for 5 minutes at 425 degrees Fahrenheit, then lower the temperature to 350 degrees Fahrenheit, and cook them for 18-20 more minutes, until a toothpick comes out clean. 

  11. Once baked, take them out and cool for 5 minutes, then eat as soon as you want. They last for at least 3 days, but mine were gone much sooner than that.

Nur Schlenker

Nur is an 8th grader many readers will remember from Nur’s baking corner. She is a mole, fashionista, official Baker Of The Council (I just bring baked goods occasionally to student council meetings even though I am not on student council), and book Affectinado. They will most likely be writing about baked goods, good books, and anything else that picks her fancy.

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