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<\/a><\/p>\n<\/a>Any previous experiences with making blueberry muffins up until now have been limited to various boxed mixes, the most recent being the fat-free kind from Krusteaz. Since I’ve been on this random baking kick since last week, I figured I might as well try my hand at making blueberry muffins from scratch. Plus I have some blueberries I bought a few days ago that just aren’t getting eaten! Crazy, I know!<\/p>\n The original intention was to try a recipe for orange-berry muffins from Dorie Greenspan’s book. Alas, the local Kroger yesterday had some very anemic and questionable looking oranges, thus messing up those plans. I went through a bunch of my cookbooks to look up basic recipes for blueberry muffins and finally decided to try the one in the 75th anniversary edition of The Joy of Cooking.<\/p>\n Blueberry Muffins<\/p>\n <\/span>Adapted from “The Joy of Cooking – 75th Anniversary Edition”<\/p>\n <\/span>2 cups flour Preheat oven to 400 degrees. Place paper liners in muffin tin.<\/p>\n In a large bowl, combine the flour, baking powder, and salt. In another bowl, combine the eggs, milk, sugar, oil, and vanilla extract.<\/p>\n Add the liquid ingredients to the dry ingredients and mix lightly just until all the dry ingredients are mixed in — there should still be lumps and clumps of flour.<\/p>\n Add the blueberries and stir as little as possible. Fill the muffin tins almost to the top with batter.<\/p>\n Bake for 20 minutes. Once muffins are done, remove from muffin tin within a few minutes.<\/p>\n Verdict: we all felt that the muffins weren’t sweet enough. I don’t know why this particular recipe only called for 1\/3 cup sugar when other ones I looked at called for more. I don’t feel comfortable enough yet with baking sweets to just tweak amounts of ingredients so I tend to follow them as written. I think though that next time I make these I will tweak the sugar. Or better yet, try another recipe! That being said, the muffins weren’t a disaster.<\/p>\n
1 tbsp. baking powder
1\/2 tsp. salt
2 eggs
1 cup milk (I used fat-free vanilla soy milk)
1\/3 cup sugar
1\/2 cup oil
1 tsp. vanilla extract
1 cup fresh blueberries<\/p>\n