Oven Temperature | 400 F |
Cook Time | 20 minutes |
Servings | 12 muffins |
Tools | Conventional Oven, Measuring Spoons, Measuring Cups, Liquid Measuring Cup, Two bowls, Spatula, Whisk, Muffin Tray, Ice Cream Scooper, Cooling Rack |
Ingredients | 1 large egg
1/2 cup sugar 1 tsp vanilla extract 1 tsp cinnamon 1/2 cup oil (I used olive oil) 2/3 cup of milk 2 cups of all-purpose flour 1 tsp baking soda 1/4 tsp baking powder 1 cup of blueberries
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Before you begin |
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Recipe | Step 1: Prepare Wet Ingredients:
Step 2: Prepare Dry Ingredients: Tip: You can skip the below steps if you use 2 cups of self-rising flour
Step 3: Slowly add the flour mixture to the wet mixture. Use a spatula to mix together. Do not add the flour all at once but do it in stages. Create wet dough that is still a bit lumpy. The flour mixture should be completely integrated, but not over mixed to smooth consistency.
Step 4: Add a cup of washed and dried blueberries to the wet dough. Mix together to integrate
Step 5: Use an ice cream scooper to fill the muffin tray cups. About two spoons of dough per each cup. Should not exceed the top. Tip: Don’t worry about making the top perfect once cooked your muffins will come out the right shape
Step 6: Place the filled muffin tray into an oven for 20 minutes. You should check it often. Your oven temperature might different. Tip: Muffins are done when they turn golden brown color or if you insert a toothpick and it comes out clean
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Cooling | Cool your muffins in the muffin tray after taking it out the oven for a few minutes. Then remove each muffing and place it on the cooling rack. Tip: To easily remove muffins from the tray use a small spatula to ease each muffing from its cup. If you used lined cups then muffins will come right out. The clean-up is a lot easier too 🙂
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Serving Suggestions | This is great for breakfast with some freshly brewed Lychee tea
Summer 2012
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