One of the things I made this week were these beauties for one of my school friends' Christmas gifts. I adapted these slightly from Alton Brown's recipe, and they really are the perfect "cafe" style muffin - fluffy, light and packed with blueberry goodness! My friends Sabrina and Johana (she shared... nice girl!) both ate one during our exam yesterday and declared them wonderful - not too sweet, not heavy, and the perfect pick me up after a night of cramming! I'm going to pass this post on to the Home Made Christmas Gifts Event at My Kitchen Treasures too, so everyone can share the love!
If you make jumbo muffins, increase the baking time to 35 minutes and test with a toothpick for doneness.
Big Blueberry Muffins
Makes 6 jumbo or 12 regular muffins
12.5 ounces (360g) flour
1 teaspoon baking soda
2 teaspoons baking powder
1/4 tsp nutmeg
2/3 cup sugar
1/2 cup canola oil
3/4 cup buttermilk
1 cup fresh (or frozen, unthawed) blueberries
- Preheat oven to 375F, grease 12 large (or 6 jumbo) muffin cups.
- Whisk together the flour, baking soda, baking powder, nutmeg and salt. Set aside.
- In another large bowl, whisk together the sugar, oil, egg and buttermilk.
- Add the dry ingredients and fold gently to incorporate just slightly, then add blueberries and fold those in. A lumpy batter is fine here.
- Portion the mixture into greased muffin pans.
- Place into the oven, increase the temperature to 400 degrees.
- Bake for 20 to 25 minutes, rotating pan halfway through.
- Remove from oven and turn out onto a rack.
Total Fat: 10.2 g
Cholesterol: 18.5 mg
Sodium: 72.1 mg
Total Carbs: 35.6 g
Dietary Fiber: 1.0 g
Protein: 4.2 g