Jordan Marsch blueberry muffins
Delicious blueberry muffins made with fresh blueberries.
Servings: 16 Muffins
Calories: 131kcal
Ingredients
- 1 cup /130g whole wheat pastry flour
- 1 cup /160g bread flour
- 2 teaspoon /8g baking powder
- ½ cup /110g unsalted butter
- ½ cup milk
- 2 cup /316g blueberries I used fresh ones
- ½ teaspoon salt
- 1 teaspoon vanilla
- 2 eggs
- 2 teaspoon sugar for sprinkling
Instructions
- In a bowl sift the flours, salt and baking powder and mix well and set aside.
- Remove two tablespoon of flour mixture and add to blueberries and mix well. This step will prevent them from sinking to the bottom while baking.
- In a kitchen-aid mixture bowl, cream butter and sugar until pale and fluffy. Then add eggs one at a time. Then add dry ingredients to the eggs and butter mixture alternating with milk in 2-3 additions.
- Grease muffin tins well with butter; grease the top surface of the pans as well. Pile mixture high in each muffin cup, and sprinkle the sugar over tops.
- Bake at 375 degrees for 21 minutes or until tooth pick comes out clean.
Notes
In a bowl add whole wheat pastry flour all purpose flour, salt and and baking powder and mix well and set aside.
In a kitchen aid mixture bowl add softened butter and sugar and cream well until it become fluffy and pale.
To this add eggs one at a time.
In a bowl add two tablespoon flour mixture and blueberries and mix well.
Add flour mixture to egg and butter mixture alternating with milk in 2-3 additions.
To this gradually fold in blueberries.
Really thick dough like this
Transfer to prepared well greased muffin tin. I think I did little less on this part, muffins starts to sticking. Sprinkle sugar on the top of each muffin.
Bake it in a pre-heated oven for 375F for 21 minutes or until took pick comes out clean.
Enjoy with your favorite coffee.
In a kitchen aid mixture bowl add softened butter and sugar and cream well until it become fluffy and pale.
To this add eggs one at a time.
In a bowl add two tablespoon flour mixture and blueberries and mix well.
Add flour mixture to egg and butter mixture alternating with milk in 2-3 additions.
To this gradually fold in blueberries.
Really thick dough like this
Transfer to prepared well greased muffin tin. I think I did little less on this part, muffins starts to sticking. Sprinkle sugar on the top of each muffin.
Bake it in a pre-heated oven for 375F for 21 minutes or until took pick comes out clean.
Enjoy with your favorite coffee. Nutrition
Calories: 131kcal | Carbohydrates: 15g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 138mg | Potassium: 69mg | Fiber: 1g | Sugar: 3g | Vitamin A: 230IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 1mg
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