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by Yee-Fan Sun | 1
continued from page 1
Like just about all my muffin recipes, this one comes from my mom and is
adapted from the muffin recipe from Baking with Julia. And, as generally
happens when recipes get passed along, my mom's adjusted amounts to make
the recipe her own; I've tweaked some more to suit my own tastes. This
recipe produces a light, fluffy and lusciously blueberry-packed muffin
that's not too sweet, and just buttery enough to make your mouth water
(if you want to be even healthier, you can use all canola oil instead of
butter the way my mom does, but personally, I like the flavor the butter
imparts). Feel free to add your own special touch as you see fit … a
little more sugar if you have a sweet tooth, a little lemon zest if you
want some zing, all butter if you want to go no-holds-barred on the
buttery goodness, a dash of cinnamon for some spice.
1½ cups + 1 Tbsp. all-purpose flour
1/4 barley flour, brown rice flour or soy flour*
1 Tbsp. baking powder
½ cup sugar
¾ cup milk
¼ cup yogurt
¼ cup butter, melted and cooled for 10 minutes
¼ cup canola oil
1 pint of fresh blueberries**
raw or regular sugar for sprinkling (optional)
*You can substitute with
regular white all-purpose flour if you like, bringing the total flour
amount to 1-3/4 cups; the barley/brown rice/soy flour gives the muffins
a little extra shot of good nutritional content, and a nice texture as
** If you use frozen instead, don't thaw them.
15 minutes prep time, plus 15-18 minutes in the oven
yields 12-14 muffins
Melt the butter in a small pot on the stove (or in a bowl in the
microwave). Let cool. Turn on the oven to 400F. Line a 12-cup standard
muffin tin with muffin liners.
Sift the flour and baking powder (if you don't have an actual sifter,
shake the ingredients through a fine-mesh strainer) into a bowl. Remove
a tablespoon or so of the flour mixture, and toss it with the
In a separate bowl, beat the eggs for a minute or so. Add the sugar and
continue beating for another few minutes, until the mixture's a lovely
pale yellow and the sugar's starting to dissolve a bit. Add the milk,
oil, butter and yogurt and beat some more until the ingredients are more
or less mixed together.
Fold the flour mixture in by hand. Be very gentle, and work only until
the flour is just incorporated (don't worry if there are still a few
lumps). Do not beat too hard or for too long, or your muffins will end
up leaden instead of all nice and fluffy. Carefully add the blueberries
to the batter and fold them in, still working by hand.
Spoon the batter into the lined muffin tins, filling each cup to the
brim (if you want smaller muffins, you can fill the tins 2/3 of the way,
in which case you'll need to bake in a couple of batches). Sprinkle the
tops with sugar. (I like raw sugar as the coarse granules add a nicer
texture than regular sugar, but feel free to use normal white sugar if
it's all you have on hand.) Slide the pan into the oven and bake for
15-18 minutes. When the muffins are baked to a pretty golden brown, and
the tops spring back when you press them, pull them out of the oven. Let
cool in the pan for a couple of minutes, then carefully remove them and
arrange on a plate. Serve warm (alternatively, you can let them cool
thoroughly, wrap in aluminum foil, slide into a plastic bag, and freeze
them for later).
muffins: lemon-poppy | chocolate chip | milk-free
. laze . home.