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Blueberry Muffins
From Dorothy McNett's recipes at www.dorothymcnett.com. This is a quick and easy basic recipe using many good cooking techniques. Feel free to use other berries as in season. Makes 8-12, depending on the depth of your muffin pans or custard cups.
drizzles of extra virgin olive oil for brushing
2 cups unbleached all purpose flour
1/3 cup crystalline brown sugar (raw sugar)
1 tablespoon baking powder
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1 cup fresh blueberries, washed and drained
3/4 cup milk
1/3 cup extra virgin olive oil
2 eggs, whisked
Preheat oven to 400 degrees. Lightly brush a bit of olive oil on bottom and half-way up the sides of the muffin cups. If using paper muffin liners, I still lightly brush the bottom so that the paper will remove easier. Set aside. Combine the carefully measured flour, sugar, baking powder, salt and pepper in a batter bowl. Whisk well to blend all of the ingredients. Gently stir the blueberries into the flour mixture without crushing them. In a small bowl whisk together the milk, oil and egg. Add to the flour mixture all at once and stir just until dry ingredients are moistened. The batter will be lumpy. Do not overmix. Scoop batter evenly into prepared muffin pan. Bake 20-25 minutes, or until nicely browned and a toothpick inserted into the center "comes out clean". (that means there is no uncooked batter sticking to the toothpick) Cool in the pan several minutes, then carefully remove and serve warm.
Recipe created 2011-12-26.
