The Glen-Mor Restaurant used a base muffin batter and mixed in different fillings to make blueberry, cranberry, date, and apple muffins. The first attempt at Blueberry Muffins required a little tweaking because I used a a few too many blueberries. The final recipe is easy to make with perfect results. We will make the other muffin versions using this base batter in the coming weeks.
Servings: 10
Fresh
1 egg
1 cup milk
1 cup blueberries
Pantry
2 cups all-purpose flour
3 tsp. baking powder
3/4 cup granulated sugar
1/2 tsp. salt
1/4 cup canola oil
Mix dry ingredients
Preheat oven to 400 degrees-F. In a large mixing bowl, mix flour, baking powder, sugar, and salt, and set aside.
Mix wet ingredients
In a small mixing bowl, beat egg with a fork. Add milk and oil and stir to combine.
Make batter
Add wet ingredients to dry ingredients and mix with a fork just until combined. Add blueberries and stir until distributed throughout batter.
Bake muffins
Fill 10 muffin cups with liners or spray with cooking spray. Drop batter into muffin liners by the spoonful evenly among the cups, filling to the brim. Bake for 25 minutes.
Cool and serve
Remove muffin pan from oven and let muffins cool in pan for 5 minutes. Remove muffins from pan and let cool completely on a cooling rack. Serve immediately or store in airtight container for several days.
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