Blueberry Muffins Recipe by Mangia
Blueberry Muffins
We make our blueberry muffins with fresh blueberries only. So earmark this recipe for early summer, when the first crop of berries comes into the markets. You might be wondering what an apple is doing in the batter. It's adding moisture to an unusual muffin batter- one with two kinds of flour, both brown and white sugar, buttermilk, and the subtle flavor of mace. These are tender and luscious. You won't even need butter.
Ingredients
- 2 ½ cups all-purpose flour
- ½ cup whole-wheat flour
- 1 tablespoon baking powder
- ½ teaspoon ground mace
- ½ teaspoon salt
- 1 small Granny Smith apple
- 12 tablespoons which is 1 ½ sticks of unsalted butter, at room temperature
- ½ cup firmly packed light brown sugar
- ⅓ cup granulated sugar
- ¼ cup soy oil or safflower oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ¼ cups buttermilk
- 1 cup fresh blueberries picked over, rinsed, and dried
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease and flour muffin cups.
- Into a small bowl, sift together both flours, the baking powder, mace, and salt.
- Peel, core, and grate the apple.
- In the bowl of a standing electric mixer, cream together the butter, both sugars, and soy oil on medium speed for 4 minutes. Scrape down the bowl. Add the eggs, one at a time, scraping down the bowl after each addition. Beat in the grated apple and vanilla.
- Reduce the mixer speed to low and add half the dry ingredients. Beat in the buttermilk, then the remaining dry ingredients, and continue beating until no flour shows. By hand, gently fold in the blueberries.
- Spoon the batter into the prepared muffin cups, filling each three-quarters full. Bake 20 to 25 minutes, until the tops are golden and they spring back when lightly touched. Let the muffins cool in the pan and serve warm or at room temperature. They will store, well wrapped in plastic, at room temperature or in the freeze
