A straightforward, everyday staple that delivers a tender crumb, domed tops, and evenly distributed fruit without sinking
Ingredients
1/4 cup (60 g) margarine, softened
1/2 cup (100 g) granulated sugar
1 large egg
3/4 cup (180 ml) milk
1/4 tsp (1.25 ml) vanilla extract
1/2 tsp (3 g) salt
1 3/4 cups (220 g) plus 1 tbsp (8 g) flour, divided
2 1/2 tsp (10 g) baking powder
1 cup (150 g) fresh or frozen wild blueberries
Stats
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Prep time: 15 minutes
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Bake time: 20- 25 minutes
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Total time: 35-40 minutes
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Yield: 12 muffins
Disclaimer
Disclaimer
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3. Allergen & Dietary Information
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Check Your Labels: We cannot guarantee that any recipe on this site is entirely free of allergens (such as nuts, dairy, gluten, soy, etc.). It is your sole responsibility to thoroughly check all ingredient labels before preparation.
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Baking Tip
The High-Heat Jump-Start: Starting the bake at 425°F (218°C) activates the leavening agents rapidly and produces steam, giving the batter an initial burst of rise for high, domed tops. Dropping the temperature to 350°F (177°C) lets the center bake through completely without over-browning the outside.
Instructions
Step 1: Preheat your oven to 425°F (218°C). Grease a standard 12-cup muffin tin or line with paper liners.
Step 2: In a medium bowl, whisk together 1 3/4 cups (220 g) flour, baking powder, and salt. Set aside.
Step 3: In a separate mixing bowl, beat the softened margarine and sugar together until light and fluffy.
Step 4: Beat in the egg, milk, and vanilla extract until combined.
Step 5: Pour the wet mixture into the dry flour mixture. Stir gently just until the flour is moistened (the batter should remain lumpy).
Step 6: In a small bowl, toss the blueberries with the remaining 1 tablespoon (8 g) of flour. Gently fold the floured berries into the batter.
Step 7: Divide the batter evenly among the 12 prepared muffin cups.
Step 8: Bake at 425°F (218°C) for 5 to 7 minutes, then reduce oven heat to 350°F (177°C) and bake for another 10 to 18 minutes, until a toothpick inserted into the center comes out clean.
Step 9: Let muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool.