Blueberry Muffins or Bread

 

  • ½ cup canola oil or butter softened 
  • 3/4 cup granulated sugar
  • Zest of 1 lemon
  • 2 large eggs
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour (or 1 cup whole wheat)
  • ½ cup milk or buttermilk
  • 1 1/2 cups blueberries 
  • 6 tsp turbinado sugar


  • Line a muffin tin with paper liners or lightly grease loaf pan with nonstick cooking spray.
  • In a large mixing bowl, cream oil/butter, sugar, and lemon zest with a mixer until smooth and creamy, about two minutes. Beat in eggs until combined. Add in the baking powder, salt, and vanilla and mix briefly.
  • Add in half of flour, mix until just combined, then add in the milk, stirring to combine. Scrape the bottom and sides of the bowl and add in the remaining flour until just combined.
  • Add in blueberries and use a rubber spatula to gently fold them in.
  • Divide the batter up amongst the 12 muffins. Preheat oven to 425 degrees. Let the batter rest while the oven preheats. Top each muffin cup with 1/2 teaspoon turbinado sugar. 
  • Bake in the preheated oven for 7 minutes. After 7 minutes, do not open the door and reduce the heat in the oven to 350 degrees. Bake for an additional 13-15 minutes. Watch the muffins closely as cooking times may vary depending on your oven.
  • Let muffins cool for 5 minutes in the pan before removing them and transferring to a wire rack to cool completely.
    (Note: For bread bake at 325 degrees for 50-60 minutes.)

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