MAIDA HEATTER'S BLUEBERRY MUFFINS
Posted here for safekeeping. Although she specified sifted flour, I believe today's flour does not require pre-sifting.
Provided by coconutty
Categories Dessert
Time 40m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Place rack in center of oven and preheat oven to 400°F Use a muffin pan with liners or a buttered, nonstick pan (for a better crust).
- Sift together flour, baking powder, salt and sugar in a very large bowl.
- Add blueberries; stir gently to mix.
- In another bowl, beat egg lightly just to mix.
- Add butter, milk and rind. DO NOT OVERMIX.
- Add liquid ingredients all at once to dry ingredients.
- Fold with rubber spatula only a few seconds until dry ingredients are barely moistened. Batter should be lumpy.
- Fill muffin forms 2/3 full.
- Bake 20-25 minutes until golden. Cool in pan 2-3 minutes.
- Then cover with a rack, turn over pan and rack, and remove pan. Turn muffins right side up.
Nutrition Facts : Calories 126, Fat 2.9, SaturatedFat 1.6, Cholesterol 24.1, Sodium 168.9, Carbohydrate 22.7, Fiber 0.7, Sugar 9.6, Protein 2.6
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Vamparina Holake
[email protected]Worst muffins ever!
Polykarp Andjamba
[email protected]These muffins were not good. The muffins were dry and bland, and the blueberries were tough and chewy. I would not recommend this recipe.
Mwalo Madollaree
[email protected]These muffins were a bit too crumbly for my taste, but they still had a good flavor. The muffins were easy to make and the blueberries were plentiful. I would recommend using a different recipe next time.
Donald McCormick III
[email protected]These muffins were a bit dry, but they still had a good flavor. The muffins were easy to make and the blueberries were evenly distributed. I would recommend adding a bit more moisture to the batter next time.
Onnicah Mankwe
[email protected]These muffins were a bit too sweet for my taste, but they were still good. The muffins were moist and fluffy, and the blueberries were plentiful. I would recommend using less sugar next time.
Tristen Hegan
[email protected]I'm not a huge fan of blueberries, but these muffins were surprisingly good. The muffins were moist and flavorful, and the blueberries were sweet and juicy. I would definitely make these again, even if I'm not a big blueberry fan.
Alexander Lin
[email protected]These muffins are the perfect grab-and-go breakfast or snack. They're moist and fluffy, with a sweet and tangy flavor. I love that they're made with whole wheat flour, which makes them a bit healthier than traditional muffins.
Sseremba Aron
[email protected]Delicious! I made these muffins for a brunch party and they were a huge hit. Everyone loved them and asked for the recipe. They're so easy to make and they taste amazing.
oupa mokuwe
[email protected]These muffins were easy to make and turned out great! I used fresh blueberries and they were so juicy and flavorful. The muffins were also nice and moist. I will definitely be making these again.
Jose Ruvalcaba
[email protected]I've tried many blueberry muffin recipes over the years, but this one is by far the best. The muffins are moist and fluffy, with a perfect balance of sweetness and tartness. The blueberries are perfectly distributed throughout the batter, and they bu
Ataiku Omowunmi
[email protected]These blueberry muffins were a delightful treat! The batter was easy to mix and the muffins baked up beautifully. The blueberries were plump and juicy, and the muffins had a tender crumb. I loved the hint of lemon zest in the batter, which really bri