Healthy after-school snack anyone??
Wild Blueberry Muffins
adapted from Sara Moulton Cooks at Home
4 tablespoons unsalted butter (plus a couple more for buttering the pan)
3/4 cup light brown sugar, packed down
3/4 whole milk
1 large egg
1 1/4 cup all-purpose flour (plus 1 tablespoon to coat blueberries)
1/2 cup white whole wheat flour
2 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup frozen wild blueberries
Preheat oven to 400 degrees. Butter a 12-cup muffin tin. Mix sugar and butter together until well combined. Add milk and egg and mix together. Sift flours, soda, and salt onto a piece of parchment or wax paper. Add sifted ingredients to mixer and mix briefly, until just combined. Mix remaining 1 Tablespoon of flour with the wild blueberries to coat the berries --add to the batter and fold in using a spatula. Place batter into tins using a scoop or spoon --only fill each cup about 3/4 full. Bake for 15 minutes. Remove and let cool on rack for 5 minutes then, using a little spatula or butter knife release muffins and serve!
a spoon, knife, and measuring cup = utensils needed to correctly measure flour
using spoon, spoon flour into measure cup and level off with straight part of knife --do not tap the cup
pack brown sugar into measuring cup by using your hand to press the sugar ....level off the soda
put strainer over wax paper and add flours, soda, salt --now sift!
See how the brown sugar holds the shape of the cup? Use hand to break up before mixing with butter.
mix butter and sugar and crack egg by tapping it on your counter (not side of glass) add to milk
add the milk and egg all at once, mix
pour sifted ingredients into batter and mix just a little until just combined
fold berries into batter with your spatula - - make sure your tin is buttered!
scoop the batter into tin --yahoo! ready for the oven!