I have the lesson plan on our chalkboard. More technique will be taught than just what I have put up on the board. I will talk about what type of flour is best, how to properly wash fresh berries, and I will discuss pans, pan preparation, and offset spatulas - (and more)!
Blueberry muffin recipe below - forever to be known as Sofi's Blueberry Muffins.
Here are the other recipe links: Granola, Blackberry Buttermilk Cake
I love you, Sofi. These next three days are just for you! XOXO
Sofi's Blueberry Muffins
(adapted slightly from Sara Moulten Cooks at Home)
4 Tablespoons unsalted butter, at room temp, (plus more for
buttering muffin tin)
¾ cup sugar
¾ cup whole milk (preferably grass-fed)
1 large egg
1¾ cups flour (plus 1 Tablespoon for prepping blueberries)
2 ½ teaspoons baking powder
½ teaspoon kosher sea salt
1 cup frozen wild blueberries (organic preferred)
Preheat oven to 400 degrees. Butter a 12-cup muffin tin.
In a large bowl, mix sugar and butter together until well combined. (can be done by hand with a large spoon or in a mixer). Add
milk and egg and mix together with butter sugar mixture. Sift flour, soda, and salt onto a piece
of parchment or wax paper. Add sifted ingredients to the batter 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 15-18 minutes. Remove and let cool on
rack for 5 minutes then, using a little spatula or butter
knife release muffins and serve!
