Blueberry Muffins Recipe

Blueberry Muffins crossed the Atlantic in the luggage of British settlers to become true stars in the United States. Here's the recipe!

The Origin of Muffins

Muffins are a beloved pastry in New York, but they actually originated in Wales. Historians have traced the recipe back to the 11th century. This cousin of the French madeleine arrived in the United States with British colonists and has remained popular ever since.
Watch out for confusion: the “English Muffin” is completely different from the American muffin. An English muffin is a small, flat, round bread made from a leavened dough. They’re nothing alike.
In New York’s bakeries, diners, and delis, you’ll find muffins in nearly every flavor: chocolate, vanilla, banana, and more. But the classic is the blueberry muffin. Here’s how to make it.

450 g (16 oz) flour.
350 g (12.3 oz) blueberries.
250 g (8.8 oz) sugar.
240 ml (1 cup) milk.
120 ml (½ cup) neutral oil, such as sunflower or grapeseed oil.
2 eggs.
1 lemon.
3 teaspoons baking powder.
½ tablespoon vanilla extract. Vanilla extract is sold in specialty grocery stores. If you can’t find it, you can use vanilla flavoring, but the taste won’t be quite the same.
½ teaspoon salt.
Cinnamon (optional).

1/ Preheat your oven to 190°C (375°F).
2/ In a large bowl, combine the flour, salt, sugar, and baking powder. Make a well in the center with your fingers.
3/ In another bowl, beat the eggs lightly with a whisk, then add the oil, milk, and vanilla extract.
4/ Quickly pour the egg mixture into the flour mixture. This step is crucial: mix the dry and wet ingredients rapidly until just combined.
5/ Zest the lemon and fold it into the batter.
6/ Fold in the blueberries. To keep them from sinking to the bottom during baking, make sure the batter isn’t too thin and work quickly. Tip: lightly coat the dried blueberries with flour before adding them to the batter.
7/ Place paper liners in a muffin tin, lightly oiling the bottom of each cup. Paper liners are small molds made from parchment paper; you can buy them or make your own.
8/ Divide the batter evenly among the paper liners.
9/ Sprinkle each muffin with about 1 teaspoon of sugar. If you like, mix the sugar with cinnamon first.
10/ Bake for 25 to 30 minutes.
11/ Let cool, then remove the muffins from the tin but leave them in their paper liners. Let them rest overnight before serving. Enjoy!