These aren’t cupcakes masquerading as muffins like you might get at the coffee drive-thru. These are stick-to-your-ribs, real mother-f*cking muffins! The batter stands up strong to hold a LOT of delicious blueberries, and it works great with raspberries or blackberries, too. These muffins are lovely served with a little smear of butter or margarine.
Ingredients
- 2 cups Frozen Blueberries (or even more if you’re feeling brave!)
- 1 cup Milk
- 1/4 cup Vegetable Oil
- 1 tsp. Vanilla Extract
- 1 Large Egg
- 2 cups All-Purpose Flour
- 1/3 cup plus 2 tbsp. White Sugar
- 1 tbsp. Baking Powder
- 1/2 tsp. Salt
Directions
- Pre-heat oven to 400 degrees.
- Line a cupcake tin with paper cupcake liners. (This should make about 16 in a standard-sized cupcake tin.)
- Put frozen blueberries in a colander and run warm water over them for about thirty seconds, just enough to soften them a bit. Shake the colander to keep them from sticking together and set aside, allowing to drain.
- Combine milk, vegetable oil, vanilla extract, and egg in a large bowl and combine well.
- Mix together flour, sugar, baking powder, and salt in a separate bowl.
- Add dry ingredients to wet ingredients and mix very gently until just combined. (Do NOT use a stand mixer or electric hand mixer for this step.) Your batter should be very lumpy.
- Shake blueberries one more time to make sure they’re not sticking together and add to batter. Mix until JUST distributed throughout batter, but no more. The secret to a great textured muffin is a light hand while mixing!
- Spoon batter into prepared cupcake tin until each is about 2/3 full.
- Wipe any drips from around the edges of the tin with a damp paper towel. (You will thank me when it’s time to wash the tin!)
- Bake in pre-heated oven for 20-22 minutes until they begin to brown on the top. (If you’re using fresh berries, reduce the cooking time by about two minutes.)
- Remove from tin immediately and transfer to a cooling rack.
- Serve while still warm… or hot if you can’t wait!