Blueberry Muffins
I love Jordan Marsh’s blueberry muffin recipe for NYT Cooking and this morning I woke up and couldn’t stop thinking about them! I have amazing fresh blueberries in the fridge so I had to throw this together. I changed a couple things around: my version has 60% less sugar and subs cows milk for oat. There are some differences in process too (I am stuck in my ways) but the result is still classic, tasty and guaranteed to make you a do a happy dance!
Ingredients
Half cup of softened Kerrygold Butter
Half cup of organic cane sugar
2 organic eggs
2 teaspoons of good quality vanilla extract
2 cups of organic flour
Half teaspoon of sea salt
2 teaspoons of baking powder
Half cup of organic oat milk
2 cups of organic washed blueberries
Palmful of organic turbinado sugar
Instructions
Set the oven to 375 degrees Fahrenheit.
Cream butter and sugar for about 5 minutes.
Beat in eggs one at a time.
Add in the vanilla.
In a medium bowl, sift together flour, salt and baking powder.
Add in the flour mixture alternately with the milk until just barely combined. For extra credit you can mix by hand with a spatula after the last milk addition.
Toss your organic blueberries lightly in flour and add into the batter.
Use a silicone spatula to fold the blueberries into the batter.
Use a standard 12 cup muffin tin lined with parchment paper cups or a silpat muffin baking mat.
Fill each muffin cup with batter evenly until all 12 are full and you have no batter left in your bowl. I like to do this with an ice cream scoop!
Sprinkle the turbinado sugar over the muffins.
Bake for 30-35 minutes until a toothpick inserted comes out clean.
Let muffins cool on a cooling rack out of the tin for about 30 minutes before serving.
Always store your muffins uncovered so they don’t get overly moist & consume within 48 hours.
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