The Best Blueberry Muffins Ever
Behold. The perfect blueberry muffin. After weeks of experimentation and tweaking, it's finally here. It is moist and fluffy, just as I dreamed it would be. It has the tall, perfectly cracked crown, sparkling with sugar. It even passed the squishy test, the perfect pillowy softness when lightly squeezed. Plus, it only dirties one bowl.
If any of you are frequent readers, you know that I speak the truth that I've been on this muffin kick for a while. And if you follow on Instagram, you have seen first hand a small sampling of the ridiculous amount of muffins I have made during The Great Muffin Experiment of 2015.
My sister Nemo and I have made such an obscene amount of muffins in the last couple weeks. It's really all a blur. I don't remember how it even started. Every day I would make multiple mini batches of muffins. I would only make two at a time, measuring out tablespoons of eggs so that I could bake just two at a time. Then we would let them cool, carefully dissect them, take notes, and then start all over again.
On Monday, I came home from work and asked my sister if she had made any muffins while I was gone. I had gotten antsy sitting at my desk all day, daydreaming about The Great Muffin Experiment. I looked at her notes and made new adjustments and made another batch before I went to bed.
Ingredients:
Instructions:
for full recipes please see : www.yammiesnoshery.com
If any of you are frequent readers, you know that I speak the truth that I've been on this muffin kick for a while. And if you follow on Instagram, you have seen first hand a small sampling of the ridiculous amount of muffins I have made during The Great Muffin Experiment of 2015.
My sister Nemo and I have made such an obscene amount of muffins in the last couple weeks. It's really all a blur. I don't remember how it even started. Every day I would make multiple mini batches of muffins. I would only make two at a time, measuring out tablespoons of eggs so that I could bake just two at a time. Then we would let them cool, carefully dissect them, take notes, and then start all over again.
On Monday, I came home from work and asked my sister if she had made any muffins while I was gone. I had gotten antsy sitting at my desk all day, daydreaming about The Great Muffin Experiment. I looked at her notes and made new adjustments and made another batch before I went to bed.
Ingredients:
- 2/3 cup white sugar
- 1 large egg
- 1/2 cup vegetable oil
- 1/3 cup milk
- 1 teaspoon vanilla
- 1 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sour cream (you can sub yogurt)
- 1 cup blueberries
Instructions:
- Preheat oven to 375ºF. You may want to lightly grease your muffin tin so that the crown of the muffin doesn't stick to the pan (I didn't though). Place eight muffin liners in the pan.
- Combine the sugar, egg, oil, milk, and vanilla in a bowl and stir until well combined.
- Add the flour, baking powder and salt. I stir the baking powder and salt into the flour right on top of the wet ingredients so I don't have to get out another bowl. Once the baking powder and salt are pretty well distributed in the flour, stir them into the wet ingredients until combined. Don't overmix. Just stir until it's no longer lumpy.
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for full recipes please see : www.yammiesnoshery.com