So I’m stealing a post I put on my personal/original tumblr — the perfect blueberry muffin recipe (adapted from here).
I like baked goods with a lot of texture, so I spilt the flour into a 3:1 ratio with rolled oats. Similarly, but for flavor, with the sugar 2:1 white to brown.
I rarely don’t tweak a recipe. So no, I’ve never made the recipe as written, only my variable. And I see no need to go back. It’s too perfect.
The dough only rises up, not out, so fill the cups as high and evenly as possible. It results in a light, sweet muffin cake studded with burst blueberries that drip down the sides of the paper. Best eaten right out of the oven, but 20 seconds in the microwave will do the trick (or even at room temperature they are good too).
Blueberry oat muffins
1/2 cup unsalted butter, melted and cooled slightly
2 eggs
1/2 cup milk
1 1/2 cups unbleached all-purpose flour
1/2 cup oats
1/2 cup plus 1 tsp sugar, divided
1/4 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 1/2 cups fresh blueberries
Melt butter in measuring up, set aside.
Heat oven to 375°; Line a 12-cup muffin pan with paper liners.
Combine flour, sugars, baking powder and salt in medium bowl.
Whisk butter, eggs and milk in a bowl/measuring cup.***
Stir wet ingredients into dry ingredients; fold in blueberries.
Divide batter evenly among muffin cups; sprinkle with remaining 1 tsp sugar. Bake until muffins are golden brown and a knife comes out clean, 25 to 30 minutes.
Serve warm. (Next day, if they last that long, zapped for 20 seconds recreates oven fresh.)
[*** Adding cold milk and eggs to melted butter will make it slightly solidify. This is okay, despite looking like a messy mistake. It’ll fold in just fine and evenly distribute butter flakes throughout the dough. Don’t freak out.]
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