Blueberry Muffins

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This is a half-recipe of blueberry muffins because I didn't have enough blueberries to make a full recipe. I realized that I needed to use my blueberries soon before they expired. And I ran out of cake flour, which makes lighter and puffier muffins. My butter was at refrigerator temperature. And I had been drinking. But the muffins didn't turn out so bad, regardless.

This recipe makes 6 muffins.

All amounts are by weight - not by volume.

3.0 oz. butter at room temperature
3.0 oz. granulated sugar
0.01 oz. salt

3.0 oz. eggs (about 2 large eggs)
3.0 oz. milk

6.0 oz. cake flour (can substitute all-purpose flour)
0.3 oz. baking powder

4.0 oz. fresh blueberries by weight (a little less than 1/2 US dry pint by volume)


Preheat the oven to 375°F.

Cream the butter, sugar, and salt in the electric mixer with the paddle attachment until smooth. Using room temperature butter not only makes the mixing easier, but it also make the muffins rise taller.

Added the eggs and mix.

Add the flour and milk and mix. For a half dozen muffins you can add everything at once, but for larger batches you should probably alternate adding some flour and some milk, mix and repeat.

Gently fold in the blueberries.

I used the paper liners in the muffin pan. Giving the liners a light spritz of oil makes removing the paper easier. There should be enough batter to completely fill the liners level with the top, or slightly higher.

I cooked the muffins for 20 minutes at 375°F. My muffin pan is a cheap Teflon coated muffin pan, however. The original recipe called for a 400°F oven.

Tip: A tablespoon works really well for popping the muffins out of the tin. What does not work as well: Flipping the tin over, which sometimes damages the muffins and one has rolled off onto the floor. Or tongs, which tend to swish the muffins.

This recipe was originally in my favorite cookbook The Professional Chef, 7th Edition, from the Culinary Institute of America, p. 920.

Update 1/7/2012: I changed the amount of flour from 5.2 to 5.5 oz., which makes a bit more batter so the muffins are taller.

Updated 5/22/2012: Reordered the ingredients and some steps to avoid confusion.

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Update 11/14/2013
: I increased the flour to 6.0 oz. and baking powder to 0.3 oz. to make a little more batter.

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Update 1/28/2014: My microwave was broken, so I took the muffin out of the freezer the night before, wrapped it in plastic, and set it out on the counter to defrost. I reheated the muffin and the pre-cooked frozen bacon on a sheet pan at 350°F for 8 minutes. It was really good, but requires a lot more time and effort than microwaving for 35 seconds!

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