How to make the best blueberry muffins from scratch by using the cake method rather than the muffin method, producing a perfect muffin and a tender crumb.
Ever wondered how to make blueberry muffins from scratch? Or possibly just how to make a homemade muffin in general? Does it give you the heebie-jeebies? Maybe even intimidate you a little bit? I get it — homemade baked goods can be a scary notion for a novice baker.
However, muffins are a great place to start! They’re straightforward and simple. But, before we get too far into the baking process, let’s talk about a few tips that’ll help you get from point A to point B without any hiccups along the way.
HOW TO MAKE THE BEST BLUEBERRY MUFFINS FROM SCRATCH
Now, back to the whole blueberry muffins from scratch thing. The traditional muffin method calls for mixing dry ingredients and wet ingredients in separate bowls, followed by incorporating the wet ingredients into the dry, and mixing to combine. For this recipe, however, we are going to switch things up a tidbit, ensuring that these blueberry muffins will be moist, tender and absolute cake-y perfection. Did you notice the “c” word I threw out there? Yeah, I said it. Cake.
We all try to avoid it, but let’s just be honest with ourselves and face the facts: A muffin is pretty much a cupcake without the icing, and I’m ok with that.
USE THE CAKE METHOD FOR A PERFECTLY TENDER MUFFIN
We’re going to borrow a technique often used for whipping up cakes in which the dry ingredients are added gradually in alternation with a liquid. Because this method helps the liquid to more easily absorb into the batter, it means less mixing one our part. This helps to stop the gluten from over-developing, which would essentially make our muffins tough.*
And, I think we all know, muffins should be anything but tough. I mean, just the word in itself is absolutely adorable.
So here is the quick breakdown as to how you’re going to easily make perfect blueberry muffins from scratch: Preheat the oven, prepare the pan. Melt the butter, let it cool. Whisk together dry ingredients. Then, mix together of the wet ingredients, minus the milk. Add a third of the dry ingredients, followed by half of the milk, and proceed with that pattern until all of the dry ingredients are mixed in.
Gently fold in the blueberries. Scoop batter into the muffin tin and sprinkle with a little sugar. Bake. And, boom, you’re done. That’s all there is to it. Enjoy!
A few bonus tips for Fool-Proof Baking:
1) Thoroughly read the recipe before you begin, and pay close attention to any ingredient specifications such as “room temperature” or “melted and cooled.” Often times (especially if baking in the A.M.) you will need to place your butter on the counter the night before, and allow it to come to room temperature before using.
2) When pre-reading through the method portion of the recipe, try to imagine yourself doing the tasks at hand.
3) Use the specified ingredients. For example, do not use Cake flour if the recipe calls for All-Purpose, or use baking soda in place of baking powder. It will affect the end-product.
4) Give yourself more than enough time to get through the recipe. Baking isn’t a process that should be rushed.
5) Ingredients should be carefully measured out. Use measuring cups for dry ingredients and measuring pitchers for wet ingredients.
6) Sugar is a wet ingredient. Yeah, it’s a fact.
7) Set out all of your ingredients before you begin. Group dry ingredients in one spot on the counter, and wet ingredients in another.
8) Do not over mix the batter, especially when it comes to cakes, muffins, and other quick breads. This develops the gluten, making the end-result tough, rather than tender. Once the flour goes in, the mixer should stay at a fairly low speed.
9) Don’t forget to preheat the oven.
10) Prepare the baking pan as specified.
How to make the best blueberry muffins from scratch by using the cake method rather than the muffin method, producing a perfect muffin and a tender crumb.
- Non-stick cooking spray
- 1 heaping cup fresh blueberries rinsed and dried
- 1/2 cup unsalted butter
- 2 cups plus 2 teaspoons, all-purpose flour, separated
- 1 tablespoon baking powder
- 3/4 teaspoon fine sea salt
- 2/3 cup granulated sugar plus 2-3 teaspoons for topping (use decorative sparkling sugar for topping, if desired)
- 1 large egg room temperature
- Juice of a lemon
- 1 teaspoon pure vanilla extract
- 1 cup whole milk room temperature
-
Place rack in center of oven and preheat the oven to 375°. Have ready a standard muffin tin with paper liners, and lightly spritz with nonstick cooking spray. In a small bowl, toss the dried blueberries in 2 teaspoons of flour and set aside until ready to use.
-
In a small saucepan over medium heat, melt the butter and set aside to cool. If you do not have a stand mixer, cut butter into chunks and melt in a heat-proof measuring pitcher in 30 second increments in the microwave. Set aside, and allow to cool until luke-warm.
-
In a medium-sized mixing bowl, whisk together the flour, baking powder and salt. Set aside until ready to use.
-
In the bowl of a stand mixer fitted with a paddle attachment, combine 2/3 cup of sugar, egg, lemon juice and vanilla. Mix on medium speed until combined. Alternatively, use a large mixing bowl and a handheld mixer, or mix by hand.
-
Slowly stream in the butter with the mixer on low, until well combined.
-
Again, with the stand mixer on low, gradually add the dry ingredients in 3 additions, alternating with the milk. The additions will go in this order: Dry ingredients, milk, dry ingredients, milk, and lastly, dry ingredients. Do not overmix. Gently, fold in the blueberries using a mixing spoon.
-
Fill the liners or muffin cup 3/4 of the way full, sprinkle with remaining sugar and bake 26-28 minutes, or until the tops are golden brown.
Leave a Reply