M's Joyful Blueberry Muffins

I may not be the greatest cook in the world, but there's no doubt that my homemade baked goods will win anybody over. This blueberry muffin recipe is just one of my many specialties...

(makes a dozen)

1 1/2 cups cake flour

3/4 cup white/granulated sugar

1/2 tsp salt

2 tsp baking powder

1/3 cup vegetable oil

1 egg, room temp

1/3 cup milk, room temp

1 1/2 - 2 cups fresh or frozen blueberries

Tips and tricks

*Cake flour: I use this instead of all purpose because it gives it more of a tender-cake-like texture. Cake flour contains a lower protein content (too much protein promotes the production of gluten which in turn can make your product tough) and hence makes a lighter muffin. Yum yum gimme sum!

*Room temperature ingredients: I guarantee you that if you ask any baker or pastry chef that using ingredients that all at the same temperature will make a better product. Adding ingredients that are cold or too hot will cause an unevenly mixed lumpy batter - a BIG FAT NO NO!! However, when you use room temp items in your products, you'll get an evenly mixed wonderful batter.

*For a 'room temp' egg, let it sit in a bowl of hot tap water for a bit. As for the milk, microwave it until just warm.

How to make the muffins:

1. Line a 12 cup cupcake/muffin tin with paper liners or spray with non-stick spray. Preheat the oven to 400 degrees.

2. Sift all the dry ingredients together in a seperate bowl. (cake flour, baking powder, salt, sugar)

3. Mix together the wet ingredients together in another bowl. (vegetable oil, milk, vanilla, egg)

4. Add the blueberries to the dry mixture and toss until the blueberries are just evenly coated.

5. Pour the wet mixture over the dry batter and fold until just combined. Don't over mix!

6. Fill each tin 3/4 of the way with blueberry batter. Bake for 18-22 min. The tops should be lightly browned and a tester inserted in the centre should come out clean.

Enjoy!

M.