The other day as I was driving home from work, big sis and I were talking about what we should do for a quick breakfast in the morning. I suggested muffins – when much to my disappointment, she told me me that my muffins just didn’t stack up to the ones at school.
So back story. As far as she knows I have made muffins a total of about 10 times in her life (I called the pumpkin chocolate muffins “cupcakes” when I was making them with her, so in her mind those don’t count). Usually when I make muffins for breakfast they are whole wheat banana muffins made with applesauce and raisins. And I think they are good, and she has never complained about them either.
But on this particular evening, she matter-of-factly informed me that the muffins at school were yummy and “fluffy” and had blueberries in them.
I realized I had to redeem myself. Unbeknownst to my daughter, I do know how to make “regular” muffins.
So I got to work.
P.S. That definitely was the easiest time I’ve had portioning out muffins into the tin, thanks to my new little multipurpose muffin scoop.
- 2 cups white whole wheat flour (or all-purpose would work)
- 1 TB baking powder
- 1/2 tsp salt
- 1 egg
- 1 cup sugar
- 4 TB unsalted butter, melted
- 1 1/4 cups whole milk plain yogurt (or sour cream)
- 1 1/2 cups frozen blueberries
- 1 tsp orange zest
- Preheat oven to 350 degrees.
- Combine flour, baking powder, and salt in a large bowl. Gently toss the frozen blueberries and orange zest in the flour to combine.
- In a second bowl, beat the egg on medium high until well mixed and homogenized. (I use my stand mixer – but a hand mixer or brisk hand whisk could work as well.)
- Add sugar to egg and mix on med-high speed until well combined.
- Gradually add the melted butter and beat on medium high.
- Add the yogurt in two steps, mixing until just combined.
- Add the wet ingredients into the dry and gently fold together. Mix until the batter comes together and the flour is incorporated.
- Divide batter into a 12-cup muffin tin.
- Bake approximately 25-30 minutes.
Notice I managed to sneak in some whole wheat flour … without sacrificing “fluffiness.” Take that, Betty C.
Naturally, I had to promptly taste test them with a little bit of real butter and a cup of coffee.
I also made some orange honey glaze to put on a few – totally optional but I melted 2 TB butter, 2 TB honey, a 1/2 TB of orange juice and 1 tsp orange zest then reduced it in a saucepan over medium low and painted it on top of a few. It makes them shiny. But also stickier.
She was pleased. She even wanted to make them again when they ran out. Trust me, that’s a compliment.
I hope next time you are thinking about making muffins from a box you’ll consider these instead. Simple ingredients, just as delicious.