I decided to choose this Blueberry Muffin recipe from Canadian Living because it calls for natural ingredients and was enough for a simple dozen. It's better if your butter, eggs, and milk are at room temperature.
Blueberry Muffin Recipe
In bowl, combine flour, baking powder and salt. In separate bowl, cream butter with sugar; beat in eggs one at a time. Gradually stir in milk (mixture may appear curdled). Make a well in centre of dry ingredients; pour in liquid and stir just until moistened. Gently fold in blueberries.
Spoon into large paper-lined or well-greased muffin cups, filling to top. Bake in 375°F (190°C) oven for 25 to 30 minutes or until tops are firm to the touch.
I tried this recipe without using an electric mixer, instead a wooden spoon was the tool of the trade. There is something very natural about being able to cream sugar and butter with your hand power. I was amazed to see that I was able to do what machines could do. It's the power of the human machine.
|Hand creamed butter, sugar, eggs|
|Blueberry muffin dough|
|Finished product! Blueberry muffins!|