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
- 2 cups (500 mL) all-purpose flour
- 2 tsp (10 mL) baking powder
- 1/4 tsp (1 mL) salt
- 1/2 cup (125 mL) butter, softened
- 1 cup (250 mL) granulated sugar
- 2 eggs
- 3/4 cup (175 mL) milk
- 1-1/2 cups (375 mL) blueberries
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.
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| Hand creamed butter, sugar, eggs |
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| Blueberry muffin dough |
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| Finished product! Blueberry muffins! |
