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How To Make Blueberry-Vanilla Muffins

By Edited Nov 13, 2013 0 0

The famous southern-California bakery Muffin Else Matters is finally coming out of silence to share with you the secret behind making delicious Blueberry-Vanilla Muffins! Grab a pen and a few ingredients and let's get started baking!

Things You Will Need

1 c. Sugar
1/2 c. Canola Oil
1 c. Ricotta Cheese
1 Egg
1Tbsp. Vanilla
2 c. Pastry Flour
1/2 tsp. Baking Soda
1/2 tsp. Baking Powder
1/2 tsp. Salt
1 c. Fresh Blueberries
1 tbsp. Sugar

Step 1

Combine the sugar and the canola oil in a mixer until the sugar has 'moistened'.

Step 2

Add the ricotta cheese and blend until smooth. Then add the egg and vanilla and blend until smooth again.

Step 3

In another bowl combine the flour, baking powder, baking soda, and the salt through a sifter. Once sifted, combine the wet and the dry ingredients together in the blender just enough to combine, avoiding over mixing.

Step 4

Finally, add the fresh blueberry and stir to combine with a spatula, with a fold-like movement. You don't want the blueberries to pop in the batter because it will turn your dough blue!

Step 5

Spoon batter into prepared muffin pan 3/4 of the way full. Sprinkle the remaining 1 tbsp sugar evenly over each muffin top for an extra crunchy topping! Bake at 350 for 22 min or until golden brown.

Blueberry-Vanilla Muffin

Preheat oven to 350 degrees. Combine the sugar and the canola oil in a mixer until all of sugar is moistened with the oil. Add the remaining wet ingredients to the sugar mixture until well combined and fragrant. Sift the flour, baking soda, baking powder, and salt in a large bowl. Combine the flour and sugar mixtures just until the flour is incorporated. Do not over mix the batter to prevent a tough dough. Fold fresh blueberries into batter. Itʼs important to use fresh blueberries and not frozen or dried because it prevents the batter from becoming blue and from becoming to tough.
Spoon batter until nearly full in a prepared muffin pan. Evenly distribute the tablespoon of sugar over the tops of each muffin (using a sprinkle of sugar per muffin). Bake regular muffin size for 22 min. and mini muffins for 11 min. or until soft to the touch. Makes 12 regular size muffins and 24 mini muffins. Enjoy!

Tips & Warnings



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