Skill required: Confident beginner
Dry Ingredients: All mixed together in a large mixing bowl.
2 Cups All-Purpose Flour
1/2 teaspoon Baking Soda
2 teaspoon Baking Powder
1/2 teaspoon Salt
1/4 teaspoon Mace or Nutmeg
1 Cup Granulated Sugar
Wet Ingredients: All mixed together in a separate mixing bowl.
2 large Eggs
6 tablespoons (3 oz) Liquid Vegetable Oil (Corn, Safflower, Canola, etc.)
1 Cup Sour Cream
Blueberries:
1 to 1 1/2 Cups Blueberries (Fresh, if in season, or frozen, without syrup.) If frozen, do not defrost. The blueberries should be gently tossed and coated with flour and put aside until ready to use.
1. Put paper muffin cups into the holes of a regular sized muffin tin.
2. Preheat oven to 400 degrees F. Position the rack in center or lower third of oven.
3. Using a sturdy whisk (or a large heavy spoon), stir the dry ingredients together thoroughly.
4. Stir the wet ingredients together.
5. Pour the wet ingredients over the dry ingredients and mix until the batter is uniform in appearance. Do not over mix.
6. Gently fold in the blueberries using a large spatula or spoon.
7. Immediately fill the paper cups to the very top with the batter using a large ice cream scoop or large spoon.
8. Sprinkle a little bit of granulated sugar on the top of each muffin.
9.Bake 20 - 25 minutes. Tops will be brown, the muffins will feel springy to the touch and a cake tester or toothpick will come out clean, without any batter on it.
10.Cool in the muffin tin about 10 minutes and then take out the individual muffins and place them on cooling racks to finish cooling.
Yield: 12 Muffins
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