From “The Ultimate Muffin Book” by Bruce Weinstein and Mark Scarbrough.
I was supper excited to get this gently used library book from Amazon for only 3 dollars. While going through the book I have found recipes that I will try and others I think I will avoid ie beer muffins….those two words make not only myself but my husband gag. These Blueberry muffins however were really good. Next time I will reduce the amount of blue berries ( I think I added a touch too much (: ) .
Nonstick spray / paper muffin cups
1 3/4 cups plus 1 tablespoon all purpose flour
1/2 cup oat flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 pint berries , hulled if necessary
1 large egg at room temperature
3/4 cup buttermilk
8 tablespoons or 1 stick butter, melted and cooled
1 teaspoon vanilla extract
1. Position the rack in the center of the oven and preheat the oven to 450. To prepare the muffin tins, spray with non-stick spray, or line with muffin cups.
2. Whisk 1 3/4 cups of flour , oat flour, sugar, baking powder, and salt in a medium bowl until uniform. In a small bowl, toss berries with the remaining 1 tablespoon of flour. Set bowls aside.
3. In a large bowl, whisk the egg, buttermilk, melted butter, and vanilla until smooth. Use a wooden spoon to stir in the flour mixture just until moistened. Gently fold in the flour coated berries, incorporating them with out breaking them up.
4. Fill the prepared tins three quarters full. Bake for 20 minutes or until the muffins are browned with cracked but rather flat tops. A toothpick inserted into the center of one muffin should come out with one or two moist crumbs attached, provided the wet berries don’t gum up the toothpick as it pierces the muffin.
5. Set the pan on a wire rack to cool for 10 minutes. Gently tip each muffin to one side to make sure it isn’t stuck. If so, gently rock it back and forth to release it. Cool the muffins upside down on the rack for 5 minutes before serving.