I know I posted a blueberry muffin recipe not too long ago, and here I am posting another one. I cannot help it because I found a way to make light and fluffy blueberry muffins that I just have to share. Over the weekend, I modified the Orange Poppy-seed Muffins recipe. Instead of poppy seeds, and orange juice, I replaced these ingredients with frozen blueberries and apple cider. The result was light and airy muffins with whole juicy blueberries in the muffins. So here is another blueberry muffin recipe.
125 ml (1/2 c) half-half (or whole milk)
280 g all-purpose flour
2 teaspoons baking powders
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
180 g granulated sugar
90 g (6 tablespoons) unsalted butter, melted
125 ml apple cider
280g frozen blueberries
Preheat oven to 400 F (200 C).
In a medium sized pot, melt the butter over low heat. Once melted, turn off the stove. Let it cool for several minutes, then add the milk, apple cider, sugar and the eggs. Whisk until blended. Set aside.
In a bowl, whisk together the flour, baking powder, baking soda, and salt. Then add the frozen blueberries to the flour mixture and gently toss them so they are well covered with flour. This allow the blueberries to be distributed evenly in the muffins rather than sinking to the bottom.
Add all the dry ingredients with blueberries into the liquid. Gently fold the flour mixture into the liquid until the batter just comes together (careful not to over mix or you will end up with tough muffins).
Line the muffin tins with muffin paper cups. Using an ice-cream scooper, fill 1-2 scoops per muffin cup with batter depending how big you want the muffins to be. Bake for 15-20 minutes or until golden brown. Let the pan cool 1-2 minutes and then turn the muffins out onto to the rack.